苋菜红色素对羟自由基和超氧阴离子自由基的清除作用  

Scavenging effects of red pigment extracted from edible amaranth on hydroxyl radicals and superoxide anion radicals

作　　者：王宁[1] 薛源[1] 孙体健[1] 

机构地区：[1]山西医科大学化学教研室,太原030001

出　　处：《山西医科大学学报》2009年第5期458-460,共3页Journal of Shanxi Medical University

基　　金：山西省自然科学基金资助项目(2008012010-3)

摘　　要：目的研究从苋菜中提取的红色素对羟自由基和超氧阴离子自由基的清除作用。方法采用超声波法从苋菜中提取红色素,以Fenton反应产生羟自由基模型、邻苯三酚自氧化反应产生超氧阴离子自由基模型,用紫外和可见分光光度法测定苋菜红色素对模型中产生的·OH和O2-·的清除作用。结果苋菜红色素对羟基自由基和超氧阴离子均具有清除作用。结论苋菜红色素是一种良好的氧自由基清除剂。Objective To explore the scavenging effects of red pigment extracted from the edible amaranth on hydroxyl radicals and superoxide anion radicals. Methods The ultrasonic method was employed to extract red pigment from the edible amaranth. Hydroxyl radicals and superoxide anions were produced by Fenton reaction and pyrogallol autoxidation reaction, respectively. The scavenging effects of red pigment on · OH and O2^- were detected by ultraviolet and visible spectrophotometry. Results The hydroxyl radicals and superoxide anions were scavenged by edible amaranth red pigment. Conclusion The edible amaranth red pigment is an effective scavenger of oxygen free radicals.

关 键 词：苋菜红色素 羟自由基 超氧阴离子自由基 

分 类 号：O657[理学—分析化学]