食品科学2016，Vol.37Issue(19)：82-87,6.DOI:10.7506/spkx1002-6630-201619014
‘蓓蕾’蓝靛果中花色苷组成鉴定及抗氧化能力比较分析
Identification and Comparative Analysis of Antioxidant Ability of Anthocyanins inLonicera caerulea Berry Extracts
摘要
Abstract
The identification of anthocyanins composition and antioxidant activity ofLonicera caerulea berry extracts was investigated in this study. ‘Beilei’L. caerulea berries were ultrasonically extracted with 60% ethanol containing 0.1% HCl for 90 min. D101 macroporous resin was used to purify the obtained extracts. After that, freeze drying was conducted to obtain powder. The contents of total anthocyanins and polyphenols were determined using pH differential and Folin-reagent method as (353.35 ± 0.79) mg/g and (474.01 ± 2.12) mg/g, respectively. High performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used for the identification of anthocyanin composition. A total of 11 individual anthocyanins were found with cyanidin-3-glucoside (90.679%) being the major anthocyanin. Additionally, total antioxidant capacity (T-AOC) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS+·), 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities ofL. caerulea berry extracts, cyanidin-3-glucoside and VC were comparatively analyzed, and the results revealed a decreasing order of cyanidin-3-glucoside >L. caerulea berry extract > VC.关键词
蓓蕾蓝靛果/花色苷/高效液相色谱-质谱联用/抗氧化能力Key words
Lonicera caeruleaberry/anthocyanins/high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)/antioxidant activity分类
轻工纺织引用本文复制引用
安小琦,王月华,孟宪军..‘蓓蕾’蓝靛果中花色苷组成鉴定及抗氧化能力比较分析[J].食品科学,2016,37(19):82-87,6.基金项目
公益性行业（农业）科研专项（201303073-04）；辽宁省科技攻关项目（2011205001）；辽宁省农业科技（北方果蔬贮藏与加工）创新团队项目 （）
