几种深色食物中原花青素含量及抗氧化活性的测定和比较

Determination and Comparison of the Content and Antioxidant Activity of Procyanidins in Several Dark Foods

以蓝莓、紫薯、巨峰葡萄为试验的原材料,比较这3种深色食物中原花青素的含量及抗氧化活性.将处理好的样品放在真空冷冻干燥机中干燥后用甲醇提出,再用高效液相色谱仪检测3种样品提取液里原花青素的含量,原花青素含量依次为蓝莓>紫薯>巨峰葡萄.用原花青素的提取液研究其抗氧化能力的强弱,结果表明,3种样品的原花青素提取液对超氧阴离子自由基和OH自由基断根率的大小依次为蓝莓>紫薯>巨峰葡萄,去除DPPH自由基能力大于维C,其浓度的大小与去除超氧阴离子自由基、OH自由基和DPPH自由基的能力强弱呈正相关.

In this experiment,blueberry,purple potato and Jufeug grapes were used as raw materials to test the content and antioxidant activity of proanthocyanidins in these three dark foods. The above-mentioned treated samples were placed in a vacuum freeze dryer and then submitted with methanol. The content of proanthocyanidins in the three sample extracts was determined by high performance liquid chromatography. The results were as follows:proanthocyanidin content,blueberry > purple potato > Jufeug grape. The anti-oxidation ability of the proanthocyanidin extract was studied. The results showed that the rooting rate of superoxide anion radical and OH radical in the three samples of proanthocyanidin extract was:blueberry > purple potato > Jufeng grape. The ability to remove DPPH free radicals is greater than that of vitamin C. The concentration of the concentration is positively correlated with the ability to remove superoxide anion radicals and OH radicals as well as DPPH free radicals.