紫皮甘蔗天然红色素功能活性研究  

Antioxidant Activity of Natural Red Pigment from Purple Sugarcane

作　　者：胡晓波[1] 龚毅[1] 谭熙耀[1] 余迎利[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2009年第21期131-134,共4页Food Science

基　　金：南昌大学校基金课题(Z04018);教育部"长江学者和创新团队发展计划"项目(IRT0540)

摘　　要：从紫皮甘蔗中提取甘蔗红色素,研究该色素对超氧阴离子自由基、羟自由基、DPPH自由基及NO2的清除作用,以及在动物油和植物油中的抗氧化能力,以此来评价红色素的功能活性。结果表明:甘蔗红色素对超氧阴离子自由基、羟自由基和DPPH自由基均有良好的清除作用,对NO2的清除作用不太显著;在油脂中具有一定的抗氧化能力,在猪油中的抗氧化能力强于在豆油中的抗氧化能力。The antioxidant activity of red pigment extracted from purple sugarcane was evaluated by superoxide radical scavenging assay, hydroxyl radical scavenging assay, DPPH radical scavenging assay and NO2 scavenging assay and determination of inhibitory effects against peroxidation of lard and soybean oil. Results indicated that the red pigment had excellent scavenging effects against superoxide radicals, hydroxyl radicals and DPPH radicals while unremarkable scavenging effect against NO2. Moreover, this pigment also had certain inhibitory effects against peroxidation of lard and soybean oil and a stronger inhibitory effect was observed against peroxidation of lard in comparison with soybean oil.

关 键 词：甘蔗红色素 自由基 清除能力 抗氧化 过氧化值 

分 类 号：TS201.2[轻工技术与工程—食品科学]