银杏叶黄酮的抗氧化性及其稳定性研究
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摘要
通过紫外分光光度法探究了银杏叶黄酮的抗氧化性及稳定性,其中银杏叶黄酮的抗氧化性主要分析了银杏叶黄酮清除DPPH自由基的能力与强氧化剂H_2O_2对于银杏叶黄酮稳定性的影响。其中银杏叶黄酮的稳定性主要分析了光照、存储时间、温度、pH、还原物、金属、食品添加剂对银杏叶中黄酮类化合物稳定性的影响。实验证明,银杏叶黄酮在避光存储5 d后无明显变化,光照可破坏其结构。20℃存储12 h银杏黄酮无明显变化,高温会导致其变性。弱酸性条件下比较稳定,Na_2SO_3可破坏银杏叶黄酮的结构,当银杏叶黄酮遇到Fe~(2+)和Fe~(3+)会极不稳定,苯甲酸钠与蔗糖对银杏叶黄酮稳定性影响不大,而抗坏血酸和柠檬酸对黄酮有着双重作用。因此,银杏叶黄酮在生产与存储过程中应避免光照、温度过高、过酸过碱、接触Fe~(3+)以及过高浓度的抗坏血酸和柠檬酸。
In this paper, the antioxidant activity and stability of flavonoids in Ginkgo biloba leaves were studied by UV spectrophotometry. The antioxidant activity of flavonoids from Ginkgo biloba leaves mainly explored the ability of flavonoids to remove DPPH free radicals and the stability of flavonoids from Ginkgo biloba leaves. The stability of flavonoids in Ginkgo biloba leaves mainly explored the effects of light, storage time, temperature, pH, reducing substances, metals and food additives on the stability of flavonoids in Ginkgo biloba leaves. The experiment proved that the flavonoids of Ginkgo biloba leaves did not change significantly after 5 days of storage in dark, and the light could destroy its structure.There was no significant change in the flavonoids stored at 20 ℃ for 12 h, and the temperature was too high, which would cause denaturation. It is stable under weakly acidic conditions, and the Na_2SO_3 has a destructive effect on flavonoids. In addition, when flavonoids of Ginkgo biloba leaves encounter Fe~(2+) and Fe~(3+), it is extremely unstable, and sodium benzoate and sucrose have little effect on the stability of flavonoids in Ginkgo biloba leaves. Ascorbic acid and citric acid have a dual effect on flavonoids.Therefore, ginkgo flavonoids should avoid light, excessive temperature, peracid and peralkali, contact with Fe~(3+) and excessive concentrations of ascorbic acid and citric acid during production and storage.
In this paper, the antioxidant activity and stability of flavonoids in Ginkgo biloba leaves were studied by UV spectrophotometry. The antioxidant activity of flavonoids from Ginkgo biloba leaves mainly explored the ability of flavonoids to remove DPPH free radicals and the stability of flavonoids from Ginkgo biloba leaves. The stability of flavonoids in Ginkgo biloba leaves mainly explored the effects of light, storage time, temperature, pH, reducing substances, metals and food additives on the stability of flavonoids in Ginkgo biloba leaves. The experiment proved that the flavonoids of Ginkgo biloba leaves did not change significantly after 5 days of storage in dark, and the light could destroy its structure.There was no significant change in the flavonoids stored at 20 ℃ for 12 h, and the temperature was too high, which would cause denaturation. It is stable under weakly acidic conditions, and the Na_2SO_3 has a destructive effect on flavonoids. In addition, when flavonoids of Ginkgo biloba leaves encounter Fe~(2+) and Fe~(3+), it is extremely unstable, and sodium benzoate and sucrose have little effect on the stability of flavonoids in Ginkgo biloba leaves. Ascorbic acid and citric acid have a dual effect on flavonoids.Therefore, ginkgo flavonoids should avoid light, excessive temperature, peracid and peralkali, contact with Fe~(3+) and excessive concentrations of ascorbic acid and citric acid during production and storage.
引文
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[2]Muhammad Irfan,Tausif Ahmad,M Muhammad Moniruzzaman,et al.Ionic Liquid Mediated Biosynthesis of Gold Nanoparticles Using Elaeis Guineensis(Oil Palm)Leaves Extract[J].Procedia Engineering,2016,148:568﹣572.
[3]吴春,孟雪.玉米苞叶总黄酮的抑菌效应及抑菌稳定性研究[J].哈尔滨商业大学学报(自然科学版),2018,34(2):221﹣224.
[4]Tri Vo Dinh a,Periaswamy Sivagnanam Saravana,et al.Ionic liquid﹣assisted subcritical water enhances the extraction of phenolics from brown seaweed and its antioxidant activity[J].Separation and Purification Technology,2018,196:287﹣299.
[5]吴超群,李小芳,牟倩倩,等.甘草总黄酮纳米混悬剂冻干粉的表征及稳定性考察[J].中国实验方剂学杂志,2018,(2):29﹣33.
[6]王磊,刘长姣,吴婕.黑米中黄酮类化合物的稳定性分析[J].食品研究与开发,2018,39(3):14﹣17.
[7]杨洁,柳娜,胡晓晓,等.黑枸杞总黄酮稳定性的研究[J].粮食与油脂,2018,(6):125﹣128.
[8]ZizhenYang,ZhijianTana,FenfangLi,et al.An effective method for the extraction and purification of chlorogenic acid from ramie(Boehmeria nivea L.)leaves using acidic ionic liquids[J].Industrial Crops&Products,2016,89:78﹣86.
[9]Shuya Wang,Ziwei Yang,Na Peng,et al.Optimization of ionic liquids﹣based microwave﹣assisted hydrolysis of puerarin and daidzein derivatives from Radix Puerariae Lobatae extract[J].Food Chemistry,2018,256:149﹣155.
[10]Miral R Thakker,Jigisha K Parikhb,Meghal A Desai.Synergism between ionic liquid and ultrasound for greener extraction of geraniol:Optimization using different statistical tools,comparison and prediction[J].Chemical Engineering Research and Design,2018,134:162﹣171.
[11]王丽娟,刘苏萌,李可,等.黑苦荞中黄酮类化合物的稳定性和抑菌活性研究[J].粮食与油脂,2015,28(8):62﹣65.
[12]汪海波,刘大川,佘珠花,等.大豆异黄酮类物质的提取、抗氧化性及稳定性研究[J].食品科学,2014,25(1):111﹣114.
[13]乔建卫,裴广庆,闻莉,等.黄芩黄酮抗氧化稳定性的研究[J].食品工业科技,2014,85(07):66﹣68.
[14]何洁钰,李敬芬.无刺枸骨果实总黄酮的提取及稳定性研究[J].湖州职业技术学院学报,2018,(1):22﹣25.
[15]闫蕊,赵玥.黄花油点草总黄酮超声提取工艺的响应面优化及抗氧化性分析[J].食品工业科技,2018,(10):190﹣196.
[16]AFM Cláudio,A Cognigni,ELPD Faria,et al.Valorization of Olive Tree Leaves:Extraction of Oleanolic Acid using Aqueous Solutions of Surface﹣Active Ionic Liquids[J].Separation&Purification Technology,2018,204:30-37.
[17]石吉勇,邹小波,张德涛.不同颜色银杏叶总黄酮含量分布高光谱图像检测[J].农业机械学报,2014,45(11):242﹣245.
[18]何莉萍,谭念.荷叶功能茶饮料工艺及稳定性研究[J].食品与油脂,2018,(1):92﹣95.