红甜菜水提物及其色素体外抗氧化性能的研究  

Study on the antioxidation capability of water extractsand pigment from red beet

作　　者：郝秀梅[1] 王振宇[1,2] 任健[1] 张宁[1] 

机构地区：[1]东北林业大学林学院食品科学专业,黑龙江哈尔滨150040 [2]哈尔滨工业大学食品学院,黑龙江哈尔滨150086

出　　处：《食品工业科技》2011年第5期162-164,167,共4页Science and Technology of Food Industry

摘　　要：为探讨红甜菜水提物及其色素的体外抗氧化性能,研究了二者对·OH、DPPH·和O2-·体系的清除效果以及还原能力与抗脂质、抗油脂过氧化反应,并以VC作为对照。结果表明,红甜菜水提物及其色素对·OH、DPPH·和O2-·均有较强的清除能力,且与浓度呈量效关系,有一定的还原能力,对脂质和油脂过氧化抑制效果明显,且经纯化后得到的红甜菜色素抗氧化性增强。In order to investigate the antioxidation capability of water extracts and pigment from red beet,the scavenging activities of ·OH,DPPH·,O-2· and its total reducing ability,anti-lard and anti-lipo peroxidation capitation were compared with VC.The results indicated that extracts of red beet and pigment of red beet possessed remarkable scavenging effects against ·OH,DPPH·,O-2· in a dose dependent manner,and with some reducing power.Anti-lard and anti-lipo peroxidation were evident.After purification,antioxidation activity of red beet pigments increased.

关 键 词：红甜菜 提取物 红甜菜色素 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]