叶黄素酯和叶黄素抗氧化作用比较  

Comparison on the Antioxidant Action of Lutein and Its Esters

作　　者：李大婧[1,2] 刘志凌[1] 刘春泉[1] 

机构地区：[1]江苏省农科院原子能农业利用研究所,南京210014 [2]东北林业大学林学院食品科学与工程教研室,哈尔滨150040

出　　处：《中国食品学报》2008年第5期28-32,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：江苏省科技攻关项目(BG2006319);江苏省博士后科研资助计划项目(014055310610)

摘　　要：目的:研究叶黄素酯和叶黄素的抗氧化作用。方法:采用不同工艺制备叶黄素酯和叶黄素,通过体外还原能力试验及清除超氧阴离子自由基(O2·-)和羟基自由基(OH·)试验,测定并比较它们的抗氧化活性。结果:在还原能力试验中,叶黄素、叶黄素酯的还原能力远高于同浓度的VE,叶黄素的还原能力略高于叶黄素酯;在清除OH·和O2·-试验中,叶黄素酯和叶黄素的清除能力略高于BHT和VE,叶黄素酯清除OH·的能力略强于叶黄素,50%清除浓度EC50分别为0.88、1.36mg/100mL;叶黄素酯和叶黄素清除O2·-的EC50值基本相同,50%清除浓度EC50分别为1.11、1.07mg/100mL。结论:叶黄素和叶黄素酯都具有较强的清除自由基能力和抗氧化活性。叶黄素酯的光热稳定性强于叶黄素的。Obsjective： To study the antioxidant action of lutein and its esters. Method： The antioxidant activity of lutein and its esters prepared with different technology was compared by means of reducing power and scavenging effects on superoxide ion radicals（O2^.-） and hydroxyl radicals （OH·） in vitro. Results： The reducing power of lutein and its esters was far higher than that of VE in the same concentration and reducing power of lutein was slightly higher than that of its esters in reducing power experiment. Their scavenging effects was slightly higher than that of BHT and VE in scavenging effects on O2^.- and OH· experiment. Lutien esters exceeded lutein in scavenging OH. while lutein and its esters was similar in scavenging O2^.-, 50% scavenging concentration of OH· were 0.88 mg/100 mL and 1.36 mg/100 mL and of O2^.- were 1.11 mg/100mL and 1.07 mg/100mL, respectively. Conclusion： Lutein and its esters had the better scavenging free radicals and antioxidant activity. Lutein fatty acid esters should he further investigated because it was more stable towards light and heat compared with lutein.

关 键 词：叶黄素酯 叶黄素 抗氧化的 

分 类 号：TS201[轻工技术与工程—食品科学]