大麦麸皮发酵液大麦素及其着色和生理功能  

Purple Food Colour and Physiological Activity of Hordeumin, Produced from Barley Bran—Fermented Broth

作　　者：履新 

机构地区：[1]上海市食品工业研究所,上海200052

出　　处：《粮食与油脂》2004年第7期11-14,共4页Cereals & Oils

摘　　要：由大麦麸皮发酵液所产生一种紫色物质,系为由花色素—单宁等组成原花色素,称“大麦素”。可用作低酸性(pH4.2～pH7.2)饮料着色剂,并具有消除DPPH自由基和超氧阴离子等抗氧化活性及抗突变性、保护肝功能等活性。A novel purple pigment called hordeumin, a type of anthocyanin-tannin proanthocynidins, was produced from barley branfermented broth. It may be used as a purple food colour of lower acid beverage in pH 4.2～7.2. The radical scavenging activity of hordeumin was analyzed by using an electronspin resonance (ESR) spectrometer, also scavengened the DPPH radical and superoxide radical. Furthermore, the antimutagenicity and safeguard the liver functions of hordeumin was considered.

关 键 词：大麦麸 大麦素 食用紫色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]