雨生红球藻提取物皂化前后体外抗氧化活性的研究  

Study on antioxidant activities of the extracts of Haematococcus pluvialis before and after saponification in vitro

作　　者：赵立艳[1] 陈贵堂[2] 赵广华[3] 胡小松[3] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]中国药科大学食品质量与安全教研室,江苏南京210009 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2008年第9期81-83,86,共4页Science and Technology of Food Industry

基　　金：国家863专项课题项目资助课题

摘　　要：将雨生红球藻藻粉经过乙醇和乙酸乙酯的混合溶剂提取后,经过皂化,得到虾青素提取物,测定了提取物皂化前后的抑制油脂过氧化能力、清除DPPH.自由基能力和还原力,结果表明,雨生红球藻提取物皂化前后在三种评价方法中都表现出了较强的抗氧化活性。The mixed solvent of ethanol and ethyl acetate was used to extract the astaxanthin from Haematococcus pluvialis, after extraction and saponification, the astaxanthin was obtained. The antioxidant activities of the astaxanthin extracts from Haematococcus pluvialis before and after saponification were evaluated, including the inhibition activity for peroxidation of linoleic acid, scavenging free radical of 1, 1- diphenyl- 2- picrylhydrazyl （DPPH.） and reducing power. Results showed the astaxanthin extracts before and after saponification had strong antioxidant activities.

关 键 词：雨生红球藻 虾青素 皂化 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]