桂花果色素的体外抗氧化性和稳定性研究

Study on Antioxidant Activity in Vitro and Stability of Pigment from Osmanthus Fruit

对桂花果色素体外抗氧化性和稳定性进行研究,为桂花果的进一步开发利用提供理论依据。通过测定桂花果色素液对·OH、DPPH·和O_2^-·的清除率来判定其体外抗氧化性,测定室内自然光、紫外光、温度、pH、金属离子、食品配料等因素影响下色素提取液吸光度的变化来研究桂花果色素的稳定性。结果表明,1 mg/mL桂花果色素液对O_2^-·和DPPH·的清除能力和同浓度的VC相当,高于BHT;对·OH的清除能力弱于VC高于BHT;桂花果色素在室内自然光下具有良好稳定性,而紫外光对其稳定性具有一定影响,热稳定性良好,在中性至弱酸性环境中较稳定。色素抗Zn^(2+)、Mg^(2+)、Ca^(2+)干扰能力强,抗Fe^(2+)、Cu^(2+)、Al^(2+)干扰能力弱。蔗糖、葡萄糖、柠檬酸和VC对色素稳定性影响较小。桂花果色素具有一定的抗氧化性和稳定性,可用于一般食品的抗氧化和着色。

The antioxidant activity in vitro and stability of pigment from Osmanthus fruit were studied in order to provide theoretical basis for its application in food. By measuring the ability to eliminate O2ˉ·, ·OH, and DPPH·, determine its antioxidant activity in vitro and measure the absorbance change of pigment extract under the influence of indoor natural light, ultraviolet light, temperature, pH, metal ions and food ingredients, to study the stability of Osmanthus fruit pigment. The results showed that the Osmanthus fruit pigment solution had the ability to scavenging O2ˉ· and DPPH· the same as those of VC at 1 mg/mL, but higher than BHT; The ability to scavenging ·OH was weaker than VC, higher than BHT; The pigment had a good stability in the indoor natural light, while ultraviolet light had certain influence on its stability. It was stable to heat, and relatively stable in neutral and weak acid environment. Pigment had strong anti-interference ability to Zn（2＋）, Mg（2＋）, Ca（2＋）, and resisting Fe（2＋）, and Cu（2＋）, Al（2＋） interference ability were weak. Sucrose, glucose, citric acid, and VC had less effect on pigment. Osmanthus fragrans fruit pigment had certain antioxidant and stability, and could be used in general food antioxidant and coloring.