蓝莓叶总黄酮提取物的定性分析和抗油脂氧化.pdfVIP

9 6 2010, Vol. 31, No. 13 食品科学 ※基础研究 蓝莓叶总黄酮提取物的定性分析和抗油脂氧化 1 1 2 李颖畅 ，孙建华 ，孟宪军 ( 1.渤海大学生物与食品科学学院，辽宁锦州 12 1000 ；2 .沈阳农业大学食品学院，辽宁沈阳 110 16 1) 摘 要：目的：以80% 乙醇为溶剂从蓝莓叶中提取黄酮类化合物，对其进行定性分析和抗油脂氧化能力的研究。 方法：以显色反应和紫外- 可见吸收光谱对其定性分析，以猪油和大豆卵磷脂制备的脂质体为对象研究蓝莓叶总黄 酮的抗氧化活性。结果：蓝莓叶提取物属于黄酮类，蓝莓叶总黄酮对猪油具有较强的抗氧化作用，且具有剂量效 应关系，以添加质量分数0 .4 % 精制蓝莓叶总黄酮抗氧化效果最佳，略次于0 .02%BHT ；另外抗坏血酸和柠檬酸对 蓝莓叶总黄酮具有明显的协同抗氧化作用。蓝莓叶总黄酮对脂质体过氧化有显著的抑制作用，并且高于抗坏血酸对 脂质体过氧化的抑制作用，蓝莓叶精制总黄酮的IC50 为67.46 μg/mL ，蓝莓叶粗总黄酮的IC50 为12 1.65 μg/mL 。结 论：蓝莓叶总黄酮是较好的天然抗氧化剂。 关键词：蓝莓叶黄酮；定性分析；抗氧化；猪油；脂质体 Qualitative Analysis of Total Flavonoids from Blueberry Leaves and Their Protecting Effect against Lipid Oxidation 1 1 2 LI Ying-chang ，SUN Jian-hua ，MENG Xian-jun (1. College of Biology and Food Science, Bohai University, Jinzhou 12 1000, China ； 2. College of Food Science, Shenyang Agricultural University, Shenyang 110 161, China) Abstrat ：Blueberry leaves were extracted with 80% ethanol aqueous solution to prepare total flavonoids and the extract was analyzed qualitatively by mean s of color development reaction and UV-visible ab sorption spectroscopy . Meanwhile, its protecting effects against the lipid oxidation in lard and soybean lecithin liposomes prepared in our laboratory were investigated. The maj or components in the blueberry extract obtained were flavonoid compounds. The extract could effectively protect lard from lipid oxidation in a dose-dependent manner and presented the highest protecting effect at the dosage of 0.4%, which , however, was slightly lower than that of BHT.