红曲色素组份分离及其抗氧化活性研究  

Study on Separation of Monascus Pigments and their Antioxidative Properties

作　　者：屈炯[1] 王斌[1] 吴佳佳[1] 徐驰[1] 朱胜梅[1] 陈福生[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《现代食品科技》2008年第6期527-531,共5页Modern Food Science and Technology

摘　　要：采用不同展开剂对红曲色素进行薄层层析,得到7种红色素、4种黄色素、2种橙色素,共13个色素组份。采用·OH体系、O2˙‐体系和DPPH体系三种抗氧化模型,分别测定了不同色素组份的抗氧化活性。结果表明,红色色素组份和橙色色素组份在上述3种氧化模型中均表现出较高的抗氧化活性。其中,红色色素组份2的抗氧化效果最好,在40μg/mL的质量浓度下,对·OH的清除率为32%,比同浓度的Vc高20%;对DPPH的清除率达64%,比同浓度的Vc高41%;对O2˙‐的清除率达到34%。Seven kinds of red pigments, four kinds of yellow pigments and three kinds of orange pigments were separated from fermented rice by Monascus spp. via thin layer chromatography （TLC）. And their antioxidant activities were also evaluated. All the 7 red pigments and 3 orange pigments showed high scavenging effects on -OH,O2^.- and DPPH, among which Red Pigment No.2 （RP2） had the highest antioxidative acitvity. The scavenging rates of RP2 （40μg/mL） on .OH and DPPH were 32%and 64%, respectively, which were 20% and 41% higher respectively than those of Vc with the same concentration. The scavenging rate of this pigment on O2^.- reached 34%.

关 键 词：红曲色素 薄层层析 抗氧化活性 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]