绿变大蒜蓝色素的制备及理化活性.pdf

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1、第30卷第9期农业工程学报Vb1．30No．92014芷5月TransactionsoftheChineseSocietyofAgriculturalEngineeringMay2012287Preparation0fbluepigmentextractfrompickledgarlicand●·l●--l-itsDllys

2、o-cIIemicalDr0DertiesZhaoXiaodan，一，LiXing(1．Beo'ingEngineeringandTechnologyResearchCenterofFoodAdditives,Beo'ingTechnologyandB

3、usinessUniversityTBL0，Beijing100048，China；2．CollegeofForestry,NortheastForestUniversity,Harbin150040，China)Abstract：Thegreeningcompoundsingarlicareofgreatimportancetobothindustryandacademicresearch．Inthisstudy,thebluepigmentextractingreeninggarlichasbeenpreparedanditsphysio—chemicalpropert

4、iesandscavengingactivitiestowardsDPPHradicals．superoxideanionradicalsandhydroxylradicalshavebeeninvestigated．ThebluepigmentsinLabagarlicwoeextractedandseparatedbychromatographywithAmberliteCG一50andSephadexLH一20．andthebluepigmentextract(BPE)wasobtained．ColorvalueofBPEwaselevatedto76．7compar

5、edto10．7也atoftherawextractwithoutanypurification．BPEwasstableinacidicconditions．butsensitivetoillumination．Low．temperatureheating(1owerthan60℃1hadlittleeffectonthestabilityofBPE．MetalionssuchasCu，Zn，A1”，Fehadlialeeffectonthepigmentstability,butFe”causedobviouscolorlOSS．TheBPEdisplayedconce

6、ntration．dependentinhibitionOf1，1一diphenyl一2一picrylhydrazyl(DPPH)radicalsandalsoexhibitedscavengingactivitiesagainsthydroxylandsuperoxideanionradicalsbyelectronspinresonanceessay．BPEcanscavengeDPPHby96．4％at2mg／mL．whilethescavengingrateofascorbicacidwas97．1％．Forhydroxylandsuperoxideanionrad

7、icals．thescavengingabilityofBPEat10mg／mLwas96．8％and87．6％．1owerthanascorbicacid．Thebluepigmentsingreeninggarlicwerestableinacidicconditionorbylow．temperatureheating；italsoshowedgreatpotentialsinpossessingantioxidantactivities．Keywords：extraction；stability；chemicalproperties；physicalproperti

8、es；bluepigment；pickledgarlic；antioxidantdoi：l0．3969／j．issn．1002—6819．2014．09．036CLCnumber：T$201．1Documentcode：AArticleID：1002—6819(2014)一09—0287—06ZhaoXiaodan，LiXing．Preparationofbluepigmentextractfrompickledgarlicanditsphysio—chemicalproperties[J]．Transaction