辣椒籽的超临界提取物对辣椒红色素抗氧化作用的研究  

Study on the Anti-oxidative Effect of Chilli Seed Extracts toward Paprika Oleoresin

作　　者：李湘洲[1] 周雯雯[1] 杨军君[1] 吴斌[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,湖南长沙410004

出　　处：《林产化学与工业》2007年第B10期51-54,共4页Chemistry and Industry of Forest Products

基　　金：国家科技支撑计划重点项目资助(2006BAD18B04);长沙市科技局项目资助(K041111-22)

摘　　要：采用超临界流体萃取技术制备辣椒籽提取物,将其添加到辣椒红色素中,通过分光光度法比色定期测定色素溶液吸光度,计算色价的残留率。结果表明:辣椒籽提取物对辣椒红色素有明显的抗氧化作用,添加辣椒籽提取物有利于提高辣椒红色素的稳定性。当每克辣椒红色素中加入辣椒籽提取物的质量为1 mg时,辣椒红色素的抗氧化性明显提高,其色价残留率比不加提取物的提高9%。在氧化剂(H2O2)、还原剂(Na2SO3)存在条件下,加入提取物后辣椒红色素色价残留率比未加提取物的分别提高了14.32%和23.82%。The anti-oxidative effect of chilli seed extracts toward paprika oleoresin was evaluated by determining the absorbance with photoelectric colorimeter and calculating the residual rate of color value, The results showed that chilli seed extracts from supercritical fluid extraction had extremely high anti-oxidative effect toward paprika oleoresin. As the dosage of chilli seed extracts was 1 mg/g（paprika oleoresin）, the residual rate of color value of paprika oleoresin was 9 % higher than that of the paprika oleoresin without addition of extract and the stability of paprika oleoresin was improved apparently. In presence of oxidant （ H2O2 ） or reducing agent （ Na2SO3 ）, the residual rate of color value of paprika oleoresin with addition of chilli seed extracts was 14.32 % or 23.82 % respectively higher than that of the paprika oleoresin without addition of extracts.

关 键 词：辣椒籽提取物 辣椒红色素 抗氧化作用 超临界CO2萃取 

分 类 号：TQ91[化学工程]