茶多酚、螺旋藻及其复配物的抗氧化性能研究  

Study on Antioxidant Properties of Tea Polyphenols,Spirulina and Their Mixtures

作　　者：马君义[1,2] 马绍城 刘嘉欣[4] 周亚斌[1] 许艳[1] 王义峰[1] 张继[1,2] 

机构地区：[1]西北师范大学生命科学学院,甘肃兰州730070 [2]甘肃特色植物有效成分制品工程技术研究中心,甘肃兰州730070 [3]福建师范大学生命科学学院,福建福州350117 [4]中山大学生命科学学院,广东广州510275

出　　处：《食品研究与开发》2014年第16期22-26,共5页Food Research and Development

基　　金：西北师范大学大学生学术科研资助金项目(2011-y-02)

摘　　要：以抗坏血酸(VC)为对照,考察了茶多酚(TP)、螺旋藻(SP)及其复配物对·OH、O2-·和DPPH自由基的清除能力,进而分析它们的抗氧化性能。结果表明,TP、SP对·OH、O2-·和DPPH自由基都具有一定的清除能力,且在研究浓度范围内其清除率都随待测样品浓度增加而增强。TP清除自由基的能力优于SP,且TP对·OH、DPPH自由基的清除能力与VC相当,SP对·OH自由基的清除能力较强而对DPPH自由基的清除能力很弱;向SP中添加10%左右的TP,即表现出较强的协同抗氧化性能,这对进一步研发适宜于中、老年人服用的兼有抗氧化和增强免疫力的营养保健食品具有重要的参考价值。The antioxidant properties such as scavenging the free radicals towards hydroxyl radical （·OH）, superoxidized anionic radical （O2-·） and 1,1-diphenyl 2-picrylhydrazyl （DPPH） by tea polyphenols （TP）, spirulina（SP） and their mixed compounds were investigated through using ascorbic acid （VC） as the contrast. The results showed that TP and SP had a certain scavenging activities to ·OH,O2-· and DPPH,and the scavenging ratio increased with the concentration of TP,SP and their mixed compounds in the range of the investigated concentration. The TP＇s scavenging abilities to·OH,O2-·and DPPH was better than SP＇s,and equivalent to VC in its scavenging activities to ·OH and DPPH. SP had a good scavenging abilities to ·OH but bad to DPPH. TP and SP mixed compounds showed strong synergistic antioxidant properties if 10 %of TP was added into SP ,the results provied an important reference for the further research and development of health-care food which play a role of enhance immune and antioxidant properties and the health-care food was suitable for the middle-aged and elderly.

关 键 词：茶多酚 螺旋藻 复配物 抗氧化性能 

分 类 号：TS272[农业科学—茶叶生产加工] TQ914.2[轻工技术与工程—农产品加工及贮藏工程]