桃金娘果实多糖抗氧化稳定性的研究

Study of Antioxidant Stability of Polysaccharides from Rhodomyrtus tomentosa(Ait.)Hassk Berries

以桃金娘果实为研究对象,以对羟基自由基(·OH)的清除率为考察指标,通过模拟不同的光照、温度、酸碱度、金属离子、食品配料及杀菌方式等食品加工条件,评价桃金娘果实多糖的抗氧化稳定性。结果表明:光照和常用食品配料对桃金娘果实多糖抗氧化稳定性影响较小,而温度、酸碱度及杀菌方式等对桃金娘果实多糖抗氧化稳定性影响较大。此外,Na^(+)和K^(+)对桃金娘果实多糖抗氧化稳定性影响较小,而Ca^(2+)和Fe^(3+)对桃金娘果实多糖稳定性影响较大。

The antioxidant stability of Rhodomyrtus tomentosa berry polysaccharides was evaluated by simulating different food processing conditions such as varied light,temperature,pH,metal ion,common food ingredients and sterilization methods,using the hydroxyl radical (·OH)clearance rate as the evaluation index.The results showed that the antioxidant capacity of Rhodomyrtus tomentosa berry polysaccharides remained stable under different lighting and common food ingredients,but was degraded by various temperatures,pH and sterilization methods. Additionally,good antioxidant stability of Rhodomyrtus tomentosa berry polysaccharides was observed in the presense of Na^(+),K^(+) but not Ca^(2+) and Fe^(3+).