西印度樱桃冻干粉提取液中Vc稳定性及美容功效初步研究  

Study on the Stability and Efficacy of Vitamin C in Malpighia Glabra Freeze-Dried Powder

作　　者：王领[1] 何聪芬[1] 董银卯[1] 宋杰[1] 

机构地区：[1]北京工商大学植物资源研究开发北京市重点实验室,100048

出　　处：《香料香精化妆品》2011年第4期29-32,共4页Flavour Fragrance Cosmetics

摘　　要：研究了不同水质、温度、pH值、光照等因素对西印度樱桃冻干粉提取液中还原型Vc稳定性的影响,构建了还原型Vc相对稳定的体系,并验证了稳定体系清除DPPH.自由基和抑制酪氨酸酶活性的能力。结果表明:提取液中还原型Vc在加热、碱性、光照条件下不稳定、易损失。稳定体系在一定程度上有助于提取液中还原型Vc的稳定,并具有很好的延缓衰老和美白的功效。The impact of temperature, pH value, light and other factors on the stability of Vc in the malpighia glabra freezedried powder were studied. The relative stabilized prototype Vc was structured, the scavenging ability to DPPH · radical and inhibition of tyrosinase activity were verified. The experimental results showed that stability of vitamin C in liquid was affected by heat, alkalescency, light that could accelerate the loss of vitamin C. The system to some extent contribute to the prototype Vc stability in extract, which has good anti-aging and whitening effects.

关 键 词：西印度樱桃 稳定性 VC保存率 

分 类 号：R285[医药卫生—中药学]