紫甘蓝食用色素抑制细胞脂质过氧化活性研究  

Inhibitory Activity of the Natural Pigments from Red Cabbage to Cellular Lipid Peroxidation

作　　者：王忠博 张志斐 姚妍妍 李洋 

机构地区：[1]华北理工大学药学院,河北唐山063000

出　　处：《食品研究与开发》2016年第24期38-42,共5页Food Research and Development

基　　金：河北省自然科学基金项目(H2016209319);河北省省级大学生创新创业训练计划项目(X2015062)

摘　　要：探讨紫甘蓝食用色素抑制细胞发生脂质过氧化反应的活性。采用H_2O_2诱导的红细胞溶血、肝匀浆脂质过氧化反应、肝线粒体肿胀实验以及羟基自由基评价紫甘蓝食用色素抑制细胞脂质过氧化损伤的能力。紫甘蓝食用色素能够显著抑制红细胞溶血、降低脂质过氧化反应、减轻线粒体肿胀、清除羟基自由基,均呈一定的量效关系。紫甘蓝食用色素在体外能够抑制细胞脂质过氧化反应,作为天然食用色素开发利用,有广阔前景。The objective of this work was to study the inhibitory activity of the natural pigments from red cabbage to cellular lipid peroxidation. The methods of H2O2-induced erythrocyte hemolysis and lipid peroxidation of liver homogenate, mitochondrial swelling and scavenging hydroxyl radical were used to evaluate the inhibitory activity. The results showed that the natural pigments from red cabbage inhibited erythrocyte hemolysis, lipid peroxidation and mitoehondrial swelling significantly and were scavengers of hydroxyl radical. The inhibitory activity showed a dose-dependent increase in the assays. The natural pigments from red cabbage could inhibit cellular lipid peroxidation and might be developed as edible pigment with broad prospects.

关 键 词：紫甘蓝 天然食用色素 脂质过氧化反应 抗氧化活性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]