黑米中黄酮类化合物的稳定性分析

摘要

Using Wuchang grown black rice as raw material, the stability of flavonoid from grown black rice by ultrasonic-assisted extraction was studied. The effects of temperature, pH, light, oxidant, reductant and metal ions on the stability of flavonoid were tested. The results showed that flavonoids content was essentially the same under the temperature at 20 ℃ to 60 ℃; the long time illumination had large influence on the stability of flavonoids. The flavonoids were stable in slightly acidic conditions;and had oxidation resistance to the oxidant H2O2, while the reducing agent Na2SO3 had a strong instability on it. The metal ions K+and Na+had no obvious effect on the stability of grown black rice flavonoids. While Al3+, Ca2+, Mg2+, Fe3+had larger effect.%以黑龙江五常黑米为原料,研究利用超声波辅助水浴浸提黑米中黄酮类化合物的稳定性.对黑米黄酮浸提液在不同温度、pH值、光照、氧化剂、还原剂、金属离子等条件下的稳定性进行测定.结果表明:温度在20℃～60℃时黄酮类化合物含量基本不变;长时间的光照对黄酮的稳定性影响较大;在弱酸性条件下比较稳定;对氧化剂H2O2具有较好的抗氧化性,但对还原剂Na2SO3显示出很大的不稳定性;K+和Na+两种金属离子对黑米黄酮稳定性无明显影响,Al3+、Ca2+、Mg2+、Fe3+对其影响较大.