蔓越莓花色苷的组成鉴定及抗氧化能力

对蔓越莓花色苷的组成进行鉴定，并对其抗氧化能力进行测定。采用pH示差法测定花色苷提取量，超高压辅助提取蔓越莓花色苷含量为（75.49±0.43）mg/100?g，常规溶剂提取蔓越莓花色苷含量为（67.31±1.08）mg/100?g，蔓越莓中总花色苷含量为（79.52±0.50）mg/100?g；选择AB-8大孔树脂对蔓越莓花色苷粗提物进行纯化，冻干粉中花色苷含量从（46.10±0.92）mg/g提高到（309.26±2.37）mg/g。通过测定1,1-二苯基-2-三硝基苯肼自由基清除率、2,2’-联氮基-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐自由基清除能力和总抗氧化能力，比较蔓越莓花色苷与VC的抗氧化能力。结果表明：同质量浓度条件下，蔓越莓花色苷的抗氧化能力强于VC。通过高效液相色谱-质谱联用技术在蔓越莓中鉴定出7?种花色苷：芍药素-3,5-二己糖苷、矢车菊素-3-半乳糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-阿拉伯糖苷、芍药素-3-半乳糖苷、芍药素-3-葡萄糖苷、芍药素-3-阿拉伯糖苷，其中芍药素-3,5-二己糖苷首次在蔓越莓中被鉴定出。

Anthocyanin Composition and Antioxidant Activity of Cranberry

In this paper, the anthocyanin composition and antioxidant activity of cranberry were evaluated. By pH differential method, the amounts of anthocyanins extracted by ultra high pressure-assisted extraction and conventional solvent extraction were determined to be (75.49 ± 0.43) and (67.31 ± 1.08) mg/100 g, respectively. The anthocyanin content of cranberry was (79.52 ± 0.50) mg/100 g. AB-8 macroporous resin was used to purify anthocyanins from the crude extract of cranberry. After purification, the content of anthocyanins in the freeze-dried powder increased from (46.10 ± 0.92) to (309.26 ± 2.37) mg/g. The scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+·) free radical and total antioxidant capacity of the purified anthocyanins were determined. The results indicated that the antioxidant capacity of cranberry anthocyanins was stronger than that of vitamin C at the same concentrations. Seven anthocyanins were identified by HPLC-MS, namely peonidin-3,5-dihexoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-glucoside and peonidin-3-arabinoside. Peonidin-3,5-dihexoside was identified in cranberry for the first time to our knowledge.