超声处理对虾青素稳定性和抗氧化性的影响  

Effect of Ultrasonic Treatment on Stability and Antioxidant Activity of Astaxanthin

作　　者：张丽瑶 张华敏[1] 王志祥[1] 崔志芹[1] ZHANG Li-yao;ZHANG Hua-min;WANG Zhi-xiang;CUI Zhi-qin(China Pharmaceutical University,Nanying 210009,China)

机构地区：[1]中国药科大学,江苏南京210009

出　　处：《食品与药品》2018年第4期264-267,共4页Food and Drug

摘　　要：目的考察超声处理对虾青素稳定性和抗氧化性的影响。方法以雨生红球藻来源的虾青素为研究对象,经超声处理,测定溶液中虾青素浓度的变化,并测定其抗氧化活性。结果虾青素溶液经超声后,全反式异构体的浓度大幅度降低,9-顺式和13-顺式异构体浓度均有所增加;经超声处理后的虾青素,各异构体清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基的能力大幅增强,总清除率达100%。结论虾青素经超声处理后,不仅使虾青素降解为其他成分,同时可能也引起了异构体之间的相互转化。Objective To investigate the effect of ultrasonic treatment on the stability and antioxidant activity of astaxanthin. Methods Astaxanthin extracted from Haematococcus pluvialis was used as research object. After ultrasonic treatment, the concentration of astaxanthin in solution was determined, and its antioxidant activity was evaluated by 2,2-diphenyl-1-picrylhydrazyl（DPPH） radical scavenging assay. Results After ultrasonic treatment, the concentration of all-trans-astaxanthin decreased greatly, the concentration of 9-cis-isomer and 13-cis-isomer increased. The DPPH scavenging assay showed that the antioxidant activities of astaxanthin isomer greatly increased after ultrasonic treatment and the scavenging rate of DPPH radical reached 100 %. Conclusion Ultrasonic treatment not only degrades the astaxanthin into other ingredients, but also causes the mutual transformation between isomers.

关 键 词：虾青素 超声 稳定性 异构体 抗氧化性 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]