五味子水溶性红色素理化性质及抗氧化研究

Study on physicochemical characterization and antioxidant activity of red pigment in Schisandarchiennsis Bail

研究了五味子中水溶性红色素的理化性质,并用邻二氮菲-Fe2+氧化法检测其红色素清除H2O2/Fe2+体系产生的羟自由基的作用。结果显示,五味子红色素在506nm处有最大吸收,pH对色素影响明显,色素易被双氧水氧化,吸光度随着温度的升高而变大,五味子色素溶液颜色的深度也增加,金属离子K+、Mg2+、Zn2+、Na+、Mn2+、Ba2+对色素色泽没有影响,加入常用的食品添加剂后红色素吸光度无明显变化。实验表明,五味子红色素对羟基自由基具有一定的清除作用,在食品中加入五味子红色素,可增加食品抗氧化能力。

The physicochemical character and hydroxyl radical scavenge effect of red pigment were tested with 1,10- phenanthro-line- Fe^2＋ oxidative assay.The results showed pH had significant effect on the tone of pigment. Metallic ions K^＋ ,Mg^2＋ ,Zn^2＋ ,Na^＋ ,Mn^2＋ ,Ba^2＋ had no effect on the tone of pigment,addition of food additive had no effect on the pigment. Red pigment in Schisandarchiennsis Bail had strong antioxidant activity.Addition of red pigment in food could increase the antioxidant activity.