黑色食品色素清除活性氧功效及抗氧化活性  

Studies on the Black Pigments for Its Ability to Scavenge Active Oxygen Radical and Antioxidative Actions

作　　者：肖湘[1] 卢刚[1] 张捷 俞丽君[1] 张尔贤[1] 

机构地区：[1]汕头大学理学院生物学系,汕头515063

出　　处：《药物生物技术》2000年第2期112-115,共4页Pharmaceutical Biotechnology

摘　　要：对从黑米、黑豆、海藻 (铜藻 )提取的色素 ,进行清除活性氧和抑制脂质过氧化的实验研究 ,结果发现三种色素对O2 和·OH均有良好的清除作用 ,也能明显地抑制卵黄脂蛋白PUFA的过氧化。同时对三种色素的理化性质作了一些定性分析。In this paper,the natural pigments of black rice ,black bean and Sargassum horner have been studied The experimental results showed that the O 2 and .OH can be scavenged apparently by the three kinds of pigments. Some qualitative studies are also tested in this paper

关 键 词：黑色食品 色素 脂质过氧化 超氧阴离子自由基 

分 类 号：R151.2[医药卫生—营养与食品卫生学]