糖渍处理对玫瑰花醇提物自由基清除活性的影响

Effects of Sugaring Process on the Free Radical Scavenging Activity of Rose Extract

中文关键词: 糖渍处理  玫瑰花  自由基  抗氧化  花色苷

英文关键词: sugaring process  rose  free radical  antioxidant  anthocyanins

中文摘要:

      目的 研究糖渍处理对玫瑰花提取物自由基清除活性的影响，以期为糖渍技术在玫瑰花加工及贮藏领域的应用与发展提供理论指导。方法 通过福林酚比色法和三氯化铝比色法分别测定玫瑰花提取物中的总酚和总黄酮含量；以葡萄糖和蔗糖为糖渍剂，对玫瑰花提取物进行糖渍；分别以ABTS和DPPH自由基为测试对象，分析糖渍处理过程中玫瑰花提取物自由基清除能力的变化；通过高相液相色谱-质谱联用（HPLC-MS）技术，初步分析糖渍处理前后玫瑰花提取物中花色苷类物质种类和含量的变化。结果 玫瑰花提取物具有较高的以没食子酸计的总酚含量（(379±1.8)mg/g）和以芦丁计的总黄酮含量（(153±7.2)mg/g）；糖渍处理能显著提高玫瑰花提取物的自由基清除活性；经HPLC-MS分析发现，糖渍处理对玫瑰花提取物中花色苷的种类和含量有明显的影响。结论 糖渍处理能够通过改变玫瑰花提取物中花色苷的种类和含量进而影响其自由基清除活性。

英文摘要:

      The work aims to investigate the effect of sugaring process on the free radical scavenging activity of rose extract, in order to provide a theoretical guidance for the application and development of sugaring technology in the pro-cedures of processing and storage of rose. Folin-Ciocalteu colorimetry and aluminum trichloride colorimetry were used to determine the total phenols and total flavonoids contents in rose extract, respectively. With the sugaring by glucose and sucrose, ABTS and DPPH free radicals were used as the test objects to analyze the effects of sugaring process on the change in the free radical scavenging ability of rose extract. HPLC-MS was further used for the primary analysis on the change in the types and contents of anthocyanins in rose extract before and after sugaring process. The results showed that the rose extract had high contents of total phenols ((379±1.8)mg/g) and total flavonoids ((153±7.2)mg/g). The sugaring process could remarkably enhance the free radical scavenging activity of rose extract. Through the analysis of HPLC-MS, the sugaring process had significant impacts on the types and contents of anthocyanins in rose extract. Sugaring process will influence the free radical scavenging ability of rose extract by changing the types and contents of anthocyanins in rose extract.