黑米花色苷的pH敏感性及其抗氧化活性研究

Study on pH Sensitivity of Black Rice Anthocyanin and Its Antioxidant Activity

使用酸化乙醇浸提提取黑米中花色苷,采用pH示差法测定黑米提取物中花色苷含量,研究不同pH值、不同浓度挥发氨、不同肉类新鲜度下花色苷的颜色响应,并与维生素C溶液做比较,测定花色苷的抗氧化性能。结果表明:试验中取得黑米花色苷浓缩液中花色苷含量为86.50 mg/L,黑米花色苷对不同pH值、不同浓度挥发氨、不同肉类新鲜度环境下均有不同的颜色响应;黑米花色苷和维生素C对DPPH·清除率的IC50值分别为4.462 μg/L、34.56 μg/L,黑米花色苷的抗氧化活性远远大于维生素C的抗氧化活性。

Anthocyanins in black rice were extracted with acidified ethanol as extract.The content of anthocyanin in black rice extract was determined by pH differential method.The color response of anthocyanin under different pH value,volatile ammonia and meat freshness was tested.The antioxidant properties of anthocyanin were compared with vitamin C solution.The results show that the content of anthocyanin in anthocyanin concentrate of black rice was 86.50 mg/L.Anthocyanin in black rice had different color response to different pH value,volatile ammonia and meat freshness.The IC50 values of DPPH·clearance rate of black rice anthocyanin and vitamin C were 4.462 μg/L and 34.56 μg/L,respectively.The antioxidant activity of black rice anthocyanin is much higher than that of vitamin C.