蓝莓饮料总花色苷抗氧化性研究

Study on antioxidant capacity of total anthocyanin in blueberry beverage

目的研究不同品牌蓝莓饮料总花色苷抗氧化性的差异。方法将蓝莓饮料中的液体和果肉通过过滤分离,通过DPPH和ABTS两种抗氧化性光谱检测方法检测液体和果肉的抗氧化性能力,优化了果肉中花色苷的提取条件,最后对比研究了不同品牌蓝莓饮料总花色苷抗氧化能力。结果蓝莓饮料中果肉里花色苷提取条件为:在100%超声功率下,用60%酸性乙醇溶液进行超声提取,30 min/次,提取5次。市售的蓝莓饮料,其总花色苷抗氧化性相差不大。结论目前吉林省市场上不同品牌蓝莓饮料的总花色苷抗氧化性无显著差异。

ObjectiveTo make a comparison and analysis of the antioxidant capacity of total anthocyanin in blueberry beverage of different brands. MethodsThe liquid part and flesh part in blueberry beverage were separated by means of filtration, and their antioxidant capacity was compared by DPPH and ABTS spectroscopic ways. The extraction condition of blueberry flesh was optimized. Finally, the antioxidant capacity of total anthocyanin in several brands of blueberry beverage was compared. ResultsThe extraction condition of anthocyanin in blueberry flesh was by applying 60% acid ethanol solution to 30 min extracting with ultrasonic each time, with totally 5 times under 100% power. There are little differences of the antioxidant capacity of total anthocyanin among several commercially available brands of blueberry beverage.Conclusion The antioxidant capacity of total anthocyanin in different brands of blueberry beverage showed no obvious difference in the market of Jilin province.