蓝莓提取工艺.docVIP

东北农业大学学士学位论文 学号：蓝莓中花色苷的稳定性及生物活性的研究 学生姓名：刘晶 指导教师：徐雅琴 所在院系：理学院 所学专业：应用化学 研究方向：天然产物 东北农业大学 中国·哈尔滨 2011年5月27日 Northeast Agricultural University Bachelor Dissertation Student I.D.:Study on thetability of Anthocyanins in Blueberries and Biological Activity Student Name: Liu Jing Tutor Name: Xu Yaqin Department: College of Science Speciality: Applied Chemistry Research Field: Natural Products Chemistry Northeast Agricultural University Harbin ?China May 2011 蓝莓中花色苷的稳定性和生物活性的研究 摘要: 本试验以开发利用蓝莓资源，探明蓝莓中花色苷的生理活性为主要目的，对蓝莓中的色苷进行提取，并对其进行稳定性和生物活性研究，为开发利用蓝莓这一植物资源提供科学依据。 试验探讨了温度、光照、pH、金属离子﹑氧化剂、还原剂、葡萄糖对花色苷稳定性的影响。结果表明60℃下对有增色的作用，超过60℃，蓝莓花色苷将发生降解，且遵从一级反应动力学规律；强光对花色苷有破坏作用，在自然光和暗处花色苷降解相对较慢；pH对花色苷的影响，在酸性条件下较稳定；金属离子Cu2+Fe3+对蓝莓中花色苷有很大， K+、 Na+、Ca2+对；葡萄糖对蓝莓中花色苷没有太大影响；还原剂氧化剂对花色苷有严重的破坏作用。 通过证明蓝莓花色苷具有抗脂质过氧化能力和清除羟自由基能力。蓝莓花色苷的抗脂质过氧化能力强，对脂质过氧化的抑制率达到99.34%；且清除羟自由基的能力随花色苷浓度的增加而增加。 关键词：蓝莓 花色苷 提取 稳定性 活性 Study on thetability of Anthocyanins in Blueberries and Biological Activity Abstract：In this experiment,we used blueberries to extract and separate anthocyanins and studied its stability and biological activity,also provided scientific basis for the exploitation of blueberries. We discussed the effects of temperature,light,PH,metal,ions,oxidants, reducing agents,glucose on stability of anthocyanins in the experiment. Results showed that at 60℃ below anthocyanins had hyperchromic effect , more than 60℃, the degradation would happened and complied with the first order kinetics reaction . Anthocyanins decomposited more slowly in the natural light and dark than the glare.The effect of pH on anthocyanins was more remarkably ,the pigment was stable in the acidic conditions; metal ions Cu2+ and Fe3 + had the decomposition impact on the anthocyanins, K+, Na+, Ca2+ had little effect; Glucose had little impact on the anthocyanins of blueberries;; Reducing agent and Oxidant had serious degradation effect on its anthocyanins. Exper