桂花种子皮黑色素总酚含量的测定及其脂质抗氧化活性研究  

STUDY ON TOTAL PHENOLIC CONTENT AND LIPID PEROXIDATION INHIBITIONACTIVITIES OF MELANIN DERIVED FROM OSMANTHUS FRAGANS′ SEEDS

作　　者：潘英明[1] 李海云[2] 王恒山[1] 朱志仁[1] 王凯[1] 

机构地区：[1]广西师范大学化学化工学院,广西桂林541004 [2]桂林工学院材料与化学工程系,广西桂林541004

出　　处：《食品研究与开发》2005年第5期145-148,共4页Food Research and Development

基　　金：广西青年基金(桂青科0229023);广西教育厅科研项目

摘　　要：利用氨溶液提取、盐酸水解、多种有机溶剂萃取沉淀等工艺手段分离纯化了桂花种子皮黑色素,随后对黑色素的脂质抗氧化性能进行了研究,并测定了其总酚物质含量。结果表明,该天然黑色素能够显著抑制蛋黄的脂质过氧化,且具有明显的量效关系,其IC50为0.135mg/ml。同时该天然黑色素中含有丰富的酚类物质,1mg天然色色素中总酚的含量相当于12.5mg邻苯二酚。Melanin derived from Osmanthus fragrans＇seeds （OFSM）was isolated from Osmanthus fragrans＇seeds by alkaline extraction, acid hydrolysis and repeated precipitation. Lipid peroxidation inhibition activities and total phenolic compounds of OFSM were studied. The results showed that the melanin pigment inhibited lipid peroxidation in a dose dependent manner. The IC50 values were found to be 0.135mg/mL. Total phenolic content of OFSM（ 1 mg）was found as 12.5mg pyrocatechol equivalent.

关 键 词：桂花种子 黑色素 脂质抗氧化活性 总酚含量 天然黑色素 脂质过氧化 抗氧化性能 活性研究 测定 种子 

分 类 号：TS207[轻工技术与工程—食品科学]