锥栗壳色素抗氧化活性研究
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摘要
以锥栗壳资源的有效利用为目的,研究锥栗壳粗提及纯化色素的体外抗氧化活性及对油脂的抗氧化作用。结果表明,锥栗壳粗提及纯化色素具有一定的还原Fe~(3+)能力,相同浓度下纯化色素的还原力大于粗提色素。粗提及纯化色素、V_c对·OH和DPPH·清除率均与浓度呈正相关,相同浓度下纯化色素对DPPH·的清除率大于粗提色素和V_c,对·OH的清除率大于粗提色素;在浓度为(0.5～2)mg/m L时,纯化色素对·OH的清除率大于V_c。粗提及纯化色素对猪油、花生油和大豆油均具有一定的抗氧化作用,当色素添加量分别为猪油、花生油和大豆油的0.02%、0.01%和0.01%时,抗氧化效果最佳;在相同添加量时,粗提及纯化色素对各油脂的抗氧化作用均弱于TBHQ、BHT和V_c,但纯化色素的抗氧化作用大于粗提色素。
In order to make full use of the Castanea henryi shell, the antioxidant activity of crude and purified pigment from Castanea henryi shell in vitro and their antioxidation effect on oil was studied. The results showed that the crude and purified pigment from Castanea henryi shell had a certain reduction capacity of Fe~(3+), and the reductive power of purified pigment was higher than that of crude pigment at the same concentration. The scavenging rate of crude pigment, purified pigment and Vc to ·OH and DPPH· was positively correlated with the concentration. At the same concentration, the scavenging rate of purified pigment to DPPH· was higher than that of crude pigment and Vc, and the scavenging rate of purified pigment to ·OH was higher than that of crude pigment. At the concentration of(0.5～2)mg/mL, the scavenging rate of purified pigment to ·OH was higher than that of Vc. The crude and purified pigment had some antioxidant effect on lard, peanut oil and soybean oil, and at the pigment concentration of 0.02%,0.01% and 0.01% exhibited the greatest antioxidant effect for lard, peanut oil and soybean oil. At the same dosage, the antioxidant effect of crude and purified pigment was weaker than that of TBHQ, BHT and Vc,but the antioxidant effect of purified pigment was greater than that of crude pigment.
In order to make full use of the Castanea henryi shell, the antioxidant activity of crude and purified pigment from Castanea henryi shell in vitro and their antioxidation effect on oil was studied. The results showed that the crude and purified pigment from Castanea henryi shell had a certain reduction capacity of Fe~(3+), and the reductive power of purified pigment was higher than that of crude pigment at the same concentration. The scavenging rate of crude pigment, purified pigment and Vc to ·OH and DPPH· was positively correlated with the concentration. At the same concentration, the scavenging rate of purified pigment to DPPH· was higher than that of crude pigment and Vc, and the scavenging rate of purified pigment to ·OH was higher than that of crude pigment. At the concentration of(0.5～2)mg/mL, the scavenging rate of purified pigment to ·OH was higher than that of Vc. The crude and purified pigment had some antioxidant effect on lard, peanut oil and soybean oil, and at the pigment concentration of 0.02%,0.01% and 0.01% exhibited the greatest antioxidant effect for lard, peanut oil and soybean oil. At the same dosage, the antioxidant effect of crude and purified pigment was weaker than that of TBHQ, BHT and Vc,but the antioxidant effect of purified pigment was greater than that of crude pigment.
引文
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[4]陈世平.建瓯市锥栗深加工产业快速发展[J].中国果业信息,2012,29(9):48-49.
[5]黄艳,黄晓菲,吴琳珊,等.响应面法优化恒温-回流提取锥栗壳色素工艺[J].食品安全质量检测学报,2018,9(4):897-904.
[6]黄艳,黄晓菲,吴琳珊,等.大孔吸附树脂纯化锥栗壳色素的工艺研究[J].食品研究与开发,2018,39(13):75-82.
[7]胡婷.苦丁茶中有效成分的分离纯化、鉴定及其活性研究[D].广州:华南理工大学,2013:18.
[8]李艳,巩士磊,车影,等.Fenton反应考察抗坏血酸清除羟基自由基能力及动力学[J].应用化学,2015,32(8):948-951.
[9]何华,李先宽,丁璞,等.五味子红色素抗氧化活性[J].中国实验方剂学杂志,2012,18(18):140-143.
[10]Tdjads A,Araújo B Q,Amdgl C,et al.Antioxidant properties and chemical composition of technical Cashew Nut Shell Liquid(tCNSL)[J].Food Chemistry,2011,126(3):1044-1048.
[11]张亚亭,李德海,包怡红,等.橡子壳色素抗氧化活性研究[J].北京林业大学学报,2017,39(4):94-100.
[12]Sarikurkcu C,Tepe B,Semiz D K,et al.Evaluation of metal concentration and antioxidant activity of three edible mushrooms from Mugla,Turkey[J].Food and Chemical Toxicology,2010,48(5):1230-1233.
[13]余琼瑶.脂溶性茶多酚对火麻仁油部分生物活性的影响[D].杭州:浙江大学,2012:18.
[14]林琳.紫甘薯红色素抗氧化活性的研究[J].粮食加工,2016,41(1):44-46.
[15]GB 5009.227-2016,食品安全国家标准食品中过氧化值的测定[S].
[16]蓝晶晶,王建中,王丰俊.核桃壳和核桃青皮黑色素抗氧化性质的研究[J].食品工业科技,2012,33(15):108-111.
[17]欧阳梦云,王燕,刘婷,等.白藜芦醇对食用油脂抗氧化稳定性的研究[J].食品科技,2016,41(2):205-210.
[18]周琼花,黎入荧,青增济,等.山楂色素的抗氧化活性研究[J].食品工业,2013,34(7):138-140.