紫玉米花色苷抗氧化能力的稳定性  

Anti-oxidative Stability of the Purple Corn Anthocyanins

作　　者：史海英[1] 吕晓玲[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2008年第1期25-28,共4页Journal of Tianjin University of Science & Technology

基　　金：天津市科技攻关重点基金资助项目(06YFGZNC06900)

摘　　要：研究了紫玉米花色苷在外界条件影响下,理化性质和抗氧化性质的变化情况.结果表明,紫玉米花色苷在不同pH和温度条件的影响下,其理化性质很稳定,同时清除O2–.和H2O2的能力均未见显著变化,可见紫玉米花色苷的抗氧化性在体外表现得非常稳定.This study was conducted to the changes of the anti-oxidative and physical ＆chemical stabilities of anthocyanin （ PCA ） when the environment had changed simultaneously .The results show that different pHs water disposal have no significant influence on the physical and chemical stabilities of PCA .Meanwhile,the abilities on O2^-· and H2O2 don＇t change remarkably. So the antioxidant activity of PCA is highly resistant to temperature factors tested.

关 键 词：紫玉米花色苷 抗氧化性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]