黑米与欧洲越橘花色苷抗氧化活性比较研究
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摘要
为探究黑米与欧洲越橘花色苷抗氧化活性的差异,以抗坏血酸为阳性对照,通过比较其总还原力及清除超氧阴离子、羟自由基、过氧化氢、DPPH·、ABTS~+·的能力,对其体外抗氧化作用进行了比较研究。结果表明,在测试浓度范围内,黑米花色苷与欧洲越橘花色苷总还原能力、清除过氧化氢、DPPH·、ABTS~+·能力均高于阳性对照,且黑米花色苷具有更好地清除DPPH·、ABTS~+·能力(IC_(50)分别为0.88、0.75μg/mL);两种花色苷清除羟自由基、超氧阴离子自由基能力均低于阳性对照,但黑米花色苷清除超氧阴离子能力是欧洲越橘的3.63倍,清除羟自由基能力与欧洲越橘花色苷相当。研究表明,黑米花色苷具有更好的抗氧化性,是良好的天然抗氧化剂。
The objective of the present study performed a comparative analysis of the antioxidant activity of anthocyanin from black rice and bilberry. The ascorbic acid was used as a positive control. The antioxidant activities were determined by total reducing power,O~-_2·,OH·,H_2O_2,DPPH· and ABTS~+· radical scavenging methods. The results showed that total reducing power,H_2O_2,DPPH· and ABTS~+· radical scavenging abilities of the black rice and bilberry were better than those of the control.Furthermore,the black rice had shown the higher antioxidant activity of DPPH· and ABTS~+· radical scavenging (IC_(50) of 0.88 μg/mL for DPPH· and 0.75 μg/mL for ABTS~+·). But the ability of OH· and O~-_2· radical scavenging were lower than those of control. While the scavenging ability of O~-_2· from black rice was 3.63 times of that of bilberry,and the scavenging ability of OH· was the same as that of European bilberry. Therefore,the anthocyanin of the black rice in this study had better antioxidant properties and might be considered to be prospective natural sources of antioxidant substances.
The objective of the present study performed a comparative analysis of the antioxidant activity of anthocyanin from black rice and bilberry. The ascorbic acid was used as a positive control. The antioxidant activities were determined by total reducing power,O~-_2·,OH·,H_2O_2,DPPH· and ABTS~+· radical scavenging methods. The results showed that total reducing power,H_2O_2,DPPH· and ABTS~+· radical scavenging abilities of the black rice and bilberry were better than those of the control.Furthermore,the black rice had shown the higher antioxidant activity of DPPH· and ABTS~+· radical scavenging (IC_(50) of 0.88 μg/mL for DPPH· and 0.75 μg/mL for ABTS~+·). But the ability of OH· and O~-_2· radical scavenging were lower than those of control. While the scavenging ability of O~-_2· from black rice was 3.63 times of that of bilberry,and the scavenging ability of OH· was the same as that of European bilberry. Therefore,the anthocyanin of the black rice in this study had better antioxidant properties and might be considered to be prospective natural sources of antioxidant substances.
引文
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[21]刘荣,冷梅.笃斯越橘花色苷抗氧化活性研究[J].食品工业科技,2012(15):96-100.
[22]雷月,黎盛,智红涛,等.粗制及精制蓝靛果花色苷的稳定性和抗氧化性研究[J].食品工业科技,2012,2(37):113-119.
[23]郝杰.黑米花色苷抗应激性肝、肾组织毒性作用及黑老虎果花色苷成分的研究[D].苏州:苏州大学,2014.
[24]陆卿卿.蓝莓汁中花色苷稳定性及抗氧化活性的研究[D].南京:南京农业大学,2013.
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[26]夏效东,凌文华,郑琳,等.HPLC法测定黑米皮提取物中花色苷成分及含量[J].食品科学,2006,27(2):206-208.
[2]Cahyana Y,Gordon M H.Interaction of anthocyanins with human serum albumin:Influence of pH and chemical structure on binding[J].Food Chemistry,2013,141(3):2278-2285.
[3]Hwang Y P,Choi J H,Yun H J,et al.Anthocyanins from purple sweet potato attenuate dimethylnitrosamine-induced liver injury in rats by inducing Nrf2-mediated antioxidant enzymes and reducing COX-2 and iNOS expression[J].Food and Chemical Toxicology,2011,49(1):93-99.
[4]Wu T,Qi X,Liu Y,et al.Dietary supplementation with purified mulberry(Morus australis Poir)anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice[J].Food Chemistry,2013,141(1):482-487.
[5]张名位,郭宝江,池建伟,等.不同品种黑米的抗氧化作用及其与总黄酮和花色苷含量的关系[J].中国农业科学,2005,38(7):1324-1331.
[6]张名位,张瑞芬,郭宝江,等.黑米皮花色苷的抗氧化与降血脂作用[J].营养学报,2006,28(5):404-409.
[7]Chang H,Yu B,Yu X,et al.Anticancer activities of an anthocyanin-rich extract from black rice against breast cancer cells in vitro and in vivo[J].Nutrition and Cancer,2010,62(8):1128-1136.
[8]方军捷,孟沛霖.紫黑米色素提取物对放射和化学药物处理后小鼠[J].中华血液学杂志,1991,12(12):622-624.
[9]段玮,唐荣华,田清青,等.欧洲越橘类保健食品中花色苷含量测定方法的研究[J].中国食品卫生杂志,2011,23(4):306-310.
[10]卢艳花,邹彦平,秦会玲,等.欧洲越桔和笃斯越桔体外抗氧化活性比较[J].中草药,2004,35(6):674-679.
[11]凌关庭.可供开发食品添加剂(Ⅸ):蓝莓提取物及其抗氧化作用[J].粮食与油脂,2003(6):45-48.
[12]孙志健,张燕,陈芳,等.对蓝莓产业化发展的思考[J].食品工业科技,2005,26(12):183-184.
[13]Mazza G,Kay D,Tony C,et al.Absorption of anthocyanins from blueberies and serum antioxidant status in human subjects[J].Journal of Agricultural Food Chemistry,2002,50(10):7731-7737.
[14]Weiguang Y,Casimir C A,Joan F,et al.Effects of phenolic compounds in blueberries and muscadine grapes on HepG2 cell viability and apoptosis[J].Food Research International,2006,39(5):628-638.
[15]郭雷,吕明生,王淑军,等.苯酚-硫酸法测定樱桃酒中总糖[J].食品研究与开发,2010,31(6):130-132.
[16]Song-Hwan Bae,Hyung-Joo Suh.Antioxidant activities of five different mulberry cultivars in Korea[J].Society of Food Science and Technology,2006,6(7):956-960.
[17]王健,潘利华.蓝莓花青素的抗氧化性研究[J].安徽农业科学,2013,41(12):5487-5489.
[18]Xican Li.Solvent effects and improvements in the deoxyribose degradation assay for hydroxyl radical-scavenging[J].Food Chemistry,2013,141(3):2082-2088.
[19]Ozsoy N,Can A,Yanardag R.Antioxidant activities of Smilax excelsas L.leaf extracts[J].Food Chemistry,2010,21(5):779-785.
[20]Xican Li,Jing Lin,Yaoxiang Gao,et al.Antioxidant activity and mechanism of Rhizoma cimicifugae[J].Chemistry Central Journal,2012,6(1):140-149.
[21]刘荣,冷梅.笃斯越橘花色苷抗氧化活性研究[J].食品工业科技,2012(15):96-100.
[22]雷月,黎盛,智红涛,等.粗制及精制蓝靛果花色苷的稳定性和抗氧化性研究[J].食品工业科技,2012,2(37):113-119.
[23]郝杰.黑米花色苷抗应激性肝、肾组织毒性作用及黑老虎果花色苷成分的研究[D].苏州:苏州大学,2014.
[24]陆卿卿.蓝莓汁中花色苷稳定性及抗氧化活性的研究[D].南京:南京农业大学,2013.
[25]宝丽.欧洲越橘花色苷提取物抗氧化应激作用及其机制学研究[D].沈阳:沈阳药科大学,2008.
[26]夏效东,凌文华,郑琳,等.HPLC法测定黑米皮提取物中花色苷成分及含量[J].食品科学,2006,27(2):206-208.