摘要
对火棘果红色素进行提取和纯化,并进行抗氧化活性测定。采用70%乙醇(pH3,HCl)提取火棘果红色素,用pH示差法、福林-肖卡尔法及蒽酮比色法分别测定火棘果红色素粗提物(PFE)及经C18Sep-Pak柱纯化后的产物(PPFE)中花色苷、总酚和总糖含量;同时测定PPFE对·OH、O2-·、DPPH自由基的清除作用。结果表明:PFE中花色苷含量1.16mg/100g、总酚含量2.18mg/100g、总糖含量1095.34mg/100g;PPFE中花色苷含量20.61mg/100g、总酚含量48.62mg/100g,未检测出总糖含量。PPFE清除·OH、O2-·、DPPH自由基的IC50分别为1.43mg/mL、3.13mg/mL、3.43 g/mL。提示:C18Sep-Pak柱具有除糖及富集花色苷和总酚的作用,PPFE有较强的抗氧化作用。
Red pigments were extracted with 70% acidified ethanol （pH 3, HCl） and purified by C18 Sep-Pak column chromatography. The radical scavenging activity of the purified pigments was assessed against ·OH, O2 -· and DPPH radical. The contents of anthocyanins, total phenols and total sugar in the crude extract and the purified product were determined by pH differential method, Folin-Ciocalteau method and anthrone colorimetric method, respectively. Results showed that the contents of anthocyanin, total phenols and total sugar in the crude extract were 1.16, 2.18 mg/100 g and 1095.34 mg/100 g, respectively, while those in the purified product were 20.61, 48.62 mg/100 g and 0 mg/100 g, respectively. The IC50 values of the purified product against ·OH, O2 -· and DPPH radical were 1.43, 3.13 μg/mL and 3.43 μg/mL, respectively. These results indicate that the C18 Sep-Pak column chromatography could effectively remove sugar compounds and concentrate anthocyanins and total phenols in the crude extract. The purified red pigments had a relatively strong antioxidant capacity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第17期116-119,共4页
Food Science
关键词
火棘果
红色素
纯化
抗氧化
Pyracanthafortuneana
red pigment
purify
antioxidantactivity
