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蓝靛果高聚原花青素的降解条件优化及其抗氧化活性
张馨笛1，2，王崑仑1，2，朱玲1，2，韩亚希1，2，陈晴1，2，沙迪昕1，2，樊晶1，2，周野1，2，李波1，2，管立军1，2*
(1.黑龙江省农业科学院食品加工研究所，黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室，黑龙江哈尔滨 150086)
Degradation Process Optimization and Antioxidant Activity Evaluation of High-Polymeric Proanthocyanidins from Lonicera caerulea
ZHANG Xindi1，2，WANG Kunlun1，2，ZHU Ling1，2，HAN Yaxi1，2，CHEN Qing1，2，SHA Dixin1，2，FAN Jing1，2，ZHOU Ye1，2，LI Bo1，2，GUAN Lijun1，2*
(1.Food Processing Institute，Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang，China；2.Key Laboratory of Food Processing of Heilongjiang Province，Harbin 150086，Heilongjiang，China)
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投稿时间：2024-09-26
中文摘要: 该试验首先采用高效液相色谱（high performance liquid chromatography，HPLC）确定蓝靛果原花青素的单体构成，再采用亚硫酸降解蓝靛果高聚原花青素，利用单因素试验考察亚硫酸浓度、反应时间、超声功率和液料比对原花青素平均聚合度的影响。在此基础上，通过Box-Behnken响应面试验优化降解条件，最后对降解前后原花青素的抗氧化活性进行比较。结果表明：从蓝靛果中提取的原花青素主要以儿茶素为单体聚合而成，平均聚合度为7.17±0.18。最佳降解工艺条件为亚硫酸浓度1.0 mol/L、超声功率290 W、液料比3∶1（mL/mg）、反应时间30 min，降解后平均聚合度为1.47±0.03。降解后的原花青素抗氧化活性明显提高，对DPPH自由基和ABTS+自由基的半抑制质量浓度（half maximal inhibitory concentration，IC50）值分别为462.26 μg/mL和273.51 μg/mL，相较于降解前的原花青素分别提高6.99倍和6.58倍。
Abstract:The monomer composition of proanthocyanidins from Lonicera caerulea fruits was determined by high performance liquid chromatography. Sulphurous acid was employed to degrade the high-polymeric proanthocyanidins.Single-factor experiments were conducted to analyze the effects of sulphurous acid concentration，reaction time，ultrasonic power，and liquid-solid ratio on the average polymerization degree of proanthocyanidins.On the basis of the obtained results，the degradation conditions were optimized by Box-Behnken response surface experiment，and the antioxidant activities of proanthocyanidins before and after degradation were compared.The results revealed that the proanthocyanidins extracted from L.caerulea fruits were primarily polymerized by monomeric catechins，with a polymerization degree of 7.17±0.18. The optimal degradation conditions were determined as follows：sulphurous acid concentration of 1.0 mol/L，ultrasonic power of 290 W，and liquidsolid ratio of 3∶1（mL/mg）. The average polymerization degree after degradation was 1.47±0.03. The antioxidant activity of the degraded proanthocyanidins significantly increased. The degraded proanthocyanidins showed the half maximal inhibitory concentration（IC50）values of 462.26 μg/mL and 273.51 μg/mL in scavenging DPPH and ABTS+ free radicals，respectively，which increased by 6.99 folds and 6.58 folds compared with those of the proanthocyanidins before degradation.
文章编号：202604012 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2022YFD1600505-6）；黑龙江省农业科技创新跨越工程重点公关项目（CX23GG16-04）
| 作者 | 单位 |
| 张馨笛 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 王崑仑 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 朱玲 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 韩亚希 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 陈晴 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 沙迪昕 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 樊晶 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 周野 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 李波 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| 管立军 | 1.黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨 150086；2.黑龙江省食品加工重点实验室,黑龙江哈尔滨 150086 |
| Author Name | Affiliation |
| ZHANG Xindi | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| WANG Kunlun | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| ZHU Ling | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| HAN Yaxi | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| CHEN Qing | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| SHA Dixin | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| FAN Jing | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| ZHOU Ye | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| LI Bo | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
| GUAN Lijun | 1.Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,Heilongjiang,China；2.Key Laboratory of Food Processing of Heilongjiang Province,Harbin 150086,Heilongjiang,China |
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