蓝莓花青素糖苷和苷元制备技术及其抗氧化活性研究-现代食品科技.PDF

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 蓝莓花青素糖苷和苷元制备技术及其 抗氧化活性研究 王二雷，陈晶晶，刘静波 （吉林大学食品科学与工程学院，吉林长春 130062） 摘要：已有研究表明蓝莓花青素具有较强抗氧化作用，但花青素以何种结构形式存在会具备更强的抗氧化活性国内外尚无系统 报道。本文运用组合的浸提、萃取、柱色谱等技术手段研究了蓝莓花青素糖苷及苷元的制备技术，采用紫外光谱、高效液相色谱进行 了纯度分析及结构鉴定，并通过考察花青素样品对DPPH 和ABTS 自由基的清除能力来比较两种样品中抗氧化能力强弱。结果如下： 蓝莓花青素糖苷经酸化乙醇浸提、乙酸乙脂萃取、Amberlite XAD-7HP 大孔树脂层析分离后，制得了纯度达 59.46%的花青素糖苷， 并从中鉴定出 14 种糖苷单体；在此基础上，将糖苷纯化物进行酸水解、层析分离后，制得了纯度为 50.58%的蓝莓花青素苷元，从中 鉴定出 5 种苷元单体；得出蓝莓花青素苷元的抗氧化能力显著高于糖苷形式（p 0.05 ），且为 Trolox 对照品抗氧化能力的 1.31~1.72 倍。本研究结果表明，将蓝莓花青素糖苷转化为苷元形式能增强花青素的抗氧化活性。 关键词：蓝莓；花青素；花青素苷元；柱层析；抗氧化 文章篇号：1673-9078(2016)10-175-181 DOI: 10.13982/j.mfst.1673-9078.2016.10.027 Preparation of Blueberry Anthocyanin Glycosides and Aglycones and Their Antioxidant Activity WANG Er-lei, CHEN Jing-jing, LIU Jing-bo (College of Food Science and Engineering, Jilin University, Changchun 130062, China) Abstract: Several studies have noted the high antioxidant activity of anthocyanins in blueberry fruits. However, there have been no studies on the structural form (glycosides or aglycones) of anthocyanins providing the highest antioxidant activity. In the present study, a combination of extraction (solid-liquid and liquid-liquid) and column chromatography was used for preparing blueberry anthocyanin glycosides and aglycones, and ultraviolet-visible (UV-vis) spectroscopy and high-performance liquid chromatography (HPLC) were used to determine the purity and structure of anthocyanin extracts. The antioxidant activities of two anthocyanin samples were evaluated by the hydroxyl radical (·OH), 2,2-dipheny