黑果枸杞中原花青素稳定性和抗氧化性研究

Studies on Stability and Antioxidation of Procyanidins from Lycium Ruthenicum Murray

对黑果枸杞(Lycium ruthenicum)中原花青素的稳定性和抗氧化性进行了研究。结果表明,避光、自然光和日光灯照射条件下,原花青素稳定性很好,不同的温度和p H对原花青素的稳定性影响较大。在较低的温度和p H条件下,原花青素比较稳定;当温度大于50℃或p H≥6,原花青素稳定性明显降低。原花青素具有显著的清除·DPPH的能力,当浓度低于0.005 mg/m L时,随浓度增加,原花青素清除自由基的活性逐渐增加,清除率可达到77.26%。

The stability and antioxidation of procyanidins from Lycium Ruthenicum Murray were studied, the results showed that the procyanidins was quite stable under the avoiding light, natural light or low sunlight conditions, and sensitive to temperature and p H. procyanidins was stable under a low temperature and p H, but the stability would decrease quickly when the temperature was above 50 ℃ or p H values above 6. The procyanidins have strong scavenging effects to ·DPPH radicals, and has the highest scavenging activity when the concentration of procyanidins was below 0.005 mg / m L, the clearance rate of·DPPH was 77.26%.