黑豆花色苷-豌豆淀粉复合物制备及其抗氧化活性研究

Study on preparation of black bean anthocyanin-pea starch compound and its antioxidant activity

采用湿热法制备黑豆花色苷-豌豆淀粉复合物。以结合率为指标,采用单因素试验和响应面试验优化复合物的制备工艺,并对其进行抗氧化活性和体外模拟胃肠道消化研究。结果表明:最佳制备条件为糊化时间25 min、糊化温度70℃、黑豆花色苷与豌豆淀粉质量比8∶10、pH 3。在此条件下,黑豆花色苷与豌豆淀粉的结合率为75.61%。与花色苷单体相比,黑豆花色苷-豌豆淀粉复合物的抗氧化活性显著提高,其对DPPH·、ABTS^(+)·、·OH的清除率分别为83.06%、62.26%、60.68%。体外消化模拟试验结果显示,黑豆花色苷-豌豆淀粉复合物中花色苷含量在模拟消化过程中有一定程度降解。消化结束后,复合物中花色苷保留率为25.89%,高于花色苷单体(18.33%),且对3种自由基的清除率均高于花色苷单体。试验证明黑豆花色苷-豌豆淀粉复合物能够提高花色苷的稳定性,降低花色苷的降解速率。

Black bean anthocyanin-pea starch compound was prepared by wet heat method.Taking the binding rate as an indicator,the preparation process of the compound was optimized by single factor ex-periments and response surface experiment,and its antioxidant activity and simulated gastrointestinal di-gestion in vitro were studied.The results showed that the optimal preparation conditions were gelatiniza-tion time 25 min,gelatinization temperature 70 C,mass ratio of black bean anthocyanin and pea starch 8:10,pH 3.Under these conditions,the binding rate of black bean anthocyanin and pea starch was 75.61%.Compared with anthocyanin monomer,the antioxidant activity of black bean anthocyanin-pea starch compound was significantly improved,and the clearance rates of DPPH·,ABTS^(+)·,and·OH were 83.06%,62.26%,and 60.68%,respectively.The results of in vitro digestion simulation test showed that the anthocyanin content in black bean anthocyanin-pea starch compound was degraded to a certain extent during the simulated digestion process.After digestion,the anthocyanin retention rate was 25.89%,which was higher than that of anthocyanin monomer(18.33%),and the clearance rate on three kinds of free radicals was higher than that of anthocyanin monomer.The test proved that the black bean anthocyanin-pea starch compound could improve the anthocyanin stability and reduce the anthocya-nin degradation rate.