圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性

Antioxidant Activity and Stability of Anthocyanins from St. Cloud Blueberry

采用制备型高效液相色谱对圣云蓝莓花色苷进行分离,利用体外化学实验模型对分离的3个花色苷组分进行抗脂质体过氧化、还原力、清除羟自由基(·OH)、DPPH自由基评价,并研究3个花色苷组分的光、热稳定性。结果表明:圣云蓝莓花色苷3个组分(1#、2#、3#)均具有抗脂质体过氧化,还原力、清除·OH、DPPH自由基能力。抗氧化性按降低的顺序依次是1#>2#>3#,花色苷的抗氧化性和花色苷质量浓度及其结构有关。在3组花色苷中,光、热稳定性最高的是3#,光、热稳定性最低的是1#。圣云蓝莓花色苷不同组分的光、热稳定性也与分子结构有关。因此,圣云蓝莓花色苷是天然的抗氧化剂和食品添加剂。

In this study,anthocyanins were extracted from St. Cloud blueberries and separated by preparative high performance liquid chromatography.Three fractions,named as Ⅰ,Ⅱ and Ⅲ,were obtained and evaluated for their anti-lipid peroxidation activity,reducing power,hydroxyl and DPPH radical scavenging activity,and light and heat stability using in vitro assay systems.The results showed that all the anthocyanin fractions had anti-lipid peroxidation activity,reducing power,hydroxyl and DPPH radical scavenging activity and could be ranked in decreasing order of antioxidant activity as follows： fraction Ⅰ fractionⅡ fraction Ⅲ.The antioxidant activity of anthocyanins was associated with their concentration and structure.Among the fractions,Ⅲ had the strongest light and heat stability,and I had the weakest light and heat stability.Similarly,the light and heat stability of anthocyanins was also related to their structure.Thus,St. Cloud blueberry anthocyanins can be a source of natural antioxidants and used as food additives.