紫色马铃薯花色苷抗氧化活性研究  

Study on Antioxidant Activity of Purple Potatoes Anthocyanin

作　　者：齐美娜[1] 张永忠[1,2] 李品[2] 李娜[2] 

机构地区：[1]东北农业大学食品科学系,哈尔滨150030 [2]东北农业大学应用化学系,哈尔滨150030

出　　处：《食品工业》2013年第2期37-40,共4页The Food Industry

摘　　要：从紫色马铃薯中提取出花色苷,对其抗氧化活性进行了研究。对紫色马铃薯花色苷的总还原力、清除DPPH·、抗脂体抗氧化活性和清除羟自由基能力的试验结果表明:紫色马铃薯花色苷的总还原力与抗坏血酸相当;当紫色马铃薯花色苷浓度达500μg/mL时,抗脂体抗氧化活性的抑制率为88.34%,DPPH·清除能力达到94.98%。紫色马铃薯花色苷浓度在低于400μg/mL时清除羟自由基能力的明显高于抗坏血酸,当高于400μg/mL时清除羟自由基能力低于抗坏血酸。The antioxidant of anthocyanins extracted from purple potatoes were studied. Total reducing power, DPPH. radical-scavenging activity, anti-liposome, antioxidant activity and Hydroxyl Radical Scavenging test results of purple potato anthocyanins showed that： the total reducing power of purple potato anthocyanins corresponds to ascorbic acid. Antioxidant activity of purple potato anthocyanins concentration 500 μg/mL as the anti-liposome inhibition rate of 88.34%, the DPPH. scavenging rate of 94.98%. The ability of purple potato anthocyanins to remove the hydroxyl radical was significantly higher than ascorbic acid when its concentration was higher than 400 Ixg/mL. Hydroxyl Radical Scavenging below ascorbic acid when its concentration was lower than 400 Ixg/mL.

关 键 词：紫色马铃薯 花色苷 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]