绿变大蒜蓝色素的制备及理化活性(英文)

Preparation of blue pigment extract from pickled garlic and its physio-chemical properties

为了进一步明确大蒜绿变物质的结构及性质,该研究对绿变产物进行分离制备并探索了其相关理化活性。从绿变大蒜中提取出绿变产物,并通过AmberliteCG-50和SephadexLH-20两步纯化制备得到了蓝色素的纯化产品,其色价为76.7。对色素的理化性质进行了研究,结果表明蓝色素在酸性条件pH值<7时稳定;对热处理也比较稳定,60℃以下加热处理对色素影响较小;长时间的日光照射会使蓝色素有较大的损失;一些常见的金属离子Cu2+、Zn2+、Al3+、Fe2+的存在对蓝绿色素几乎没有影响,Fe3+的存在会使色素迅速褪色。蓝色素对自由基有清除效果:质量浓度为2 mg/mL的蓝色素提取物对1,1-二苯基-2-三硝基苯肼(DPPH)清除率达到96.4%;在10 mg/mL质量浓度下,蓝色素对超氧和羟基自由基的清除率分别为96.8%和87.6%;色素提取物对自由基的清除效果低于同浓度的抗坏血酸。该研究结果对深入研究绿变色素的性质和结构奠定了初步基础。

The greening compounds in garlic are of great importance to both industry and academic research. In this study, the blue pigment extract in greening garlic has been prepared and its physio-chemical properties and scavenging activities towards DPPH radicals, superoxide anion radicals and hydroxyl radicals have been investigated. The blue pigments in Laba garlic were extracted and separated by chromatography with Amberlite CG-50 and Sephadex LH-20, and the blue pigment extract （BPE） was obtained. Color value of BPE was elevated to 76.7 compared to 10.7 that of the raw extract without any purification. BPE was stable in acidic conditions, but sensitive to illumination. Low-temperature heating （lower than 60 2℃＋,）Zhna2d＋,lAittl3e＋,eFffe2c＋thoandthliettlsetaebfifleictyt onfBthPeE.M etalionssuch as pigment stability, but Fe3＋ caused obvious color loss. The BPE displayed concentration-dependent inhibition of 1,1-diphenyl-2-picrylhydrazyl （DPPH） radicals and also exhibited scavenging activities against hydroxyl and superoxide anion radicals by electron spin resonance essay. BPE can scavenge DPPH by 96.4%at 2 mg/mL, while the scavenging rate of ascorbic acid was 97.1%. For hydroxyl and superoxide anion radicals, the scavenging ability of BPE at 10 mg/mL was 96.8%and 87.6%, lower than ascorbic acid. The blue pigments in greening garlic were stable in acidic condition or by low-temperature heating;it also showed great potentials in possessing antioxidant activities.