红葡萄柚类胡萝卜素抗油脂光敏氧化效果研究  

Carotenoids of Red Grapefruit Pulp in Protection against Photosensitized Oxidation of Lipid

作　　者：傅虹飞[1] 冯云[1] 谢笔钧[1] 毛华荣[1] 孙明奇[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2009年第7期93-97,共5页Journal of the Chinese Cereals and Oils Association

基　　金：农业部农业结构调整重大技术研究专项项目(04-09-03B);湖北省重点科技攻关项目(2005AA201C68);公益性行业(农业)科研专项项目(nyhyzx07-023)

摘　　要：采用柱层析的方法对红葡萄柚果肉中类胡萝卜素进行了分离纯化,并以亚甲基蓝做光敏剂的食用调和油做底物,用碘量法测定不同浓度的单一与复合类胡萝卜素抗光敏氧化活性,同时测定了复合胡萝卜素在光敏氧化体系中的结构与含量变化。结果表明:番茄红素和β-胡萝卜素复合物抗油脂光敏氧化效果最好。在光敏氧化过程中,番茄红素和β-胡萝卜素均发生了异构化和降解,且对抗氧化效果有一定影响。The effects of carotenoids of red grapefruit pulp isolated and purified by column chromatography in protection against photosensitized oxidation of lipid were studied, which included the effects of β - carotene, lycopene and the compound of the two carotenoids. The edible oil added photosensitizer methylene blue and carotenoids of different concen- tration were applied in this research. Results show that the compound of β - carotene and lycopene exhibits the best antioxidation activity. Both β- carotene and lycopene are isomerized during the photosensitized oxidation process, which may somewhat affect the antioxidation effect.

关 键 词：红葡萄柚 类胡萝卜素 光敏氧化 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]