黑芝麻黑色素的稳定性及自由基清除活性  

Stability and Free Radical Scavenging Activities of Black Sesame Melanin

作　　者：单良[1] 徐利萍[1] 金青哲[1] 刘元法[1] 王兴国[1] 

机构地区：[1]食品科学与技术国家重点实验室江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2008年第26期11527-11531,11541,共6页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨黑芝麻黑色素对食品加工理化因子的稳定性及其自由基清除活性。[方法]测定黑芝麻黑色素溶液在食品加工理化因子作用下吸光度的变化,以色价保存率为指标考察其稳定性。测定加入黑芝麻黑色素后DPPH.、.OH、O2-.自由基体系的吸光度变化,以自由基清除率为指标考察黑芝麻黑色素对自由基的清除活性。[结果]黑芝麻黑色素对光、热稳定;对几种金属离子的稳定性较好,对Fe3+、Cu2+、Zn2+的稳定性稍弱;耐氧化还原,耐糖耐盐性好,耐维生素C和防腐剂等优点。黑芝麻黑色素清除自由基的能力由强到弱依次为:DPPH.>.OH>O2-.,在一定浓度范围内随着黑芝麻黑色素浓度的增大而增强。[结论]黑芝麻黑色素安全无毒,稳定性优于花色苷类黑色素,而且具有清除自由基的活性,是非常有潜力的天然黑色素和抗氧化剂资源,在食品、医药、保健等领域具有较好的开发应用前景。[ Objective ] The aim of this paper was to evaluate the stability of black sesame melanin （ BSM ）affected by various physicochemical factors involved in food processing, and the scavenging activities of BSM to various free radicals. [ Method] Color retention of BSM solu- tions was obtained based on absorbance under various food processing conditions. Free radical scavenging ratio was obtained based on absorbance of DPPH·、·OH、 and O2^-· free radical systems as affected by addition of BSM solutions. [ Result] BSM showed good stability to heat and light; it also demonstrated good stability towards several metal ions except for slightly low stability to Fe^3＋, Cu^2＋ , and Zn^2＋ ; it was basically stable to oxidative, reductive, sugar, salt, vitamin C, and preservatives. BSM exhibited scavenging activities in a positively dose dependent fashion to various free radicals in the order of DPPH·〉·OH〉O2^-· [ Conclusion] BSM had good safety and better stability as compared with anthoeyanin type melanins, in addition to its free radical scavenging activities, and therefore was a natural melanin and antioxi- dant resource with good prospect for development in the foodstuff, pharmaceutical, and health care arena.

关 键 词：黑芝麻黑色素 理化性质 稳定性 清除自由基能力 

分 类 号：S565.3[农业科学—作物学]