食品科学2016，Vol.37Issue(13)：13-18,6.DOI:10.7506/spkx1002-6630-201613003
彩色马铃薯“剑川红”和“转心乌”花色苷的抗氧化分析
Antioxidant Activities of Anthocyanins from‘Jianchuanhong’ and‘Zhuanxinwu’ Pigmented Potatoes
摘要
Abstract
This study comparatively evaluated the antioxidant activities of individual and combined anthocyanins extracted from the tubers of the red-skinned and red-fleshed potato variety ‘Jianchuanhong’ and the blue-skinned and blue-lfeshed potato variety ‘Zhuanxinwu’, both of which are rich in anthocyanins as important natural antioxidants, with the aim of achieving better exploitation and utilization of these low-cost, easily available agricultural materials. The antioxidant activities were tested using four different in vitro models such as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sµlphonate) radical (ABTS+·), hydroxyl (·OH) and superoxide anion free radical (O2-·) scavenging assays with vitamin C (VC) as a control. The results showed that anthocyanins extracted from‘Jianchuanhong’ and‘Zhuanxinwu’ potatoes had strong antioxidant activity in a concentration dependent manner and revealed a significant free radical scavenging capacity 10.7–31.3 times higher than that of VC. For both pigmented potato varieties, the capacity for scavenging four kinds of free radical revealed the following order:ABTS+·>DPPH radical>O-2·>·OH. The antioxidant activity of anthocyanins from‘Zhuanxinwu’ potato was better than that of‘Jianchuanhong’ potato. Anthocyanins from both varieties, in combination, were not antagonistic but were synergistic in scavenging free radicals, and the synergistic effects against different free radicals were different.关键词
“剑川红”/“转心乌”/花色苷/抗氧化活性/自由基Key words
‘Jianchuanhong’/‘Zhuanxinwu’/anthocyanins/antioxidant activities/free radical分类
轻工业引用本文复制引用
肖继坪,杨晓艳,郭华春..彩色马铃薯“剑川红”和“转心乌”花色苷的抗氧化分析[J].食品科学,2016,37(13):13-18,6.基金项目
国家自然科学基金青年科学基金项目（31401439）；云南省教育厅科学研究基金项目（2013Y466）；国家马铃薯产业技术体系项目（CARS-10-P21）；云南省重大马铃薯种业专项 （）
