金色补血草花黄酮的稳定性和体外抗氧化活性研究

Stability and Antioxidant Capacity in vitro of the Total Flavonoids from Limonium aureum

以超声辅助萃取所得金色补血草花提取液为黄酮试样，采用比色法研究了其稳定性和体外抗氧化活性，考察了光照、温度、食品添加剂、氧化还原剂、不同金属离子和pH等条件对其稳定性的影响，并以维生素c（Vc）为对照，测试了其对羟基自由基和超氧阴离子自由基的清除能力。结果表明：强碱、强酸、高温、强氧化剂、高价金属离子可破坏金色补血草花黄酮的稳定性，而在避光、20-60℃和pH4-7条件下存放，以及添加Vc、柠檬酸、蔗糖、NaCl和KCl等处理对其稳定性影响较小；金色补血草花黄酮对羟基自由基的清除能力强于Vc，而对超氧阴离子自由基的清除能力弱于Vc。研究认为，金色补血草花黄酮具有较好的稳定性和较强的抗氧化活性，在天然食品色素和医药保健品领域具有良好的开发应用潜力。

Stability and antioxidant capacity of the ilavonoids from Limonium aureum flower extracted by the method of ultrasound-assisted extraction were investigated. The effects of illumination, temperature, food additives, reductant-oxidants,metal ions and pH values on the stability of the flavonoids were studied. Vitamin C （Vc）was used as control, the scavenging capacity of the flavonoids on the hydroxyl free radicals and supemxide anion free radicals was analyzed. The results showed that strong alkali and acid, high temperature, oxidant and highly-charged metal ions could destroy the sta- bility of the flavonoids,however,its stability could kept well under the storage at dark,20-60 ℃ and pH 4-7 ,as well as treated with Ve, citric acid, sucrose, sodium chloride and potassium chloride. The flavonoids had stronger scavenging capacity on hydroxyl free radicals than Vc, but the removal capacity on superoxide anion free radicals was lower than Vc. The results suggested that the flavonoids from L aureum flower have good stability and anfioxidant capacity,it has a good application potential in the field of natural food pigment and pharmaceutical health care products.