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67.46μg/mL,蓝莓叶粗总黄酮的IC50为121.65μg/mL。结论:蓝莓叶总黄酮是较好的天然抗氧化剂。
Blueberry leaves were extracted with 80% ethanol aqueous solution to prepare total flavonoids and the extract was analyzed qualitatively by means of color development reaction and UV-visible absorption spectroscopy. Meanwhile, its protecting effects against the lipid oxidation in lard and soybean lecithin liposomes prepared in our laboratory were investigated. The major 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. Synergistic protecting effects between ascorbic acid or citric acid and the extract were observed against the lipid oxidation in lard. In addition, the extract also presented an obvious protecting effect against the lipid peroxidation in soybean lecithin liposomes, which was higher than that of ascorbic acid. The IC50 values of the crude extract from blueberry leaves and its refined counterpart for the protection against lipid peroxidation were 67.46μg/mL and 121.65 μg/mL, respectively. Total flavonoids derived from blueberry leaves are a potential natural antioxidant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期96-99,共4页
Food Science
基金
渤海大学博士启动基金资助项目(KYC-BSQD2008015)
辽宁省教育厅重点实验室项目(LS2010003)
关键词
蓝莓叶黄酮
定性分析
抗氧化
猪油
脂质体
flavonoids from blueberry leaves
qualitative analysis
antioxidation
lard
liposome
