摘要
从紫色马铃薯中提取出花色苷,对其抗氧化活性进行了研究。对紫色马铃薯花色苷的总还原力、清除DPPH·、抗脂体抗氧化活性和清除羟自由基能力的试验结果表明:紫色马铃薯花色苷的总还原力与抗坏血酸相当;当紫色马铃薯花色苷浓度达500μg/mL时,抗脂体抗氧化活性的抑制率为88.34%,DPPH·清除能力达到94.98%。紫色马铃薯花色苷浓度在低于400μg/mL时清除羟自由基能力的明显高于抗坏血酸,当高于400μg/mL时清除羟自由基能力低于抗坏血酸。
The antioxidant of anthocyanins extracted from purple potatoes were studied. Total reducing power, DPPH. radical-scavenging activity, anti-liposome, antioxidant activity and Hydroxyl Radical Scavenging test results of purple potato anthocyanins showed that: the total reducing power of purple potato anthocyanins corresponds to ascorbic acid. Antioxidant activity of purple potato anthocyanins concentration 500 μg/mL as the anti-liposome inhibition rate of 88.34%, the DPPH. scavenging rate of 94.98%. The ability of purple potato anthocyanins to remove the hydroxyl radical was significantly higher than ascorbic acid when its concentration was higher than 400 Ixg/mL. Hydroxyl Radical Scavenging below ascorbic acid when its concentration was lower than 400 Ixg/mL.
出处
《食品工业》
北大核心
2013年第2期37-40,共4页
The Food Industry
关键词
紫色马铃薯
花色苷
抗氧化活性
purple potatoes
anthocyanin
antioxidant activity