缓冲体系pH值对黑豆皮花青素含量及抗氧化活性测定影响的研究

张春雨; 谢岩黎; 杨玉辉

doi:10.16433/j.1673-2383.2020.06.006

1. 河南工业大学谷物资源转化与利用省级重点实验室, 河南郑州 450001;

2. 河南工业大学粮油食品学院, 河南郑州 450001

基金项目:

国家自然科学基金资助项目“pH协同热处理对黑豆花青素结构及抗氧化活性影响的分子机制研究”(31972003)

河南工业大学谷物资源转化与利用省级重点实验室资助项目“花青素与麦醇溶蛋白相互作用及络合物性质的研究”(PL2017009)

详细信息

作者简介:
张春雨(1995—)，女，河南新乡人，硕士研究生，研究方向为食品营养与安全

通讯作者:
谢岩黎，教授，博导，E-mail：ylxie@haut.edu.cn

中图分类号: TS201.2

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Study on the effect of buffer system pH on the content and antioxidant activity of anthocyanin in black soybean seed coat

1. Provincal Key Laboratory for Transformation and Utilization for Cereal Resources, Henan University of Technology, Zhengzhou 450001, China;

2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

摘要: 探讨了pH示差法在测定花青素液体时的局限性以及自由基种类对黑豆皮花青素抗氧化活性评价的影响。结果表明：缓冲体系pH值显著影响着pH示差法测定黑豆皮花青素的含量(P< 0.05)，pH 2.0～6.0范围内花青素的含量在热处理前后保持了相对稳定，但是pH 7.0～8.0范围内在加热后花青素含量急剧下降，花青素结构的转变以及较高pH值下的降解是导致变化趋势不一致的原因；缓冲体系pH值显著影响黑豆皮花青素对ABTS和DPPH自由基清除率的测定结果(P< 0.05)，弱酸环境(pH 4.0～6.0)下黑豆皮花青素的自由基清除率显著高于强酸及碱性环境(P< 0.05)，且自由基种类显著影响花青素在不同pH值环境下的抗氧化活性趋势(P< 0.05)。缓冲体系pH值和自由基种类显著影响花青素含量及抗氧化活性的测定，可能与DPPH是氮自由基而ABTS属于氮阳离子自由基有关，而缓冲体系含有的盐类则可能通过在测定介质环境的溶解度影响吸光度的测定。

关键词:

花青素 /
抗氧化活性 /
缓冲液

Abstract: This study investigated the limitations of pH differential method in the determination of anthocyanin liquid and the influence of free radical types on the evaluation of black soybean seed coat anthocyanin antioxidant activity. The results showed that pH of the buffer system significantly affected the anthocyanin content determined by the pH differential method (P< 0.05). In the range of pH 2.0-6.0, the anthocyanin content remained relatively stable before and after heat treatment, but in the range of pH 7.0-8.0, the content decreased sharply after heating. The inconsistent change trend might be caused by the structure transformation and degradation of anthocyanin at the higher pH. The pH significantly affected the scavenging rate of anthocyanins to ABTS and DPPH free radicals (P< 0.05), and the scavenging rate of anthocyanins under weak acid environment (pH 4.0-6.0) was significantly higher than that of strong acids and alkaline environments (P< 0.05). Moreover, the types of free radicals significantly affected the antioxidant activity trend of anthocyanin under different pH environments (P< 0.05). The pH of the buffer system and the types of free radicals significantly affected the determination of anthocyanin content and antioxidant activity, which may be related to the fact that DPPH is a nitrogen radical and ABTS is a nitrogen cation radical, while the salts may affect the absorbance determination by their solubilities.

Keywords:

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