摘要
Abstract
[Objective] To study stabilization and antioxidant activity of proanthocyanidins from purple sweet potato. [Method] Effects of sunlight, temperature, pH, additive, metal ion on proanthocyanidins stabilization were studied, as well as oxidative stability of different concentration purple sweet potato proanthocyanidins to ( · OH) and (O2-·). [Result]The results showed that proanthocyandins from purple sweet potato would reduce quickly when it was directly exposed to light. It was stable when it was in low pH value and the environmental temperature was not higher than 70℃; Adding citric acid, Vc and NaHSO3 could enhance the stability, while sodium benzoate had not effect on it. The stabilization of proanthocyandins was destroyed when Sn2+ , Fe3+ , Cu2+, Zn2+ , Na+ , Al3+ was added to its medium, whereas K+, Ca2+, Pb2+ , Mg 2+ had no obvious effect on its stabilization. The result in the test about antioxidant activity indicated that proanthocyandins from purple sweet potato have remarkable scavenging activity to ·OH and O2· . When the concentration of proanthocyandins is 25 μg/ml, the clearance rate of · OH and O2+· are 62.5% and 83.5% respectively. [Conclusion] The study will provide theoretical basis for further development and comprehensive utilization of proanthocyanidins from purple sweet potato.
关键词
紫色甘薯/原花青素/稳定性/抗氧化性Key words
Purple sweet potato/ Proanthocyandins/ Stabilization/ Antioxidant activity分类
农业科技
