几种天然食用色素抗氧化作用研究  

Study on Antioxidation of Natural Edible Pigments

作　　者：崔文新[1] 耿越[1] 王凤芹[1] 张静静[1] 

机构地区：[1]山东师范大学生命科学学院食品科学与工程系,山东济南250014

出　　处：《食品科学》2008年第4期401-404,共4页Food Science

摘　　要：目的:研究红花黄色素(SY)等几种天然食用色素的抗氧化作用。方法:用荧光分光光度法检测SY等几种天然食用色素体外清除羟自由基(·OH)和超氧阴离子自由基(O2·)的作用。测定SY和PSPRC对小鼠血清GPT、GOT、LDH活性及肝脏MDA含量、GSH-Px和SOD活性及肝脏指数的作用。结果:SY等色素对·OH和O2·都有一定的清除作用,预先灌胃SY和PSPRC可显著地抑制CCl4所导致的GPT、GOT和LDH的升高及肝脏MDA含量、肝脏指数的升高以及GSH-Px和SOD活性的降低,减轻CCl4对肝组织的损伤。结论:SY等天然植物色素具有抗氧化作用。--Objective：Studies on the antioxidation of safflower yellow（SY）, gardenia yellow （GY）, red radish color（RRC） and purple sweet-potato red color（PSPRC）. Method： The hydroxyl radical and supcroxide anion radical scavenging effects of the four natural edible pigments were examined in vitro by fluorescence spectrophotometric method. Determine on the serum GPT, GOT, LDH and hepatic MDA, GSH-Px, SOD, liver index of SY and PSPRC. Results： All of the pigments have some scavenging effects on the hydroxyl radical and supcroxidc anion radical. In SY and PSPRC treated groups, the increases of serum GPT, GOT, LDH activities and liver GSH-Px, SOD were inhibited obviously. The elevations of MDA and liver index were prevented significantly. The lesions in liver were ameliorated obviously. Conclusion： Four natural edible pigments have antioxidant activity.

关 键 词：色素 自由基 抗氧化 CCL4 肝损伤 

分 类 号：TS201[轻工技术与工程—食品科学]