金樱子棕色素的提取及其抗氧化活性研究  

Studies on the extraction and antioxidative activity of rosa laevigata michx brown pigment

作　　者：肖凯军[1] 熊璞[1] 王静[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品添加剂》2010年第1期87-91,111,共6页China Food Additives

基　　金：2007国家863计划重点项目(编号:2007AA100405);2007年粤港关键领域重点突破项目(项目编号:2007Z1-E6011)

摘　　要：对金樱子棕色素的提取工艺进行了探索,同时对其抗氧化活性进行了研究。结果表明,最佳提取条件为:提取温度70℃,料液比1∶6,乙醇水溶液浓度60%,提取时间2h,并采用超滤膜和大孔吸附树脂进行分离和精制。所得成品色价为143.65(在蒸馏水中)。采用FRAP法和DPPH法评价金樱子棕色素的总抗氧化能力和清除自由基能力,结果表明:其总抗氧化活性相当于BHT的37.11%、维生素C的42.01%,清除自由基能力相当于BHT的67.74%、维生素C的50.97%;采用荧光和化学发光法测定了色素清除羟基自由基和超氧阴离子的能力,结果表明在浓度为1.0mg/mL,4min时色素溶液对.OH和O2-均有较好的清除作用。采用Fe2+/亚油酸体系试验对亚油酸过氧化抑制作用研究,得出金樱子棕色素具有一定的抑制效果,浓度为1.0mg/mL时可达到83.9%。The extraction and antioxidative activity of rosa laevigata michx brown pigment were studied.The results showed that the optimal technological conditions are as follows：temperature 70℃,ratio of solid-liquid 1 ∶6,concentration of ethanol in aqueous solution 60%,time 2 hours.Ultrafiltration membrane and macroporous resin were used to separation and purification.Price of finished products was 143.65（in distilled water）.FRAP and DPPH used to evaluate the browm pigment total antioxidative activity and free radical acavenging capacity.The results showed that：the total antioxidative activity was equivalent to 37.11% of BHT,42.01% of vitamin C.The scavenging activity on free radical was equivalent to 67.74% of BHT,50.97% of vitamin C.Fluorescence and chemiluminescence used to determination the clearance of hydroxyl radical and superoxide anion.The results showed that the concentration of 1.0mg/mL,4minutes when the pigment of ·OH and O2^- have better scavenging.Fe^2＋/linoleic acid test system used to research inhibition of peroxidation of linoleic acid.Laevigata Michx Brown Pigment has a certain inhibitory effect obtained,when the concentration was 1.0mg/mL,83.9% can be achieved.

关 键 词：金樱子棕色素 提取 抗氧化性 清除率 自由基 

分 类 号：TS202.1[轻工技术与工程—食品科学]