虾青素抗氧化活性研究  

STUDY ON ANTI-OXIDATION ACTITY OF ASTAXANTHIN

作　　者：陈晋明[1,2] 王世平[3] 马俪珍[1] 郑玮[3] 李倩[3] 

机构地区：[1]山西农业大学食品科学与工程学院 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]中国农业大学食品科学与营养工程学院

出　　处：《营养学报》2007年第2期163-165,169,共4页Acta Nutrimenta Sinica

基　　金：国家科技攻关计划项目(No.2001BA804A21)

摘　　要：目的通过与维生素E的对比实验,进一步研究虾青素的抗氧化能力。方法分别采用硫氰酸铁法(FTC)、邻二氮菲-Fe2+氧化法以及DPPH·自由基测定法,研究虾青素和维生素E在抑制亚油酸的自氧化、清除羟自由基和DPPH·自由基的能力。结果虾青素能有效地抑制亚油酸的自氧化性,抑制能力明显高于维生素E;同时对羟自由基的清除率也高于维生素E,且在浓度为50μg/ml时,清除率可达95.98%;清除DPPH·自由基方面虽然略低于维生素E,但同样表现出较高的清除率,当浓度为80μg/ml时,清除率为97.0%。结论虾青素具有明显的抗氧化活性。Objective： To investigate the anti-oxidation activity of astaxanthin. Method： Free radical scavenging properties were investigated in modified chemical system. The antioxidation activity of astaxanthin and vitamin E for linoleic acid autooxidation, hydroxy radical and DPPH radical was detected by spectrophotometry. Results： Astaxanthin could inhibit autooxidation of linoleic acid effectively and its inhibition and elimination rate to hydroxy radical was higher than vitamin E. The elimination rate was 95.98% at the concentration of 50μg/ml astaxanthin. Although the effect of astaxanthin on eliminating DPPH radical was slightly lower than vitamin E, but the elimination rate still high to 97.0% at concentration of 80 μg/ml. Conclusion： Astaxanthin has obvious anti-oxidation activity.

关 键 词：虾青素 维生素E 抗氧化 

分 类 号：R151[医药卫生—营养与食品卫生学]