蓝莓花青素的酰化及其抗氧化性评价

李路宁; 陈威; 赵立仪; 孙爱东

doi:10.13386/j.issn1002-0306.2014.06.072

蓝莓花青素的酰化及其抗氧化性评价

北京林业大学生物科学与技术学院

基金项目:

国家自然科学基金(31271981)；

详细信息

作者简介:
李路宁 (1989-) , 男, 硕士研究生, 研究方向:天然产物开发与利用。;

中图分类号: R282
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- 文章访问数: 171
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出版历程
- 收稿日期: 2013-06-19

Acylation reaction of blueberry anthocyanins with gallic acid and evaluation of its antioxidant activities

College of Biological Sciences and Biotechnology, Beijing Forestry University

摘要

摘要: 以三乙酰没食子酰氯作为酰基化剂,对蓝莓花青素提取物进行酰基化反应,制得酰基化蓝莓花青素产物没食子酸酰化花青素(GAA)。薄层色谱追踪反应进程、毛细管法测定熔点保证酰化剂合成纯度。对原花青素提取物、酰化中间产物和酰化花青素进行了红外光谱扫描,对比三者谱图,证实了酰基化实验的成功,并利用HPLC测定了酰化度。分别通过DPPH法、邻苯三酚自氧化法、卵磷脂脂质体法测定了酰化花色苷对于清除自由基、清除超氧阴离子和抑制脂质体过氧化的能力,酰化花色苷对于以上3实验的IC50分别为26.8、17.5、171.7μg/mL;相比较,原蓝莓花青素为39.8、27.0、219.7μg/mL;抗坏血酸为45.1、51.2、1084.8μg/mL。实验表明没食子酸酰化花青素方法切实可行,产物没食子酸酰化花青素的抗氧化性得到提升。
- 蓝莓 /
- 花青素 /
- 没食子酸 /
- 抗氧化
Abstract: Gallic acyl anthocyanin (GAA) was prepared by chemical acylation with blueberry anthocyanins and gallic acid, and triacetyl gallic acid chloride was synthetized as a relevant acylating agent. The reaction process was monitored by thin-layer chromatography, and purity of the product was determined by melting point measured with capillary tube method. The infrared spectra of GAA, triacetyl gallic acyl anthocyanins, and original anthocyanins were compared and the results proved synthesis successfully. Acylation degree was measured with HPLC. The antioxidant activity of GAA was tested through comparison with original blueberry anthocyanin extracts by using different techniques. The antiradical activity, reducing O2-· activity, and inhibition toward lipid peroxidation of GAA were measured by using 1, 1- diphenyl- 2- picrylhydrazyl, pyrogallot autoxidation, and lecithin liposome method, respectively. The IC50values of GAA for the aforementioned assays were 26.8, 17.5, 171.7μg/mL, respectively. The IC50values of the original anthocyanin extracts were39.8, 27.0, 219.7μg/mL, respectively. The IC50values of ascorbic acid were 45.1, 51.2, 1084.8μg/mL, respectively.Results showed that the acylation method could increase the antioxidant activity of original anthocyanin extracts.
- blueberry /
- anthocyanin /
- gallic acid /
- antioxidant

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