摘要
研究紫洋葱皮花色苷在不同条件下的稳定性和抗氧化活性。在不同pH、温度、光照和金属离子条件下考察紫洋葱皮花色苷的稳定性,用体外抗氧化体系为模型,研究其对DPPH自由基的抗氧化活性。结果显示:pH为5时花色苷稳定性好;60℃以下稳定性良好;光照可促进花色苷分解;金属离子Zn2+、Cu2+、Ca2+对花色苷稳定性影响较大。抗氧化活性研究结果表明紫洋葱皮花色苷具有一定的清除DPPH自由基能力,其清除效果好于VC。
The stability and antioxidant activity of anthocyanins from purple onion skin were studied under different conditions. The effects ofpH, temperature, light and metal ion on stability of anthocyanins were studied. The antioxidant activity was evaluated by scavenging effects to DPPH radical. The results showed that light, Zn2＋, Cu2＋, Ca2＋ have some degradation effects on purple onion skin anthocyanins, which has a good stability under 80℃ and pH 5. The antioxidative experiments show that purple onion skin anthocyanins have stronger capacities of scavenging DPPH flee radical compared to VC.
出处
《食品工业》
北大核心
2013年第8期27-29,共3页
The Food Industry
基金
齐齐哈尔大学青年教师科研启动支持计划项目(2011K-Z07)
关键词
紫洋葱
花色苷
稳定性
抗氧化活性
purple onion
anthocyanins
stability
antioxidant activity
