The Research Of Refine And Antioxidant And Hypoglycemic Of Anthocyanin From Sweet Potato

1.In this paper, the preparation of purple sweet potato anthocyanins purification process and its biological activity was studied.The result of isolation and purification of anthocyanins by polyamide factors study showed that:solid-liquid ratio of 1:20, sample flow rate 2mL/min, analytical concentration of 70% and analytical velocity 2mL/min were the best purification process conditions.Use this technology, anthocyanin content up to 52.44±0.23mg/g.2.The total antioxidant capacity of anthocyanin from two sweet potato(ZiA1 and Jinshu6) before and after treatments-of light, temperature, antiseptic, metal ions and sterilizing process were analysed by ferric reducing method. The TACs of anthocyan-in extracts from the two vari displayed the photosensitive and thermosensitive characteristics that decreased with the prolonging of illuminating and heating time. The higher the temperature the more deeply they decreased. There were no significant effects of preservative sodium benzoate on the TAC stabilities of these two anthocyanin extracts,while there were different effects of four metal ions of K+ Mg2+,Ca2+ and Zn2+ on the TAC stabilities of these two anthocyanin extracts.The TAC stabilities of these two anthocyanin extracts were decreased dramatically by Zn2+ and increased slightly by other metal ions.There were different effects of four sterilizing processes of pasteurization, boiling sterilization, hight temperature short time sterilization and autoclave sterilization on the TAC stabilities of these two anthocyanin extracts,of which hight temperature short time treatment had the least effect, while autoclave sterilization had the highest effects.3.Three kinds of materials (anthocyanin ZiA1,anthocyanin Jinshu6 Epigallocatechin gallate) on the a-glucosidase inhibitory activity was assayed by using the PNPG method.A-glucosidase inhibitory activity of three kinds of materials have been shown, and the greatest was ZiA1.Inhibitor kinetics results showed that ZiA1 all has the very good stability regarding the suppression time and the temperature, suppresses rate all above 40% between 0-30min, and suppresses rate all maintains about 50% between 40-55℃.Lineweaver-burk plot shows that two kinds of purple sweet potato anthocyan insinhibit a-glucosidase with a competitive inhibit-tionn.4.Three kinds of materials(anthocyanin ZiA1,anthocyanin Jinshu6,Epigallo-catechin gallate) on the a-amylase inhibitory activity was assayed by using the DNS method.A-amylase inhibitory activity of three kinds of materials have been shown, with the role of the amount of the increase in inhibition rate increased to varying deg-rees.Part of the increase in small doses rapidly, followed by saturation. The inhibitory activity of anthocyanin ZiA1 reached the highest when the amount in 200μL inhibition rates of up to 95%.This was shown that thea-amylase activity was quickly inhibited by the anthocyanin ZiA1,reducing sugar content. ZiA1 has the very good stability reg-arding the temperature, and the suppression time,inhibitory rate relatively stable.Lin-eweaver-burk plot showed that the two kinds of purple sweet potato anthocyanins inh-ibit a-glucosidase with a anti-competitive inhibition.