微波提取对蓝莓花色苷组分及抗氧化活性的影响

Effects of Microwave Extraction on Anthocyanins Components and Antioxidant Activity of Blueberry

研究不同温度下微波提取对蓝莓花色苷组分及抗氧化活性的影响,采用pH示差法测定不同温度下蓝莓总花色苷含量;通过高效液相色谱-串联质谱法(High performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)鉴定蓝莓花色苷组分;采用高效液相色谱法(High-performance liquid chromatography,HPLC)测定蓝莓花色苷单体含量,同时分析蓝莓总花色苷含量、组分以及抗氧化活性的动态变化规律。结果表明:蓝莓花色苷总含量随温度升高呈现先增加后减小的趋势,当温度在50 ℃时,花色苷总含量达到最大值207.39 mg/100 g。经HPLC-MS/MS鉴定蓝莓花色苷共有13种花色苷单体。当温度在30~70 ℃时,蓝莓中所有花色苷单体含量均呈现先增加后减小的趋势;在60 ℃时,仅有芍药-3-葡萄糖苷消失;在70 ℃时,芍药-3-葡萄糖苷和芍药-3-阿拉伯糖苷均消失。蓝莓花色苷的抗氧化活性随温度升高也呈现先增加后减小的趋势,其中对脂质体的抑制率、DPPH和ABTS+自由基清除率均高于Vc,而对.OH自由基的清除能力低于Vc。所建立的动力学模型能有效预测微波提取不同温度下花色苷含量和抗氧化活性的变化规律,研究结果可为蓝莓深加工提供理论依据。

The effects of microwave extraction at different temperatures on anthocyanins components and antioxidant activity of blueberry were studied.The content of total anthocyanins from blueberry was determined by pH differential method at different temperatures.The components of blueberry anthocyanins were identified by high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS).Anthocyanins monomer of blueberry was measured using high performance liquid chromatography (HPLC).Meanwhile,the dynamic changes of total anthocyanin content,components and antioxidant activity of blueberry were analyzed.The results showed that the total anthocyanins content of blueberry first increased and then decreased with the increase of temperature.When the temperature was 50 ℃,the total anthocyanins content reached the maximum value of 207.39 mg/100 g.Thirteen anthocyanins were identified by HPLC-MS/MS.The content of 13 anthocyanins monomers in blueberry increased first and then decreased when the temperature range was 30~70 ℃.Paeoniflorin-3-glucoside disappeared at 60 ℃,and paeoniflorin-3-glucoside and paeoniflorin-3-arabinoside disappeared at 70 ℃.The antioxidant activity of blueberry anthocyanin extracts increased first and then decreased with the increase of temperature.The inhibition rate of liposome,DPPH and ABTS+ free radical scavenging rate were higher than Vc,while the scavenging ability of.OH radical was lower than Vc.The established kinetic model could effectively predict the changes of anthocyanin content and antioxidant activity under different microwave extraction temperatures.The results can provide a theoretical basis for the deep processing of blueberry.