摘要
建立一种能够快速,准确的分析鉴别并比较具有抗氧化活性的花色苷的方法。以紫洋葱为研究对象,采用DPPH自由基柱前衍生化与HPLC-MS联用技术分析具有抗氧化活性的花色苷物质特征峰,然后采用液质联用技术对其进行结构鉴定。从紫洋葱中鉴定出6种花色苷,并对其构效关系进行了分析,各个花色苷组分均具有较强的抗氧化能力,但存在一定的区别,其中矢车菊-3,5-二葡萄糖苷的抗氧化能力最强,矢车菊-3-葡萄糖苷,矢车菊-3-丙二酸酰葡萄糖苷和芍药-3-丙二酸酰葡萄糖苷的抗氧化能力次之,而矢车菊-3,5-丙二酸酰二葡萄糖苷和芍药-3,5-丙二酸酰二葡萄糖苷的较弱。该方法的建立,有助于实现花色苷类物质抗氧化活性的快速比较和鉴定,为揭示其构效关系提供理论和技术支持。
To established a new method, which could analyze, identify and compare the antioxidant activity quickly and accurately. Red onion was employed as experimental material, combination of pre-column derivatization reaction with DPPH （1, 1-diphenyl-2-picrylhydrazyl） free radical and HPLC-MS was used to analyze the characteristic peaks of anthocyanins in red onion with antioxidant activity, then, structure identification was done by HPLC-MS. six anthocyanins compounds was identified in red onion and the relationship between strucatre and antioxidant activity was expanded. Results showed these compounds had high antioxidant activity, however, difference in activity was occurred that cyan-3,5-diglucoside had the highest antioxidant activity, followed by cyanidin-3-O-glucoside, cyanidin-3- malonyl-glucoside and peonidin 3-malonyl-glycoside, and cyanidin-3,5-malonyl-diglucoside and peonidin-3,5-malonyl- diglucoside was the lowest. Establishment of the method would help to identify anthocyanins compounds quickly, which provided theory and technical support for anthocyanins compounds to investigate their natural structure in food and flowers, and expand their structure-activity relationship.
出处
《食品工业》
CAS
北大核心
2013年第2期21-25,共5页
The Food Industry
基金
山东省仪器升级改造项目(2011SJGZ30)
浙江省公益性项目(分析测试)(2011C37067)
关键词
抗氧化活性
花色苷
柱前衍生化反应
液质联用
紫洋葱
构效关系
antioxidant activity
anthocyanins
pre-column derivatization reaction
red onion
structure-activityrelationship
