摘要
目的:研究茄子皮天然红色素体外抗氧化活性;方法:以抗坏血酸为对照,以Fenton反应产生羟自由基(.OH),肾上腺素自氧化反应产生超氧阴离子自由基(O2-.)为试验模型,采用紫外分光光度法和荧光分析法,测定茄子皮红色素对羟自由基、超氧阴离子自由基、过氧化氢的清除作用;结果:茄子皮红色素对上述自由基均有清除作用,对羟自由基和超氧阴离子自由基清除效果比抗坏血酸好,清除过氧化氢能力弱于抗坏血酸;结论:茄子皮红色素具有明显清除自由基的作用。
Objective:To evaluate the antioxidant activity of aubergine red pigment in vitro;Methods:The eliminating ability of aubergine pigment on hydroxyl radical,superoxide anion radical and hydrogen peroxide were studied and compared with that of ascorbic acid by UV spectrophotometry and Fluorescence analytic method.The hydroxyl radical and superoxide anion were produced respectively by Fenton and autoxidation of adrenaline system;Results:Aubergine red pigment could eliminate all of free radicals above.Comparing w...
出处
《食品与机械》
CSCD
北大核心
2008年第2期62-64,共3页
Food and Machinery
基金
石河子大学自然科学与创新基金项目(项目编号:ZRKX2006-Y34)
关键词
茄子皮红色素
羟自由基
超氧阴离子
H2O2
抗氧化活性
Aubergine pigment
Hydroxyl radical
Superoxide anion radical
Hydrogen peroxide
Antioxidant activity