黑米色素抗氧化性能研究  

Study on Antioxidant Activity of Black Rice Pigment

作　　者：吴娟 曾旭诺 叶利利 WU Juan;ZENG Xu-nuo;YE Li-li(School of Life Sciences,Anqing Normal University,Anqing,Anhui 246133)

机构地区：[1]安庆师范大学生命科学学院,安徽安庆246133

出　　处：《安徽农业科学》2023年第15期147-149,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省教育厅高校教师自然科学研究项目“有色稻籽粒颜色遗传分析与功能性分子标记的设计”(KJ2018A0356)。

摘　　要：研究了黑米色素提取最佳工艺参数及抗氧化性能,结果显示:在对黑米色素进行提取的过程中,当料液比达到1∶6,提取30 min时,提取效果最好。黑米色素对DPPH自由基、超氧阴离子、羟基自由基都有一定清除能力,为黑米色素在食品和生物医药等多个领域的广泛应用和研究提供一定的理论基础。The best technological parameters and antioxidant properties of black rice pigment were studied.The results showed that in the process of extracting black rice pigment,when the solid-liquid ratio reached 1∶6 and the extraction duration was about 30 min,the extraction effect could reach the best.Black rice pigment can scavenge DPPH radical,superoxide anion and hydroxyl radical,which provides a theoretical basis for the wide application and research of black rice pigment in food,biomedicine and other fields.

关 键 词：黑米色素 提取工艺 色素提取率 抗氧化性能 自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]