The stability and antioxidant activity of anthocyanins from blueberry.
The stability and antioxidant activity of anthocyanins from blueberry.
复制标题
蓝莓花青素的稳定性和抗氧化活性。
DOI：
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发表时间：
2010
期刊：
影响因子：
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通讯作者：
Zhi Min Li
中科院分区：
文献类型：
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作者：
Bochu Wang;Rui;Zhi Min Li
高丛蓝莓（Vaccinium corymbosum L.）在食品应用中作为天然色素和药用功能食品具有巨大的潜力。为了开发食品应用的潜力，研究了蓝莓中存在的花青素的稳定性和抗氧化活性。结果表明，蓝莓花色苷在低pH条件下具有较好的稳定性（5.0英镑），氯化钠（0.125-0.500 mol/L），蔗糖（0.584-2.336 mol/L）和防腐剂（苯甲酸钠，0.035-0.140 mol/L），但对碱性条件敏感（37.0）、高温（380 ℃）、光照（自然光）、氧化剂（H2 O2，0.5- 2.0%）和还原剂（Na 2SO 3，0.005-0.040 mol/L）。在25和50 mg/mL浓度下，蓝莓花色苷对H2 O2诱导的ECV-304细胞氧化损伤具有保护作用。这些结果表明，蓝莓花色苷可以被视为一种潜在的着色剂，一些酸性（pH£5.0）的食品，并可用作保健食品，以防止由氧化过程中产生的疾病。
Anthocyanins from highbush blueberry (Vaccinium corymbosum L.) have tremendous potential as natural colorants and functional food with pharmaceutical purposes in food applications. To exploit the potential for food applications, the stability and antioxidant activity of anthocyanins present in blueberries have been studied. The results indicate that anthocyanins from blueberry were stable against the low pH (£5.0), NaCl (0.125–0.500 mol/L), sucrose (0.584–2.336 mol/L) and preservative (sodium benzoate, 0.035–0.140 mol/L), but were sensitive to alkaline conditions (37.0), high temperature (380 °C), light (natural light), oxidizing agent (H2O2, 0.5–2.0 %) and reducing agent (Na2SO3, 0.005–0.040 mol/L). At concentrations of 25 and 50 mg/mL, anthocyanins from blueberry could protect ECV-304 cells against oxidative damage induced by H2O2. These results suggest that anthocyanins from blueberry can be regarded as a potential colorant for some acidic (pH£5.0) food products and could be used as health food to prevent diseases arising from oxidative processes.
影响因子：
2.2
作者：
DENIZOT, F;LANG, R
通讯作者：
LANG, R