| 刘沙.小麦肽协同有机酸对花生红衣原花青素抗氧化稳定性的影响[J].中国油脂,2020,45(9):12~16.[LIU Sha.Effect of wheat peptide synergistic with organic acid on antioxidant stability of proanthocyanidins from peanut red skin[J].China Oils and Fats,2020,45(9):12~16.] |
| 小麦肽协同有机酸对花生红衣原花青素抗氧化稳定性的影响 |
| Effect of wheat peptide synergistic with organic acid on antioxidant stability of proanthocyanidins from peanut red skin |
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| DOI： |
| 中文关键词: 原花青素 小麦肽 有机酸 抗氧化 |
| 英文关键词:proanthocyanidins wheat peptide organic acid antioxidation |
| 基金项目:国家自然科学基金地区项目(31960458) |
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| 摘要点击次数: 1103 |
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| 中文摘要: |
| 将花生红衣原花青素与小麦肽复配（质量比30∶ 1），分别采用不同有机酸（柠檬酸、苹果酸、醋酸、乳酸）调节溶液pH为 5.0，经不同热处理后，以ABTS自由基、DPPH自由基以及超氧阴离子自由基清除率为指标，研究小麦肽协同有机酸对原花青素抗氧化稳定性的影响。结果表明：在清除ABTS自由基方面，经90 ℃加热后小麦肽与苹果酸的协同具有良好的稳定效果，经121 ℃加热后小麦肽与苹果酸、醋酸的协同都具有良好的稳定效果；在清除DPPH自由基方面，经90 ℃加热后小麦肽与柠檬酸的协同具有良好的稳定效果；在清除超氧阴离子自由基方面，小麦肽与柠檬酸协同在未加热与121 ℃加热后时具有良好稳定效果，小麦肽与醋酸协同在未加热与90 ℃加热后具有良好的协同效果。可见，小麦肽协同有机酸可以在一定程度上稳定花生红衣原花青素的抗氧化性，稳定效果因有机酸、样品体系的热处理及清除自由基种类的不同而有所不同。 |
| 英文摘要: |
| Combining proanthocyanidins from peanut red skin with wheat peptide (mass ratio 30∶ 1), adding organic acid (citric acid, malic acid, acetic acid, lactic acid) to adjust the pH of the solution to 5.0, after different heat treatments, ABTS free radical, DPPH free radical and superoxide anion radical scavenging rates were used as indicators to explore the effect of wheat peptide synergistic with organic acid on the antioxidant stability of proanthocyanidins. The results showed that in the aspect of scavenging ABTS free radical, the synergistic effect of wheat peptide and malic acid was good after 90 ℃ heating, and the synergistic effect of wheat peptide and malic acid or acetic acid was good after 121 ℃ heating. In the aspect of scavenging DPPH free radical, the synergistic effect of wheat peptide and citric acid was good after 90 ℃ heating. In the aspect of scavenging superoxide anion radical, the synergistic effect of wheat peptide and citric acid was good with no heating and after 121 ℃ heating; the synergistic effect of wheat peptide and acetic acid was good with no heating and after 90 ℃ heating. So wheat peptide synergistic with organic acid could stabilize the antioxidant properties of proanthocyanidins from peanut red skin to a certain extent, and the stabilizing effect varied depending on the organic acid, the heat treatment of the sample system, and the type of free radical scavenged. |
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