摘要
目的:通过与VC的对比实验,研究虾青素的抗氧化能力。方法:分别采用DPPH自由基测定法、水杨酸法以及邻苯三酚自氧化法,研究虾青素和VC在清除DPPH自由基(DPPH·)、羟基自由基(·OH)和超氧阴离子(O2-·)的能力。结果:虾青素能有效地抑制羟基自由基、超氧阴离子自由基,且清除率大于VC,清除DPPH·自由基方面虽然略低于VC,但同样表现出较高的清除率,当浓度为90μg/mL时,清除率为95.0%。结论:虾青素具有明显的抗氧化活性。
Objective：To investigate the anti-oxidation activity of astaxanthin and compared with VC.Method：Free radical scavenging properties were investigated in modified chemical system.The antioxidation activity of astaxanthin and VC for DPPH radical,hydroxy radical and superoxide anion was detected by spectro-photometry.Results：The inhibition and elimination rate of astaxanthin to ·OH and O 2-·was higher than VC.Although the effect of astaxanthin on eliminating DPPH·radical was slightly lower than VC,but the elimination rate still high to 95.0% at concentration 90 μg/mL.Conclusion：Astaxanthin has obvious anti-oxidation activity.
出处
《食品科技》
CAS
北大核心
2010年第4期232-234,共3页
Food Science and Technology
基金
国家"十一五"科技支撑计划项目(2006BAD27B06)
关键词
虾青素
VC
自由基
抗氧化
astaxanthin
VC
free radical
anti-oxidation
