紫甘蓝色素的抑菌性和抗氧化性研究

The Study on the Bacteriostasic and Antioxidant Activity of Purple Cabbage Pigment

以紫甘蓝为原料,采用微波浸提法提取紫甘蓝色素,对其抑菌性和抗氧化性进行研究。结果表明:紫甘蓝色素对细菌和真菌都有抑制作用,对大肠肝菌、金黄色葡萄球菌和酵母菌的最小抑菌浓度分别为2.9%、2.9%和3.0%。从还原能力、抗脂质过氧化和对自由基清除能力等方面对紫甘蓝色素的抗氧化能力进行研究和评价。结果表明:色素有一定的还原能力,对亚油酸过氧化有抑制作用,当花色苷浓度为0.15 mg/mL时,其抑制率高达56.1%;对DPPH自由基有明显的清除作用,当花色苷浓度为0.15 mg/mL时,清除率为89.3%。因此,紫甘蓝色素作为具有抗氧化功能和抑菌功能的天然色素有着广阔的应用前景。

The bacteriostasic activity and antioxidant activity of the pigment from purple cabbage was studied by microwave extraction. The results showed that the pigment had activity against Escherichia coli, Staphylococcus aureus, Saccharomyces cerevisiae. The minimum inhibiting contents were 2.9%, 2.9% and 3.0%, respectively. The antioxidant activity of pigment was studied by different analytical methods： total reducing activity, inhibitory effect on lipid peroxidation and free radical-scavenging activity on DPPH.. The results showed that this pigment had reducing capacity; when anthocyanin content was 0.15 mg/mL, the maximum scavenging rate on DPPH was 89.3% and the maximum scavenging rate DPPH was 89.3%. Therefore, the purple cabbage pigment as bacteriostasic activity and antioxidant activity of natural pigment had broad prospects for application.