桑椹红色素的纯化及其抗氧化活性研究  

Research on the purification and antioxidant activity of mulberry red pigment

作　　者：赵云霞[1] 马永昆[1] 宋万杰[1] 徐丽娜[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2008年第6期250-253,共4页Science and Technology of Food Industry

摘　　要：研究了从桑椹(桑树721)果浆中提取的桑椹红色素在D101大孔树脂上的动态吸附和洗脱工艺参数,并通过还原能力、清除.OH能力及鳌合Fe2+能力三种抗氧化体系的测定比较纯化前后桑椹红色素的抗氧化性。结果表明,较好的动态吸附和洗脱条件为吸附流速2mL/min,洗脱流速2mL/min,洗脱剂用量3BV。纯化色素的色价是未纯化的4.39倍。纯化色素的还原性、.OH清除率及Fe2+鳌合力普遍高于未纯化色素,且抗氧化能力的大小与色素浓度高低相一致。The dynamic adsorption and desorption technology of mulberry red pigment extracted from mulberry pulp in D101 macroporous resin was studied,and the reducing power, ·OH free radical scavenging and Fe^2＋- chelating ability were determined. The results showed that the better dynamic adsorption and desorption conditions were feeding rate 2mL/min, elute rate 2mL/min, elute volume 3BV. The chromospheres of purified pigment was nearly 4.39 times higher than that of unpurified pigment. The reducing power, ·OH free radical scavenging and Fe^2＋- chelating ability of purified pigment were higher than that of unpurified pigment, it was correspond with the concentrations of pigment.

关 键 词：桑椹红色素 纯化 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]