黑枸杞总黄酮稳定性的研究

Study on stability of total flavonoids from Lycium ruthenicum Murr

采用微波辅助提取黑枸杞中总黄酮,研究光照、温度、pH、金属离子、氧化剂、还原剂和食品添加剂对黑枸杞黄酮稳定性的影响。结果表明:黑枸杞黄酮在避光、温度低于70℃及pH为6.0~8.0的条件下较稳定,70℃以上温度和长时间自然光照均明显影响黑枸杞黄酮的稳定性;金属离子Na^+、K^+、Mg^(2+)、Ca^(2+)对黑枸杞黄酮稳定性均无明显影响,Fe^(3+)、Fe^(2+)、Al^(3+)、Cu^(2+)影响其稳定性;氧化剂H_2O_2、还原剂Na_2SO_3以及食品添加剂维生素C、柠檬酸和苯甲酸钠对黑枸杞黄酮稳定性均有明显影响,而葡萄糖和蔗糖对黑枸杞黄酮稳定性无影响。

The total flavonoids from Lycium ruthenicum Murr was obtained by microwave assisted extraction, and its stability was investigated under the conditions of light, temperature, pH, metal ion, oxidant, reductant, and food additives. The experimental results showed that the total flavonoids were stable in dark, low temperature and pH 6.0-8.0, and its stability were affected above 70℃ and long time natural light. Metal ion including Na＋, K＋, Mg（2＋） and Ca（2＋） added did not have obvious influence on the stability and metal ion Fe（3＋）, Fe（2＋）, Al（3＋） and Cu（2＋） affected its stability. The oxidant H2O2, reductant Na2SO3, food additives vitamin C, citric acid and sodium benzoate had obvious influence on the stability, while glucose and sucrose had no effects on its stability.