辣椒及辣椒食品中可溶性多糖抗氧化活性研究  

Study on the antioxidant activities of water-soluble polysaccharides from chilli and chilli food

作　　者：萨仁高娃[1] 姜波[2] 胡文忠[2] 姜爱丽[2] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2012年第11期127-129,133,共4页Science and Technology of Food Industry

摘　　要：研究辣椒及辣椒食品中的可溶性多糖及其抗氧化活性,用硫酸-苯酚法测定了辣椒及辣椒食品中可溶性多糖含量,并测定了多糖提取物对羟基自由基(.OH)、超氧阴离子自由基(O2-.)、二苯代苦味肼基自由基(DPPH.)的清除能力。结果表明,干辣椒可溶性多糖含量较高,为2.06g/100g,制成辣椒食品后,可溶性多糖含量有所损失;辣椒及辣椒食品的可溶性多糖提取物对.OH,O2-.和DPPH.均有一定的清除能力,而且各个样品的可溶性多糖含量与自由基清除能力间呈正相关关系。To study on the antioxidant activities of water-soluble polysaccharides from chilli and chilli food,the content of water-soluble polysaccharides was determined using phenol-sulfuric acid method,and the scavenging activities of hydroxyl free radicals （. OH）, superoxide anion （O2-） and 2,2-Diphenyl- 1 -picryhydrazyl （DPPH.） were determined. The results indicated that dried chilli had a high content of water-soluble polysaccharides which was 2.06g/100g, but the processing accelerated the loss of water-soluble polysaccharides the watersoluble polysaccharides from chilli and chilli food had scavenging activity towarded. OH,O2-. and DPPH., moreover,the capacity of scavenging free radicals of each sample water-soluble polysaccharides showed positive correlation with the content of water-soluble polysaccharides.

关 键 词：辣椒 辣椒食品 可溶性多糖 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]