酰基化蓝靛果花色苷的抗氧化性研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.3 酰基化蓝靛果花色苷的抗氧化性研究 张智，臧云，王群 （东北林业大学林学院，黑龙江哈尔滨150040） 摘要：本文将提纯的蓝靛果花色苷进行酰基化修饰，并经紫外、红外扫描确定酰基化成功。继而以Vc 和未酰基化的样品为对照， 2 研究了经酰基化的蓝靛果花色苷衍生物对DPPH·、·OH、O ·、H O 的清除能力，抗脂质过氧化能力，总抗氧化以及总还原能力。结 2 2 果表明，蓝靛果花色苷衍生物具有很强的的体外抗氧化活性并且与浓度呈明显的量效关系。其中总抗氧化能力能力稍强于Vc ；清除 羟自由基、过氧化氢自由基、清除超氧自由基能力与Vc 相当；在总还原能力、清除DPPH 自由基和抗脂质过氧化试验中，也有较好 的能力，但结果逊于Vc 。 关键词：酰基化；蓝靛果花色苷；抗氧化 文章篇号：1673-9078(2013)3-534-538 Study on Antioxidation Property of Acylated Anthocyanins from Lonicera edulis Turcz ZHANG Zhi, ZANG Yun, WANG Qun (College of Forest, Northeast Forest Univers ity, Harbin 150040, China) Abstract: In this article, the purified anthocyanins from Lonicera edulis Turcz was acylated. The UV absorption spectrum and infrared spectrum showed that the sample had been acylated successfully. To research the antioxidant activity of anthocyanin derivatives, the following 2 experiments were carried out , including the scavenging effects on DPPH·,·OH, O ·and H O . anti-lipid peroxidation and total antioxidant and 2 2 reduction capacities with Vc and no acylated sample as the control group . The results showed that , anthocyanin derivatives exhibited antioxidant 2 abilities in a dose dependent manner. The total antioxidant capacity was stronger than Vc and the scavenging effects on ·OH, O ·and H