pH示差法测定黑小麦全麦粉花色苷及其体外抗氧化性

以黑小麦全麦粉为原材料,根据pH示差法原理,通过分析影响因素最大吸收波长、缓冲液pH、平衡温度和平衡时间,优化pH示差法测定黑小麦全麦粉花色苷含量。同时,测定黑小麦全麦粉花色苷体外清除DPPH自由基(DPPH·)、羟自由基(·OH)以及超氧阴离子自由基(O₂-·)的能力。结果表明:最大波长为531 nm,pH分别选为pH1.0和pH4.5,平衡温度为40℃。在pH1.0的酸度环境下,所需平衡时间为25 min,在pH4.5的酸度环境下,所需平衡时间为35 min,并得出,黑小麦全麦粉花色苷具有较高的体外抗氧化能力,且高于抗坏血酸。

Determination of Anthocyanins in Whole Black Wheat Flour by pH Differential Method and Its Antioxidant Activity in Vitro

The black wheat whole wheat flour was used as raw material.According to the principle of pH differential method,the maximum absorption wavelength,buffer p H,equilibrium temperature and equilibrium time of the influencing factors were analyzed,and the pH variation method was used to determine the anthocyanin content of whole wheat flour.At the same time,the ability of in vitro scavenging free radicals(DPPH·),free radicals(·OH)and superoxide anion radicals(O2^-·)of anthocyanin from black wheat whole wheat flour were determined.The results showed that the maximum wavelength was531 nm.The pH values were selected to be pH1.0 and pH4.5,respectively,and the equilibrium temperature was 40℃.In the acidity environment of buffer pH1.0 and 4.5,the equilibrium time was 25 and 35 min,respectiviely.It is concluded that the anthocyanins from black wheat whole wheat flour has high in vitro antioxidant capacity,which is higher than ascorbic acid.