摘要
目的:比较不同因素对花青素总抗氧化能力的影响。方法:本文采用铁离子还原法测定了两种紫红薯花青素经光照、温度、防腐剂、金属离子和杀菌工艺处理后的总抗氧化能力的变化。结果:两个品种(紫A4和京薯6)花青素提取物的总抗氧化能力随光照和加热时间延长而下降,温度越高,下降速度越快。防腐剂苯甲酸钠对两种花青素提取物总抗氧化能力的影响不明显。四种金属离子(K+、Mg2+、Ca2+、Zn2+)和四种杀菌工艺(巴氏灭菌、煮沸灭菌、高温短时灭菌、高压蒸汽灭菌)对其总抗氧化能力有不同程度的影响。其中Zn2+显著降低其总抗氧化能力,其它金属离子使其总抗氧化能力稍有增加。高温短时灭菌的影响最小,高压蒸汽灭菌的影响最大。结论:花青素抗氧化能力的稳定性受到光照、温度、金属离子和杀菌工艺等因素的影响。
Objective：To study the effects of different factors on the stability of total antioxidant capacities （TAC） of anthocyanin from sweet potatoes. Method：The TACs of anthocyanin from two sweet potatoes （ZiA4 and Jinshu6） were analyzed by ferric reducing method before and after treatments of light, temperature, antiseptic, metal ions and sterilizing process. Results：The TACs of anthocyanin extracts from the two potatoes had the photosensitive and thermo-sensitive characteristics and decreased with the extension of illuminating and heating time. The higher the temperature, the more deeply TAC decreased. There were no significant effects of preservative sodium benzoate on the TAC stability of the two anthocyanin extracts, while there were different effects of four metal ions of K^＋, Mg^2＋, Ca^2＋ and Zn^2＋on the TAC stability. The TAC stability of these two anthocyanin extracts decreased dramatically by Zn^2＋ and increased slightly by other metal ions. There were different effects of four sterilizing processes of pasteurization, boiling sterilization, high temperature short time sterilization and autoclave sterilization on the TAC stability of these two anthocyanin extracts, in which the effect of high temperature short time treatment was the least, while that of the autoclave sterilization was the highest. Conclnsions：The TAC stability of these two anthoeyanin extracts were affected by light, temperature, metal ions and sterilizing processes.
出处
《现代生物医学进展》
CAS
2009年第7期1268-1271,共4页
Progress in Modern Biomedicine
基金
湖南省教育厅青年基金(07B035)资助课题
