摘要
本实验用多种方法对玫瑰花红色素的抗氧化性能进行研究,从而避免了单一方法的局限性。玫瑰花红色素对猪油具有较强的抗氧化作用;柠檬酸、抗坏血酸对玫瑰花红色素的抗氧化能力均有协同增效作用;吸光度法、化学发光法均证明玫瑰花红色素有较强清除·OH和O2-·的能力,并且具有剂量效应关系。
Several methods were adopted to study the antioxidation capability of red rose pigment and the conclusions were： red rose pigment has strong antioxidation capability to lard, and the effects show a direct relationship with the agents added amount. The nitric acid and asorbic acid also contribute to the antioxidation capability of red rose pigment. It shows also good capability to remove o OH and O2^-·, with the increase of concentration of red rose pigment also evidenced by chemiluminescence assay.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期273-276,共4页
Food Science
