天然萝卜红色素的抗脂质过氧化功能  

Study on Antioxidative Function of Red Radish Pigment

作　　者：吕晓玲[1] 曹东旭[1] 张泽生[1] 刘忠华 

机构地区：[1]天津轻工业学院,300222

出　　处：《食品科学》2001年第5期19-21,共3页Food Science

摘　　要：采用硫氰酸铁(FTC)法测定了萝卜红色素对亚油酸过氧化反应(40℃)的抑制作用；采用气相色谱法测定了其对芥菜籽油过氧化反应中(93℃)氧的吸收的抑制作用。天然萝卜红色素的抗氧化能力与同浓度的BHT相近，0.01％的添加量即可达到93％以上的抑制率。萝卜红色素是一种应用前景广阔的具有抗氧化功能的天然食用色素。FTC method was used to determine inhibition effect of red radish pigment to peroxidation of linoleic acid(40℃)Gas chromatography was adopted to measure inhibition action of red radish pigment in the oxygen absorption during the peroxidation of canola oil(93℃).Natural red radish pigment had almost the same antioxidative activity as BHT at the same concentration.The inhibition ratio,coold be achiewed more than 93％by the 0.01％pigment addition.Red radish pigment was a natural,edible and strong antioxidative pigment with broad application prospects.

关 键 词：萝卜红色素 抗氧化功能 硫氰酸法 气相色谱法 亚油酸 芥菜籽油 食用色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]