【正文】 orous resins with the absorption equilibrium rate contant of min1, the absorption equilibrium time is 68 h, and desorption equilibrium time is 12 h. Static absorption thermodynamics reach of HPD300 showed that absorption equation fits the Langmuir equation well at all temperatures studied, the adsorption follow the law of monolayer adsorption and was exothermic. The maximum adsorption of HPD300 to purple sweet potato anthocyanins was mgg1.(5) In the dynamic adsorption dynamics investigation, the influences of pH value, elution gradient, flow rate and sample size on the separation process were discussed. The results showed that when pH value of purple sweet potato anthocyanins sovent was , concentration was C0= mg/ml, the flow rate of mL/min, sample size of 145 mL, the adsorption content was mg/g(resin), while 80% ethanol with pH as eluent, 3BV , flow rate at mL/min, the desorption rate was %. The content of purified anthocyanins was mg/g, increase times pared with before, the color valueof purified anthocyanins was , increase times. Spectrometry analysis of HPLCDADESI/MS for eluent with gradientelution show that 20% ethanol eluent anthocyanins content was too low to detect, 40% ethanol eluent contains all the15 kinds of anthocyanins, 60% ethanol eluent contains six kinds of anthocyanins with the high molecular weight , , , (including 2 kinds of anthocyanins) and , 80% ethanol eluate only contained two kinds of anthocyanins with the relative molecular weight of and results of grade eluting indicated that most of anthocyanins was eluted off by 40% ethanol eluent.(6) Thermal degradation kineties of anthocyanins from purple sweet potato in aqueous solution followed firstorder kineties. The puted values of activation energies were kJ/mol. With the increase of temperature, the halflife value of anthocyanins from purple sweet potato decreased, and its thermal degradation rate accelerated. The halflife value and of anthocyanins from purple sweet potato was hour, the apparent rate constant was 105 min1at 25℃, and the halflife value was h,the apparent rate constant was 102 min1 at 100℃.(7) Four assays, including liposome peroxidation system, DPPH, pyrogallol autooxidation and Fenton reactions, were used for paring the antioxidant activity of different antioxidants in vitro. At the concentration mg/mL, the antioxidant activity of anthocyanins from purple sweet potato with % inhibition rate was similar to the pigments from red cabbage with % inhibition rate, higher than tea polyphenols (%) and vitamin E (%). The DPPH scavenging capacity were anthocyanins from purple sweet potato (PSP) tea polyphenols (TP) vitamin E (VE) pigments from red cabbage (RC), with IC50 being mg/mL, mg/mL, mg/mL, mg/mL respectively. For O2ˉ, at the same concentration mg/mL, the scavenging ability, were PSP (inhibition rate %) TP (%) RC (%) VE (%), with IC50 being mg/mL, mg/mL, mg/mL, mg/mL respectively. The capacity of eliminating HO of anthocyanins from purple sweet potato were increased with the concentration, the scavenging rate was % at 30μg/mL, scavenging capacity of different antioxidants for HO were PSP RC TP) VE, with IC50 being μg/mL, mg/mL, mg/mL, mg/mL respectively.KEYWORDS: Purple sweet potato anthocyanins。 Constituent Analysis。 Extraction。 Purification。 Antioxidant activity目 錄摘要 3ABSTRACT 6第一章 文獻(xiàn)綜述 12 花色苷的概述 12 花色苷的一般結(jié)構(gòu) 12 紫甘薯中花色苷的一般結(jié)構(gòu) 14 花色苷的性質(zhì) 15 花色苷的提取、純化和分析方法 17 花色苷的提取方法 17 花色苷的純化方法 20 花色苷的分析方法 22 花色苷的生理功能 23 抗氧化及清除自由基活性 23 抗突變活性 23 抗癌癥作用 24 抗心血管疾病 24 減輕肝功能障礙 26 本課題的研究?jī)?nèi)容及意義 26第二章 紫甘薯花色苷組成的HPLCDADESI/MS初步分析 28 實(shí)驗(yàn)材料 28 實(shí)驗(yàn)樣品處理 28 主要實(shí)驗(yàn)試劑 28 主要實(shí)驗(yàn)儀器 29 實(shí)驗(yàn)方法 29 色譜條件 29 質(zhì)譜條件 29 結(jié)果與討論 29 紫甘薯Z103花色苷的粗提液的組分分析 29 不同品種紫甘薯花色苷的粗提液的組分分析 52 本章小結(jié) 55第三章 紫甘薯花色苷的提取工藝研究 56 實(shí)驗(yàn)材料 56 實(shí)驗(yàn)原料 56 主要實(shí)驗(yàn)試劑 56 主要實(shí)驗(yàn)儀器 57 實(shí)驗(yàn)方法 57 原料的處理 57 紫甘薯花色苷最大吸收波長(zhǎng)的測(cè)定 57 紫甘薯花色苷含量的測(cè)定 58 提取率的測(cè)定 58 浸提條件對(duì)提取率的影響 58（1）pH值的影響 58（2）乙醇濃度的影響 58（3）溫度的影響 58（4）料液比的影響 59 超聲輔助溶劑提取紫甘薯花色苷 59（1）超聲輔助提取和常規(guī)溶劑提取法的比較 59（2）超聲功率對(duì)提取的影響 59 淀粉含量的測(cè)定 59 提取液中花色苷組分的LCMS分析 59 結(jié)果與討論 59 紫甘薯花色苷最大吸收波長(zhǎng) 59 浸提條件對(duì)提取率的影響 60（1）pH值的影響 60（2）乙醇濃度的影響 61（3）溫度的影響 61（4）料液比的影響 62 超聲輔助溶劑提取紫甘薯花色苷 62（1）超聲輔助提取和常規(guī)溶劑提取法的比較 62（2）超聲功率對(duì)提取率的影響 63 紫甘薯中淀粉含量的測(cè)定 63 提取液中花色苷組分的LCMS分析 64 本章小結(jié) 66第四章 紫甘薯花色苷的純化方法研究 67 實(shí)驗(yàn)材料 68 主要實(shí)驗(yàn)儀器 68 主要實(shí)驗(yàn)試劑 68 實(shí)驗(yàn)方法 69 紫甘薯花色苷提取物的制備 69 大孔樹脂的預(yù)處理 69 大孔吸附樹脂對(duì)紫甘薯花色苷的靜態(tài)吸附特性 701. 樹脂靜態(tài)吸附量及解吸率的測(cè)定 702. 樹脂靜態(tài)吸附動(dòng)力學(xué)特性的研究 70（1）吸附動(dòng)力學(xué)曲線的測(cè)定 70（2）解吸附動(dòng)力學(xué)曲線的測(cè)定 70（3）pH值對(duì)吸附的影響 713. 樹脂靜態(tài)吸附熱力學(xué)特性的研究 71 大孔吸附樹脂對(duì)紫甘薯花色苷的動(dòng)態(tài)吸附特性 71（1）樹脂的裝柱與預(yù)處理 71（2）上樣流速對(duì)吸附能力的影響 71（3）上樣濃度對(duì)吸附能力的影響 72（4）乙醇梯度洗脫 72（5）洗脫劑濃度對(duì)解吸附能力的影響 72（6）洗脫流速對(duì)解吸附能力的影響 72（7）動(dòng)態(tài)吸附曲線的測(cè)定 72（8）動(dòng)態(tài)解吸附曲線的測(cè)定 73 73 紫甘薯Z103花色苷不同梯度乙醇洗脫液的組分分析 73 結(jié)果與討論 73 不同樹脂對(duì)紫甘薯花色苷的靜態(tài)吸附和解吸附性能比較 73 樹脂靜態(tài)吸附動(dòng)力學(xué)曲線及吸附動(dòng)速率常數(shù) 75 樹脂靜態(tài)解吸附動(dòng)力學(xué)曲線 77 pH值對(duì)吸附的影響 77 HPD300樹脂靜態(tài)吸附熱力學(xué)特性的研究 78 HPD300大孔吸附樹脂對(duì)紫甘薯花色苷的動(dòng)態(tài)吸附特性的研究 80（1）上樣流速對(duì)吸附能力的影響 80（2）上樣濃度對(duì)吸附能力的影響 80（3）洗脫劑的選擇 81（4）乙醇的梯度洗脫 82（5）洗脫劑濃度對(duì)解吸附的影響 82（6）洗脫流速對(duì)解吸附的影響 83（7）動(dòng)態(tài)吸附曲線的測(cè)定 83（8）動(dòng)態(tài)解吸附曲線的測(cè)定 84 純化前后花色苷的含量及色價(jià)對(duì)比 85 不同梯度紫甘薯Z103花色苷洗脫液的組分分析 85 本章小結(jié) 88第五章 紫甘薯花色苷的熱穩(wěn)定性和抗氧化性研究 90 實(shí)驗(yàn)材料 91 實(shí)驗(yàn)樣品處理 91 主要實(shí)驗(yàn)試劑 91 主要實(shí)驗(yàn)儀器 92 實(shí)驗(yàn)方法 92 紫甘薯花色苷熱穩(wěn)定性研究 92 紫甘薯花色苷抗氧化性研究 921. 紫甘薯花色苷抑制脂質(zhì)過氧化能力的檢測(cè)――脂質(zhì)體氧化法 92（1）脂肪氧化體系(Lipospme)的制備 93（2）丙二醛（malonaldehyde, MDA）的測(cè)定－TBA法 932. 紫甘薯花色苷對(duì)DPPH自由基的清除實(shí)驗(yàn) 93（1）[DPPH]標(biāo)準(zhǔn)曲線的制作 93（2）[DPPH]自由基殘留率的測(cè)定方法 94（3）半抑制量的計(jì)算和清除能力的評(píng)價(jià) 943. 紫甘薯花色苷對(duì)超氧陰離子自由基（O2ˉ）的清除實(shí)驗(yàn) 94（1）鄰苯三酚(pyrogallic acid)溶液配制 94（1）對(duì)超氧陰離子自由基（O2ˉ）的清除實(shí)驗(yàn) 944. 紫甘薯花色苷對(duì)羥基自由基（HO）的清除實(shí)驗(yàn) 95 結(jié)果與討論 95 紫甘薯花色苷熱穩(wěn)定性研究 95（1）紫甘薯花色苷熱降解動(dòng)力學(xué)方程 95（2）表觀活化能E0的求解 97（3）半衰期t1/2求解 97 紫甘薯花色苷抗氧化性研究 98（1）紫甘薯花色苷抑制脂質(zhì)過氧化能力的檢測(cè)——脂質(zhì)體氧化法 98（2）紫甘薯花色苷對(duì)DPPH自由基的清除實(shí)驗(yàn) 100（3）紫甘薯花色苷對(duì)超氧陰離子自由基（O2ˉ）的清除實(shí)驗(yàn) 102（4）紫甘薯花色苷對(duì)羥基自由基（HO）的清除實(shí)驗(yàn) 103 本章小結(jié) 104第六章 結(jié)論與展望 106 結(jié)論 106 展望 108參考文獻(xiàn) 109發(fā)表文章 115致 謝 116第一章 文獻(xiàn)綜述 花色苷的去掉概述花