高含量番茄红素纳米分散体的制备及其抗氧化作用的研究  

Study on the Preparation and Scavenging Effects of High Concentrations of Lycopene Nanodispersion on Reactive Oxygen Species

作　　者：柴星星[1] 鲍波[1] 朱少平[1] 冷扬[1] 陈一淑[1] 余华军[1] 

机构地区：[1]广东医学院实验动物学教研室实验动物中心,广东湛江524023

出　　处：《食品与发酵科技》2015年第2期35-38,96,共5页Food and Fermentation Science & Technology

基　　金：广东省科技计划项目(2010B060500015;2013B060300038)

摘　　要：采用乳化蒸发的方法制备得到番茄红素纳米分散体并对其进行体外抗氧化活性研究。运用激光光散射的方法检测纳米分散体的平均粒径及分布,HPLC法测定纳米分散体样品中番茄红素的含量,通过其对H2O2、·OH的体外清除能力探讨其抗氧化作用。结果表明:采用乳化蒸发的方法制备获得的番茄红素纳米分散体的平均粒径大小为230.3nm,PDI值0.208,浓度达到192μg/m L,番茄红素的水溶性获得改善,其体外抗氧化的活性得到增强。Preparation of lycopene nanoparticles by emulsification-evaporation and investigation of the scavenging effects on reactive oxygen species in vitro.The particle size analyzer was used to measure the average particle size and distribution of the lycopene nanoparticles,HPLC was used to determine the content of lycopene in lycopene nanoparticles,the antioxidant activity of the lycopene nanoparticles in vitro were detected by measuring its scavenging effects towards hydrogen peroxide and hydroxyl free radical.The results showed that：The Z-Ave particle size of lycopene nanoparticles,prepared by the method of emulsion evaporation,was 230.3nm,the value of PDI was0.208,the concentration of lycopene in lycopene nanoparticles was 192μg/m L,its water-solubility and antioxidant activity enhanced.

关 键 词：番茄红素 纳米分散体 乳化蒸发法 超声乳化 粒径分析 

分 类 号：TS202.3[轻工技术与工程—食品科学]