影响黑糯玉米芯色素抗氧化活性的因素及与其他抗氧化剂效应的比较

Study on Antioxidant Activity of Pigment in Black Glutinous Corncob

以大豆色拉油为材料,用丙二醛法研究了黑糯玉米芯色素(BGCP)的浓度、酸度、溶剂、铁离子对油脂抗氧化性的影响;用1,1-二苯-2-苦肼法(DPPH法)对BGCP的抗氧化活性进行了总体评价。结果表明:BGCP对大豆色拉油的抗氧化效果优于BHA、PG这2种常用的抗氧化剂,低于BHT的抗氧化效果,其抗氧化的最适浓度为0.04%,最适pH为6,用水作为溶剂的抗氧化活性比用乙醇和CCl4好,在铁离子存在的情况下,也表现很强的抗氧化性;BGCP的抗氧化能力是BHA的182.0%,相当于Vc的79.2%。

The soybean salad oil was used to study the effects on concentration, acidity, solvent, iron ion on antioxidant activity of black glutinous corncob pigment BGCP. The method of MDA was used to evaluate the antifat oxidation ability and to test the influence of concentration, acidity, solvent, and iron ion on the antioxidant activity; The method of DPPH was used to evaluate antioxidant activity of BGCP in general. Results： BGCP was better than BHA and PG on the effects on antioxidant activity, but a little worse than BHT. The most suitable concentration of its antioxidant activity is 0.04 % ; the most suitable pH is 6. Compared to alcohol and CCl4, water was more suitable as the solvent. In the circumstances with iron ion, BGCP also displays a very strong antioxidant activity;The antioxidant activity of BGCP is as much as 182.0 % of BHA, and is 79.2 % of Vc.