2024年6月19日 星期三
黑莓品种‘Boysen’果实水提物和色素对DPPH•的反应动力学特性及清除能力研究
Study on reaction kinetic property and scavenging ability of aqueous extracts and pigment from blackberry (Rubus spp.) cultivar ‘ Boysen’fruit to DPPH•
2011年 第20卷 第1期 页码[10-16]    下载全文[0.8MB]  
摘要

以VC和BHT 为对照,运用反应动力学研究方法对黑莓(Rubus spp.)品种‘Boysen’果实的水提物和色素与1,1-二苯基-2-苦基肼自由基(DPPH·)的反应动力学特性和清除能力进行了研究。结果表明:VC、BHT、黑莓果实水提物和色素与DPPH·反应完全所需的时间差异较大,其中,0. 05 ~ 0. 26 g·L-1 VC 仅为1 min,0. 51 ~ 4. 04 g·L-1BHT 超过120 min,10. 00 ~ 100. 00 g·L-1 水提物为28 ~ 100 min, 0. 03 ~ 0. 21 g·L-1 色素为10 ~ 100 min; VC 与DPPH·的反应在瞬间完成,BHT 与DPPH·的反应可分为2 个阶段,而水提物或色素与DPPH·的反应均可分为3 个阶段,各阶段的反应速率常数(k)值均随反应时间而减小;随VC、BHT、水提物和色素质量浓度的提高,与DPPH·的反应速率均逐渐增加,整体反应时间缩短;总体上,水提物和色素与DPPH·的反应速率比VC 低,但明显高于BHT, k值由大至小依次为VC、色素、水提物、BHT。黑莓果实水提物清除DPPH·的半数有效浓度(EC50 )为20. 0 g·L-1 ,高于BHT 和VC;总抗氧化能力值(TCA)和清除自由基能力(AE)分别为2. 89 μmol 和4. 99×10-4 ,均低于BHT 和VC,说明黑莓果实水提物的抗氧化特性比BHT 和VC弱。黑莓果实色素的EC50 为7. 16×10-2 g·L-1 ,低于BHT 和VC;TCA 为809 μmol,高于BHT 和VC;AE 为1. 40×10-1 ,低于VC但明显高于BHT,说明黑莓果实色素的抗氧化特性比BHT 强。研究结果显示:黑莓果实色素是一种优良的天然抗氧化剂,值得进一步开发应用。

Abstract

Taking VC and BHT as controls, reaction kinetic property and scavenging ability of aqueous extracts and pigment from blackberry ( Rubus spp.) cultivar ‘ Boysen’fruit to 1, 1-diphenyl-2- piciylhydrazyl free radical (DPPH·) were researched by reaction kinetic method. The results show that complete reaction time of VC, BHT, aqueous extracts and pigment to DPPH· has a great difference, in which, that of 0. 05-0. 26 g·L-1 VC is only 1 min, that of 0. 51-4. 04 g·L-1 BHT is over 120 min, that of 10. 00-100. 00 g·L-1 aqueous extracts and 0. 03-0. 21 g·L-1 pigment is 28-100 and 10-100min, respectively. The reaction of VC to DPPH· completes instantaneously, that of BHT to DPPH· is divided into two stages, that of aqueous extracts or pigment to DPPH· is divided into three stages, and the reaction rate constant (k) at different stages decreases with prolonging of reaction time. As enhancing of VC, BHT, aqueous extracts and pigment concentrations, reaction rate of them to DPPH· increases gradually and whole reaction time becomes short. Generally, reaction rate of aqueous extracts and pigment to DPPH· is lower than that of VC, but obviously higher than that of BHT. And the order of k value from big to small is VC, pigment, aqueous extracts, BHT. Half effective concentration (EC50 ) of aqueous extracts scavenging DPPH· with a value of 20. 0 g·L-1 is higher than those of BHT and VC, and total antioxidative capacity (TCA) and antiradical efficiency (AE) are 2. 89 μmol and 4. 99×10-4, respectively, and lower than those of BHT and VC, which indicates that antioxidant property of aqueous extracts is weaker than those of BHT and VC. EC50 of pigment with a value of 7. 16×10-2 g·L-1 is lower than those of BHT and VC, its TCA with a value of 809 μmol is higher than those of BHT and VC, its AE with a value of 1. 40×10-1 is lower than that of VC but obviously higher than that of BHT, which indicates that antioxidant property of pigment is stronger than that of BHT. It is concluded that the pigment from blackberry (Rubus spp.) cultivar ‘Boysen’ fruit is an excellent natural antioxidant and further worthy to be developed and applied.

关键词黑莓果实; 水提物; 色素; DPPH•; 反应动力学; 抗氧化性
Key wordsblackberry (Rubus spp.) fruit; aqueous extracts; pigment; DPPH•; reaction kinetics; antioxidation
作者赵慧芳, 方亮, 吴文龙, 李维林
所在单位江苏省•中国科学院植物研究所(南京中山植物园), 江苏南京210014
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基金项目江苏省农业高科技项目(BG2007311); 江苏省科技基础设施建设计划项目(BM2009041)