期刊文献+

籽瓜色素的稳定性及其清除自由基能力的研究 被引量:3

Study on the Stability and Free Radical Scavenging Ability of Seed-used Watermelon Pigment
下载PDF
导出
摘要 目的:研究籽瓜瓤中色素的稳定性及其清除自由基能力。方法:将籽瓜色素添加在氧化性、还原性、食品添加剂、金属离子中,对其稳定性及清除羟自由基、抗超氧阴离子自由基及总抗氧化能力(T-AOC)进行试验。结果:籽瓜色素在一定范围内,耐氧化性较好,在还原剂及葡萄糖中稳定性好,在柠檬酸中稳定性较差,Fe^(3+),Fe^(2+)对该色素均有增色作用,Fe^(3+)的影响最大,Zn^(2+),Cu^(2+),Al ^(3+),Na^+均有降色作用,Zn^(2+)降色影响较大,Cu^(2+),Al ^(3+),Na^+影响较小。抑制羟自由基1.268U/mg prot,抗超氧自由基能力18U/g prot,每分钟每毫克色素粗提物的总抗氧化活性0.238单位。结论:籽瓜色素具有良好的清除自由基活性,稳定性较好,可作为一种天然抗氧化活性色素来源。 Objective:Study the stability and free radicals scavenging ability of seed-used watermelon pigment.Method:The seed-used watermelon pigment is added into the oxidation,reduction,food additives,metal ions for testing its stability and abilities of free radicals scavenging,superoxide anion free radicals and T-AOC.Result:The antioxidative activity of seed-used watermelon is better within a certain range;it possesses good stability in reductant and glucose except citric acid.Fe^3+and Fe^2+have a considerable effect on color increasing of the pigment except Zn^2+,Cu^2+,Al^3+,Na^+,among which,Zn^2+has a great influence on color decreasing,Cu^2+,Al^3+,Na^+have a little influence.Inhibit hydroxyl free radicals of 1.268U/mg prot,inhibit super oxide free radical of 18U/g prot,the total antioxidant activity per minute per mg pigment crude extract is 0.238 units.Conclusion:The seed-used watermelon pigment has good activity of scavenging free radicals,better stability,can be used as a pigment source of natural antioxidant activity.
出处 《中国调味品》 CAS 北大核心 2016年第4期141-145,共5页 China Condiment
关键词 籽瓜 色素 抗氧化 稳定性 seed-used watermelon pigment antioxidant stability
  • 相关文献

参考文献16

  • 1孙亦农.籽瓜瓤和皮的综合利用[J].食品科学,1994,15(4):75-76. 被引量:9
  • 2王翠平.籽瓜抗氧化及抗肿瘤活性研究[J].安徽农业科学,2011,39(29):17833-17836. 被引量:17
  • 3Gouveia L, Nobre B P, Marcelo F M, et al. Functional food oil colored by pigments extracted from microalgae withsupercritical CO~ [J]. Food Chemistry, 2007, 101, 717- 723.
  • 4Galvano F, La Fauci L, Lazzarino G, et al. Cyanidins: metabolism and biological properties [J].Journal of Nutritional Biochemistry, 2004(15) : 2-11.
  • 5Hurtado N H, Morales A L, Gonzalez-miret M L, et al. Color pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit [J]. Food Chemistry, 2009, 117: 88-93.
  • 6孙静亚,郭君芬,杨玉霞.冬瓜皮色素的提取及性质的研究[J].食品研究与开发,2005,26(3):68-71. 被引量:6
  • 7孙静亚,王惠君,朱赞清,杨玉霞.南瓜色素的提取及理化性质的研究[J].现代食品科技,2005,21(1):49-52. 被引量:23
  • 8刘程.食品添加剂应用大全[M].北京:北京大学出版社,1998:420-450.
  • 9顾肇文,时松存.Study on the Pigments of the Colored Cotton[J].Journal of Donghua University(English Edition),2004,21(6):115-120. 被引量:4
  • 10Wanping Chen. Chemical extracted from the flower stability of yellow pigment bud of Sophora japonica L. (Huaimi) [J]. International Journal of Food Science and Technology, 2010,45,1666-1672.

二级参考文献55

共引文献102

同被引文献194

引证文献3

二级引证文献13

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部