Study on stability and total antioxidant capacity of polyphenols from Lonicera Caerulea L.
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摘要: 对采自长白山的蓝靛果忍冬冻果经提取、纯化,并制成蓝靛果多酚冻干粉,研究p H、光照、温度、氧化剂H2O2、还原剂Na2SO3、防腐剂苯甲酸钠和葡萄糖、蔗糖、D-果糖对蓝靛果多酚冻干粉稳定性的影响,并通过总抗氧化能力（Total Antioxidant Capacity,T-AOC）测试,进一步分析了蓝靛果多酚冻干粉在不同条件下的抗氧化活性。结果表明:蓝靛果多酚在p H为2和3、低温避光条件下保存效果较好,蓝靛果多酚耐还原能力比耐氧化能力强,防腐剂苯甲酸钠对蓝靛果多酚稳定性无显著影响（p>0.05）,糖的加入有助于多酚保存率的提高,使其稳定性增强;通过总抗氧化能力（T-AOC）测试发现,在p H为2、3时,蓝靛果多酚的总抗氧化能力明显高于其他受试p H范围（p<0.05）,温度、光照对蓝靛果多酚抗氧化活性的影响存在显著性差异（p<0.05）,添加氧化剂H2O2会降低多酚的抗氧化活性,添加不同质量浓度的糖类对蓝靛果多酚抗氧化活性的影响显著（p<0.05）。Abstract: In this study, the polyphenols from Lonicera Caerulea L was obtained through the extraction, purification and vacuum freeze drying, and the effect of p H, light, temperature, H2O2, Na2SO3, sodium benzoate and glucose, sucrose, D fructose on the stability of polyphenols were investigated.Through determining the total antioxidant capacity ( T-AOC) , the antioxidant activity of polyphenols from Lonicera Caerulea L. in different conditions was analyzed. The results showed that the polyphenols from Lonicera Caerulea L. had better preservation when the p H was 2 and 3, at low temperature and in dark, the resistance to reduction of polyphenols was stronger than ability of resistance to oxidation, sodium benzoate had no obvious impact on the stability of polyphenols from Lonicera Caerulea L. ( p > 0.05) , carbohydrate increased the stability of polyphenols. In addition, through determination of the total antioxidant capacity, it was found that the total antioxidant capacity of polyphenols was obviously higher than that of other subjects p H range when the p H was 2 and 3 ( p < 0.05) , the temperature and light had obvious impact on the antioxidant activity of polyphenols from Lonicera Caerulea L. ( p < 0.05) , H2O2 reduced the antioxidant activity of polyphenols, the carbohydrate at different concentrations had obvious effects on the antioxidant activity of polyphenols ( p < 0.05) .
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Keywords:
- Lonicera Caerulea L /
- polyphenols /
- stability /
- total antioxidant capacity
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