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玫瑰茄花青素纯化、鉴定及抗氧化活性评价

田美玲 陈沁雯 刘斌雄 李长城 方婷

现代食品科技2024,Vol.40Issue(7):155-165,11.
现代食品科技2024,Vol.40Issue(7):155-165,11.DOI:10.13982/j.mfst.1673-9078.2024.7.0805

玫瑰茄花青素纯化、鉴定及抗氧化活性评价

Purification,Identification,and Antioxidant Activity of Anthocyanins from Roselle

田美玲 1陈沁雯 1刘斌雄 1李长城 1方婷1

作者信息

  • 1. 福建农林大学食品科学学院,国家蔬菜加工技术研发分中心,福建福州 350002
  • 折叠

摘要

Abstract

Roselle was used as a raw material for extracting anthocyanins.The anthocyanins were purified using Amberlite XAD-7 macroporous resin.Purified roselle anthocyanins(PRA)were identified using Fourier-transform infrared spectroscopy and ultrahigh-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.The antioxidant activity of PRA in vitro and in HepG2 cells was evaluated.The results showed that the anthocyanin content in PRA increased by 6.35-fold,reaching 175.27 mg/g.PRA contained five anthocyanins,of which delphinidin-3-sambubioside was the most abundant,accounting for 57.35%(m/m)of the total anthocyanins.PRA exhibited high antioxidant activity in vitro.The DPPH scavenging rate reached 90%when the PRA concentration was 0.23 mg/mL,and the hydroxyl radical scavenging rate was 97.85%at a PAR concentration of 2.0 mg/mL.Additionally,PRA showed high intracellular antioxidant activity in HepG2 cells.Treatment with 200 µg/mL PRA significantly reduced the H2O2-induced HepG2 intracellular reactive oxygen species level and nitric oxide content from 117.47%(taking the 2′,7′-dichlorofluorescein fluorescence intensity of the control group as 100%)and 53.18 nmol/mL to 102.09%and 45.79 nmol/mL,respectively.PRA treatment significantly increased the superoxide dismutase and catalase activities from 18.19 and 10.10 U/mg prot to 35.05 and 19.38 U/mg prot,respectively.The main component of PRA anthocyanins was delphinidin-3-sambubioside,which exhibited strong antioxidant activity in vitro and anti-oxidative stress response effects in vivo.These results provide a theoretical basis for the high-value development and the potential health benefits of roselle anthocyanins.

关键词

玫瑰茄/花青素/结构鉴定/抗氧化

Key words

roselle/anthocyanin/structural identification/antioxidation

引用本文复制引用

田美玲,陈沁雯,刘斌雄,李长城,方婷..玫瑰茄花青素纯化、鉴定及抗氧化活性评价[J].现代食品科技,2024,40(7):155-165,11.

基金项目

福建省中青年教师教育科研项目(JAT220065) (JAT220065)

福建省高校产学合作项目(2021N5011) (2021N5011)

现代食品科技

OA北大核心CSTPCD

1673-9078

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