黑木耳天然黑色素理化性质及其抗氧化活性的研究  

Physicochemical properties and antioxidant activities of Auricularia auricula melanin

作　　者：邹宇[1] 尹冬梅[2] 胡文忠[1] 姜爱丽[1] 陈晨[1] 顾振新[3] 

机构地区：[1]大连民族学院生命科学学院,辽宁大连116600 [2]上海应用技术学院生态技术与工程学院,上海201418 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2013年第5期118-120,125,共4页Science and Technology of Food Industry

基　　金：大连民族学院博士启动基金项目(110015)

摘　　要：对黑木耳天然黑色素的理化性质与抗氧化活性进行了研究,结果表明:黑木耳天然黑色素粉末呈黑色(L*=41.03),略带红色和黄色(a*=2.26,b*=3.78),具有与其他黑色素相似的溶解性;黑木耳黑色素热稳定性较强,100℃加热4h后,色素保存率仍达到88.0%,但对光照敏感,自然光照射5d时残存的黑色素仅为25.3%;黑木耳黑色素具有较强的抗氧化能力,1.0mg/mL浓度的黑色素溶液羟自由基清除率和脂质过氧化抑制率均在40%以上。黑木耳黑色素可进一步开发为具有保健功能的天然食用色素。The physicochemical properties and antioxidant activities of Auricularia auricula（A.auricula）melanin were studied.The result showed that A.auricula melanin powder was dark with a little red and yellow colored （L＊= 41.03, a＊ =2.26, b＊ = 3.78）. The solubility properties of A. auricula melanin were very similar to those of the typical melanin.A, auricu/a melanin possessed a stronger thermal stability and pigment retention rate was 88.0% after heating at 100℃ for 4h.Whereas, A. auricula melanin was sensitive to light and pigment retention rate was only 25.3% when irradiation for 5d by natural light. A. auricula melanin exhibited a strong antioxidant activity. At concentration of 1.0mg/mL, hydroxyl radical scavenging activity and lipid peroxidation inhibiting activity of A.auricula melanin were greater than 40%.Thus, A.auricula melanin could be further used as a natural healthful food colorant.

关 键 词：黑木耳 黑色素 理化性质 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]