Stability and antioxidant activity of anthoyanins from Lonicera edulis

By comparing the stability and antioxidant activity in vitro of the extracted crude product with that of the refined product of the Lonicera edulis anthocyanins,the experiment discussed the effect of p H,light,temperature,H2O2 and sugar on the stability of the Lonicera edulis anthocyanins,and compared its total reduction capacity,scavenging capacity of DPPH and hydroxyl free radicals. The results showed that the preserved rate of the Lonicera edulis anthocyanins reached more than 85% under the condition of dark and p H1.0 and 3.0,and the stability of the crude product was better than the refined product. The stability of anthocyanins decreased with the increase of temperature,and anthocyanins was stable at the temperature lower than 50 ℃. The stability of anthocyanins was enhanced by addition of glucose,maltose,lactose and starch in certain range. Anthocyanins was badly damaged by H_2O_2. In addition,it was concluded that the Lonicera edulis anthocyanins had strong scavenging capacity of DPPH free radical, hydroxyl free radical and the reduction capacity. By comparing the EC_(50) value of the crude product and the refined product,the results found that the reduction capacity and the scavenging capacity of hydroxyl free radical of these two products were stronger than VCof the same mass concentration,but the scavenging effect on DPPH free radical were weaker than VC,and the antioxidant activity of the refined product was significantly stronger than the crude product.