秦巴山区垂序商陆果实红色素稳定性及抗氧化活性研究

Study on the Stability and Antioxidation Effects of Red Pigment from Fruits of Phytolacca acinosa Roxb

研究秦巴山区垂序商陆果实提取物中红色素在不同条件下的稳定性。采用不同pH值、不同温度和光照条件考察秦巴山区垂序商陆果实红色素的稳定性,采用体外抗氧化体系为模型,研究了其对DPPH自由基的抗氧化活性。结果显示:秦巴山区垂序商陆果实红色素在pH2.16以上比较稳定,自然光、紫外光照射及高温对色素的影响很大;秦巴山区垂序商陆果实红色素具有一定的清除DPPH自由基能力。可见秦巴山区垂序商陆果实红色素在不同条件下稳定性不同,并具有一定的抗氧化活性,结果可为秦巴山区垂序商陆红色素的提取,分析及其相关食品药品的研发提供参考。

Study on the stability and antioxidation effects of red pigment from fruits of Phytolacca acinosa Roxb under different conditions.In this experiment,We studied its stability of different pH value,light and temperature.And evaluated its ability of the antioxidant activity by Scavenging effects to DPPH radical.Results showed：The results showed that the natural light,UV light and high temperature have obvious influence to stability of the red pigment.The red pigment has ability of removing DPPH·.Conclution：The stability of red pigment of phytolacca acinosa Roxb change with conditions,and the red pigment have significant antioxidant activity.The study can reference for the pharmaceutical,analysis,development of red pigment from fruits of Phytolacca acinosa Roxb.