紫甘薯花青素的功能特性研究  

Study on Functional Properties of Purple Sweet Potato Anthocyanins

作　　者：吴春[1] 孙胜敏[1] 姜黎明[1] 刘涛[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《化学与粘合》2012年第6期13-14,49,共3页Chemistry and Adhesion

基　　金：黑龙江省教育厅科学技术研究重点项目(编号:12511z010)

摘　　要：采用抗坏血酸和BHT作为对照,测定了紫甘薯花青素的还原能力、对食用油脂的抗氧化能力及对.OH自由基和O2-.自由基的清除能力。结果表明,当浓度大到0.5mg/mL时,其还原能力接近抗坏血酸;在豆油基质中紫甘薯花青素的抗氧化活性高于BHT;在试验质量浓度范围内,紫甘薯花青素对.OH自由基的清除率为81.2%,活性略低于抗坏血酸;对O2-.自由基的清除率可达91.3%,活性强于BHT。The functional properties of purple sweet potato anthocyanins were tested and compared with ascorbic acid and BHT,such as the reduction ability,the oxidation resistance towards the edible oils,and the hydroxyl radical and superoxide anion radical scavenging activity.The results indicated that the reduction ability was similar with ascorbic acid when the concentration was 0.5mg/mL;the oxidation resistance was higher than BHT in oils.In the range of test mass concentration,the maximum hydroxyl radical scavenging rate was 81.2% which was lower than that of ascorbic acid and the superoxide anion radical scavenging rate was 91.3% which was higher than that of BHT.

关 键 词：紫甘薯 花青素 功能性 

分 类 号：TS202.3[轻工技术与工程—食品科学]