紫山药色素醇提物的抗氧化活性研究  

Study on Antioxidant Activity of Ethanol Extracts from Purple Yam Pigment

作　　者：霍艳荣[1,2] 高前欣[2] 王振宇[1,3] 

机构地区：[1]东北林业大学林学院食品科学与工程专业,黑龙江哈尔滨150040 [2]浙江农林大学,浙江杭州311300 [3]哈尔滨工业大学,黑龙江哈尔滨150090

出　　处：《安徽农业科学》2015年第7期299-301,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]采用体外试验的方法测定紫山药色素清除自由基的抗氧化性功能。[方法]以乙醇为溶剂提取紫山药色素,AB-8大孔树脂制备纯化物,采用清除羟自由基、超氧阴离子自由基、DPPH法、测定还原力等体外试验方法研究其对自由基体系的抗氧化作用、还原力大小。[结果]试验表明,紫山药色素具有良好的抗氧化能力,纯化后抗氧化能力增强。纯化后清除羟自由基的IC50略低于VC,当纯化物浓度高于0.7 mg/ml时,其清除率高于VC;当纯化物浓度达到5.0 mg/ml时,对超氧阴离子自由基的清除率为95%,高于VC(92%);浓度高于2.0 mg/ml时,对DPPH·的清除率与VC相当。[结论]研究可为拓展紫山药色素的应用领域提供理论依据,为天然抗氧化剂的开发人员和食品行业的技术人员提供新的参考资料。[Objective] The function of antioxidation and scavenging free radicals of purple yam pigment was determined by using in vitro methods. [Method] Ethanol was used to extract purple yam pigment and then purified with AB-8. Hydroxyl radicals,oxygen free radicals,DPPH radicals eliminate and reducing capacity was studied by in vitro methods. [Result] The results showed that purple yam pigment has good antioxidant ability and enhanced after purification. IC50 of ·OH was slightly lower than VCand higher than it when the concentration was more than 0. 7 mg/ml. The oxygen free radicals eliminate ratio was 95%,higher than VC（92%） when it was 5. 0 mg/ml. The DPPH· eliminate ratio was same as VCwhen the concentration higher than 2. 0 mg/ml. [Conclusion]The study can provide theoretical basis for expanding application field of purple yam pigment,and provide reference data for natural antioxidants developers and technical personnel of food industry.

关 键 词：紫山药色素 醇提物 自由基 抗氧化 

分 类 号：S632.1[农业科学—蔬菜学]