摘要
目的:研究紫娟茶花青素的抗氧化活性及稳定性。方法:采用FRAP法、ABTS法和DPPH法测定紫娟茶花青素的抗氧化能力,并以紫娟茶花青素的保存率为考察指标,探讨贮藏条件对其稳定性的影响。结果:当紫娟茶花青素的FRAP值为0.5 mmol/L时,所需花青素浓度为0.39μg/m L;其清除ABTS^+·和DPPH·的IC_(50)分别为0.76和0.13μg/m L;在供试浓度范围内,紫娟茶花青素的总抗氧化能力、清除ABTS^+·和DPPH·能力均与其浓度呈正相关,且均强于V_C。p H可明显影响紫娟茶花青素溶液的颜色和光谱特性,当p H≤6.0时,其颜色变化相对稳定;随着温度升高、保存时间延长,紫娟茶花青素的保存率逐渐降低(p<0.05);光照、氧化剂(H_2O_2)、还原剂(Na_2SO_3)及金属离子(Fe^(3+)、Cu^(2+)、Mg^(2+)、Ca^(2+)、Al^(3+))对花青素保存率也有显著性影响(p<0.05),且光照时间越长,H_2O_2、Na_2SO_3浓度越高,作用时间越长,花青素的保存率越低。结论:紫娟茶花青素具有较强的抗氧化活性,但其稳定性相对较差,宜于酸性、低温、避光环境中保存;且保存时应避免接触氧化剂、还原剂及Fe^(3+)、Cu^(2+)、Mg^(2+)等金属离子。
Objective:To study the antioxidant activity and stability of anthocyanins from Zijuan tea.Methods:The antioxidant activity was estimated by the FRAP,ABTS and DPPH assays,and the effect of preservation condition on the stability was evaluated.Results:The anthocyanin concentration was 0.39μg/m L when the FRAP of anthocyanins from Zijuan tea was0.5 mmol/L,and the IC(50)of ABTS^+·scavenging capacity and DPPH·scavenging capacity of anthocyanins were 0.76 and0.13μg/mL,respectively.The total antioxidant capacity,ABTS^+·scavenging capacity and DPPH·scavenging capacity of anthocyanins were positively correlated with anthocyanins concentration in the range of test concentration,and were stronger than those of VC,respectively.The p H value had significant affects on the color and absorption spectra of anthocyanins solution,and the anthocyanins were relatively stable when p H≤6.0.With the increasing of temperature and storing time prolonged,the preservation rate of anthocyanins from Zijuan tea gradually decreased(p〈0.05).The light,oxidant,reductantand metal ions(Fe^3+,Cu^2+,Mg^2+,Ca^2+,Al^3+)also significantly affected the stability of anthocyanins(p〈0.05),and the longer light time,the higher the concentration of H2O2and Na2SO3and the longer storing time,the lower the preservation rate of anthocyanins.Conclusions:The anthocyanins from Zijuan tea had strong antioxidant activity,but their stability were relatively poor.They should be stored under low-temperature and acid environment without light,away from oxidant,reductant and Fe^3+,Cu^2+,Mg^2+ and metal ion and so on.
作者
王燕
冯瑛
杨晓萍
李洁
董昕阳
曾维超
WANG Yan;FENG Ying;YANG Xiao-ping;LI Jie DONG Xin-yang;ZENG Wei-chao(College of Horticulture & Forestry Sciences,Huazhong Agricultural University,Fruit and tea office of Hubei Province,Wuhan 430070,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第18期17-21,共5页
Science and Technology of Food Industry
基金
中央高校基本科研业务费专项基金资助项目(2662017PY054)
湖北省自然科学基金(2017CFB695)
关键词
紫娟茶
花青素
抗氧化活性
稳定性
Zijuan tea
anthocyanins
antioxidant activity
stability