摘要
从海南蒲桃果实提取原花青素,研究了原花青素清除DPPH自由基的活性及温度、光照及pH对海南蒲桃原花青素清除DPPH自由基活性的影响。结果:海南蒲桃原花青素对DPPH自由基的半抑制剂量IC50为5.9077μg/mL。20～80℃处理8h原花青素DPPH自由的清除率与初始值差异不显著,90℃处理3h和100℃处理2hDPPH自由的清除率与1h间差异显著。120℃及130℃处理30min分别较初始的DPPH自由基清除率低5.68%和20.46%;pH1～9处理8d对原花青素自由基清除活性无显著降低,pH10处理2d及pH11～12处理1d原花青素DPPH自由基清除活性较初始值显著下降。光照度3418lx以下照射8d自由基清除率较初始值无显著差异,45～70klx太阳光处理8h自由基的清除率降低14.80%。
The procyanidins extracted from S.cumini fruit,was studied for its DPPH radical scavenging activity（DRSA） and the effects of temperature,light and pH on the DRSA stability.The results showed that IC50 of the procyanidins on DRSA was 5.9077 μg/mL.DPPH radical scavenging rate （DRSR） of the procyanidins wasn＇t reduced by being treated with 20～80 ℃ for 8 h,and but reduced significantly by being treated with 90 ℃ for 3 h and 100 ℃ for 2 h.The procyanidins of the DRSR was reduced 5.68% and 20.46% respectively when was treated under 120 ℃ and 130 ℃ for 30 min.DRSR wasn＇t reduced in pH 1～9 water solution for 8 d,and but dropped significantly in pH 10 for 2 d and pH 11～12 for 1 d.DRSR wasn＇t affected by 3418 lx irradiation for 8 d,and but dropped 14.80% by being irradiated with 45～70 klx sunlight for 8 h.
出处
《食品科技》
CAS
北大核心
2010年第3期204-208,共5页
Food Science and Technology
基金
广东省科技计划项目(2009B011300015)
