| 酰基化蓝莓花色苷的稳定性和对氧自由基清除能力 |
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| 引用本文： | 李颖畅,李冰心,吕春茂,孟宪军.酰基化蓝莓花色苷的稳定性和对氧自由基清除能力[J].食品工业科技,2012,33(6):212-214,257. |
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| 作者姓名： | 李颖畅 李冰心 吕春茂 孟宪军 |
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| 作者单位： | 1. 渤海大学化学化工与食品安全学院,辽宁锦州,121000
2. 沈阳农业大学食品学院,辽宁沈阳,110866 |
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| 基金项目： | 沈阳市青年人才计划项目(1081240-1-02) |
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| 摘 要： | 由于天然花色苷稳定性差,严重阻碍了其在食品工业中的广泛应用。为了改善花色苷的稳定性,采用分子修饰的方法,通过酰基化反应修饰蓝莓花色苷,并研究酰化后蓝莓花色苷的光、热稳定性和对氧自由基的清除能力。通过紫外吸收光谱和红外光谱表明蓝莓花色苷已经酰基化。相对未酰化的蓝莓花色苷,酰基化蓝莓花色苷的光、热稳定性显著提高,但清除羟基自由基、超氧阴离子自由基的能力略有下降,清除羟自由基、超氧阴离子自由基的IC50分别为0.74、3.14mg/mL。
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| 关 键 词： | 酰基化 蓝莓花色苷 稳定性 氧自由基清除能力 |
Study on stability and oxygen radicals scavenging capacity of acylated blueberries anthocyanins |
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| Affiliation: | LI Ying - chang1,LI Bing - xin1,LV Chun - mao2,MENG Xian - jun2 (1. College of Chemistry,Chemical Engineering and Food Safety,Bohai University,Jinzhou 121000,China; 2. College of Food Science,Shenyang Agricultural University,Shenyang 110866,China) |
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| Abstract: | The instability of natural anthocyanins was a big obstacle for its usage in food as colorants. In order to improve the stability of anthocyanins,molecular modification was used. The molecular modification of blueberry anthocyanins by acylation,the light,thermal stability and scavenging oxygen radicals of acylated anthocyanins were studied. The UV absorption spectrum and infrared spectrum showed that the blueberry anthocyanins had been acylated. Light and heat stability of acylated anthocyanins were significantly increased being compared with no acylated anthocyanins,but the capability of acylated anthocyanins on scavenging the hydroxyl radical,superoxide anion radical were weaker than those no acylated anthocyanins. IC50 of scavenging hydroxyl radical and superoxide anion was 0. 74,3. 14mg/mL,respectively. |
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| Keywords: | acylation blueberry anthocyanins stability oxygen radical scavenging capacity |
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