摘要
用不同溶剂提取的辣椒籽提取物,添加到水分散性辣椒红素溶液中,通过分光光度法比色测定色素溶液吸光度A的变化值,结果表明:辣椒籽提取物对水分散性辣椒红素有明显的抗氧化作用;不同辣椒品种及不同溶剂提取的辣椒籽提取物的护色效果存在明显差异。
Through determining A with photoelectric colorimeter, the results showed that the extractive of chilli seed obtained with different extraction solvents have extremely antioxidative effect in water dispersive paprika oleoresin. The antioxidative effects are obvious differences in chill of different species and in different extraction solvents.
出处
《食品科技》
CAS
北大核心
2004年第12期49-52,共4页
Food Science and Technology
关键词
辣椒籽提取物
辣椒红素
抗氧化作用
extractive of chilli seed
paprika oleoresin
antioxidative effect
