食品添加剂对猫眼豆黄酮类化合物抗氧化活性的影响

Effect of Food Additives on Antioxidant Activity of Flavonoids from Phaseolus coccineus

通过正交实验提取猫眼豆黄酮类化合物,最佳提取条件是料液比1∶25 (g/mL)、乙醇浓度60%(体积分数)、温度20℃。用DPPH法研究常用防腐剂、酸味剂、凝固剂、调味剂对猫眼豆黄酮类化合物抗氧化活性的影响。结果表明:苯甲酸、山梨酸、氯化钠可增强猫眼豆黄酮类化合物的抗氧化活性,乙酸、柠檬酸、硫酸钙、氯化钙、氯化镁、谷氨酸钠、蔗糖可降低猫眼豆黄酮类化合物的抗氧化活性,丙酸钠和乳酸对其抗氧化活性基本没有影响。

The flavonoids from Phaseolus coccineus are obtained by orthogonal experiments. The optimum extraction conditions are as follows: solid-liquid ratio is 1∶25 (g/mL), extraction agent is 60%(volume fraction) alcohol, extracting temperature is 20 ℃. The effect of commonly used preservatives, acidifiers, coagulants and flavoring agents on antioxidant activity of flavonoids from Phaseolus coccineus is studied by DPPH method. The results show that benzoic acid, sorbic acid, sodium chloride can enhance the antioxidant activity of flavonoids from Phaseolus coccineus, acetic acid, citric acid, calcium sulfate, calcium chloride, magnesium chloride, sodium glutamate, sucrose can reduce the antioxidant activity of flavonoids from Phaseolus coccineus , sodium propionate and lactic acid have no influence on the antioxidant activity of flavonoids from Phaseolus coccineus .