酸果蔓色素的抗氧化活性及稳定性研究

Studies on antioxidative activity and stability of cranberry pigment

用50%乙醇作为溶剂,在pH等于3、温度为50℃的条件下加热2h,提取了酸果蔓中的色素。利用分光光度法对酸果蔓色素的抗氧化活性进行了检测,并研究了在不同条件下酸果蔓色素的稳定性。结果表明,酸果蔓色素对羟自由基、超氧阴离子自由基的清除率分别是64·3%、85·3%,对脂质过氧化的抑制率为76·5%。在酸性及氯化钠溶液中能稳定存在,有较好的光稳定性,在50℃下有较好的热稳定性。酸果蔓色素有较好的抗氧化性能。

Cranberry pigment was extracted by 50% ethanol solution at pH of 3 and 50℃ for 2h. The antioxidative activity of Cranberry pigment were studied by photometric method, and studied its stability in different condition. The result showed： The scavenging percentage of Cranberry pigment to hydroxyl radical is 64. 3%, to superoxide radical is 85.3%, inhibitory effect on lipid peroxidantion is 76. 5%. It is very stability in acid solution, NaCl solution and blow 50℃, the effect of light on stability is very smaller. Cranberry pigment has the good antioxidative activity.