锦绣杜鹃花色苷稳定性和抗氧化性研究
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摘要
本文考察了光照、温度、p H值、氧化剂和还原剂、金属离子、食品添加剂对锦绣杜鹃花色苷稳定性的影响。通过锦绣杜鹃花色苷对·OH、O~(2-)·和DPPH·自由基的清除作用及还原力的测定研究其抗氧化活性。结果表明锦绣杜鹃花色苷在室内自然光下较稳定性,但要避免太阳直射;在温度低于45℃时,花色苷相对稳定存在,但温度高于55℃则加速了花色苷的降解;p H≤4时,花色苷较为稳定;杜鹃花色苷耐氧化和还原性较差;Na~+、K~+Ca~(2+)金属离子对花色苷稳定性影响不大,而Cu~(2+)、Zn~(2+)、Fe~(3+)、Al~(3+)对花色苷稳定性有不良作用;葡萄糖、苯甲酸钠、醋酸、食盐的添加对稳定性影响不大,但淀粉和谷氨酸钠的影响较大。杜鹃花色苷清除·OH、O~(2-)·和DPPH·的能力都要优于同浓度的Vc,而杜鹃花色苷和Vc还原力相当,说明杜鹃花色苷具有很好的抗氧化作用。
This paper studied the effect of light,temperature,p H,oxidizer and reducer,metal ions,metallic ions and food additives on the stability of anthocyanins from Rhododendron Pulchrum Sweet. flowers. The antioxidant activities of the anthocyanins were determined by hydroxyl radicals,superoxide radicals,DPPH scavenging activities and reducing capacity. The result showed that the anthocyanins could be relatively stable under interior natural light,but strong sunlight shining still damaged. It was stable at the temperature lower than 45℃,but it rapidly degraded at the temperature higher than 55 ℃. It was stable in p H≤4 solution. The anthocyanins was badly damaged by oxidizer and reducer. Na+、K+Ca2 +had no effect on the stability of anthocyanins,but Cu2 +、Zn2 +、Fe3 +、Al3 +significantly had a bad effect on it. It was stable by addition of glucose,sodium benzoate,acetic acid and salt in certain range,but it was damaged by addition of Starch and monosodium glutamate. The scavenging effects on hydroxyl radicals,superoxide radicals,DPPH of the anthocyanidins were much better than that of vitamin C,and the reducing capacity of anthocyanidins was similar to that of vitamin C. Therefore the anthocyanins from Rhododendron Pulchrum Sweet. flowers had a strong antioxidant ability.
This paper studied the effect of light,temperature,p H,oxidizer and reducer,metal ions,metallic ions and food additives on the stability of anthocyanins from Rhododendron Pulchrum Sweet. flowers. The antioxidant activities of the anthocyanins were determined by hydroxyl radicals,superoxide radicals,DPPH scavenging activities and reducing capacity. The result showed that the anthocyanins could be relatively stable under interior natural light,but strong sunlight shining still damaged. It was stable at the temperature lower than 45℃,but it rapidly degraded at the temperature higher than 55 ℃. It was stable in p H≤4 solution. The anthocyanins was badly damaged by oxidizer and reducer. Na+、K+Ca2 +had no effect on the stability of anthocyanins,but Cu2 +、Zn2 +、Fe3 +、Al3 +significantly had a bad effect on it. It was stable by addition of glucose,sodium benzoate,acetic acid and salt in certain range,but it was damaged by addition of Starch and monosodium glutamate. The scavenging effects on hydroxyl radicals,superoxide radicals,DPPH of the anthocyanidins were much better than that of vitamin C,and the reducing capacity of anthocyanidins was similar to that of vitamin C. Therefore the anthocyanins from Rhododendron Pulchrum Sweet. flowers had a strong antioxidant ability.
引文
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[8]刘雨佳,彭丽桃,叶俊丽,等.“法兰地”草莓果实中花色素苷的组成及稳定性[J].华中农业大学学报,2016,35(1):24-30.
[9]Gary R,Takeoka,Lan Dao,et al.Antioxidant activity,phenolic and anthocyanin contents of various rhubarb(R heum spp.)varieties[J].Int J Food Sci Technol,2012(1):42-48.
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[11]Garzón G A,Wrolstad R E.Major anthocyanins and antioxidant activity of Nasturtium flowers(Tropaeolum majus)[J].Food Chem,2009,114(1):44-49.
[12]谷玉娟,苏东民,苏东海.彩麦麸皮花色苷的稳定性研究[J].食品工业,2016,37(4):30-34.
[2]Miriam Cristina Díaz García,María Rosario Castellar,JoséMaría Obón,et al.Production of an anthocyanin‐rich food colourant from Thymus moroderi and its application in foods[J].J Sci Food Agric,2015,95(6):1283-1293.
[3]成黎.天然食用色素的特性、应用、安全性评价及安全控制[J].食品科学,2012,33(23):399-403.
[4]张梅,潘大仁.水杨酸对锦绣杜鹃叶片中PAL,PPO及POD活性的影响[J].南阳理工学院学报,2012,4(2):93-96.
[5]沈腾滨,张梅,唐旭艳,等.基于均匀设计的锦绣杜鹃花色苷提取工艺优选[J].井冈山大学学报,2016(4):56-60.
[6]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,2016,37(2):113-118.
[7]米聪.紫薯中花色苷的提取纯化及稳定性研究[D].厦门:集美大学,2014.
[8]刘雨佳,彭丽桃,叶俊丽,等.“法兰地”草莓果实中花色素苷的组成及稳定性[J].华中农业大学学报,2016,35(1):24-30.
[9]Gary R,Takeoka,Lan Dao,et al.Antioxidant activity,phenolic and anthocyanin contents of various rhubarb(R heum spp.)varieties[J].Int J Food Sci Technol,2012(1):42-48.
[10]赵旭彤.蓝莓加工废弃物中花青素提取纯化及抗氧化活性研究[D].吉林:吉林大学,?2015.
[11]Garzón G A,Wrolstad R E.Major anthocyanins and antioxidant activity of Nasturtium flowers(Tropaeolum majus)[J].Food Chem,2009,114(1):44-49.
[12]谷玉娟,苏东民,苏东海.彩麦麸皮花色苷的稳定性研究[J].食品工业,2016,37(4):30-34.