鸡蛋黄中叶黄素清除DPPH自由基活性研究  

Study on DPPH radical scavenging activities of lutein separated from egg yolk

作　　者：赵学超[1] 陆建安[1] 王淼[1] 杨严俊[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2009年第10期149-151,共3页Science and Technology of Food Industry

摘　　要：从鸡蛋黄中提取叶黄素,通过DPPH法测定鸡蛋黄中叶黄素清除自由基的动力学性质,并与β-胡萝卜素、抗坏血酸和BHT比较抗氧化能力。实验结果表明,蛋黄中叶黄素的抗氧化能力要明显高于β-胡萝卜素。Free radical scavenging activities of lutein separated from egg yolk were determined by the DPPH assay and compared with β-carotene,Vc and BHT.The result showed that the scavenging ability separated from egg yolk was much stronger than β-carotene.

关 键 词：蛋黄 叶黄素 自由基 DPPH 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]