抗氧化活性和来自Aronia melanocarpa的安托西亚尼-多糖化合物的结构特征
Jie Wang1, Jingyi Wang1, Jiahui Hao1
1College of Life Science, Northeast Forestry University, 26 Hexing Road, Xiangfang District, Harbin 150040, China.
International journal of molecular sciences
|January 8, 2025
概括
结合来自Aronia melanocarpa果渣中的多糖化合物的安托西亚宁,可显著增强抗氧化活性和稳定性. 这些氨酸-多糖化合物复合体表现出改善的特性,为新的食品成分提供了潜在的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 聚合物科学 聚合物科学
背景情况:
- 氨酸和多糖是影响质地和营养的关键食品成分.
- 改善安东的抗氧化特性,稳定性和生物可用性对于食品应用至关重要.
研究的目的:
- 准备和表征来自Aronia melanocarpa的氨酸-多糖化合物复合物.
- 为了评估复合比对抗氧化能力和安氨酸的稳定性的影响.
主要方法:
- 用各种比例 (1:0.5到1:3.0) 制备安托西亚宁-多糖化合物复合物.
- 使用UV-Vis光谱,红外光谱和扫描电子显微镜进行表征.
- 通过IC50测量确定抗氧化剂活性.
主要成果:
- 与多糖化合物的化合物显著增强了安东素的抗氧化活性.
- 1:0.5, 1:1.0, 1:1.5 和 1:2.5 的复合体呈现出明显的光谱和形态特征.
- 观察到的证据表明,酸和多糖类之间存在结,从而改变了紫外线吸收和形态.
结论:
- 安索亚宁-多糖化合物复合增强了抗氧化特性和稳定性.
- 这项研究为设计含有更高抗生素含量的食品和开发新的食品成分提供了理论基础.
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