摘要
对花青素类、黄酮类、类胡萝卜素类和醌类等十四种常用天然色素的抗氧活性研究表明:姜黄色素、两种高粱色素、可可壳色素、葡萄皮色素和洋葱色素具有较强的抗氧活性;紫草红色素、紫胶红色素、叶绿素铜钠盐、栀子黄色素和辣椒红色素具有一定的抗氧活性;甜菜红色素仅有一点抗氧活性;而红曲米色素和栀子蓝色素不具有抗氧活性。
The antioxidant activities of fourteen common natural pigments were investigated respectively. The results showedthat their pigments possessed antioxidant activities in the order as follows: turmeric, two kind of sorghum pigments, cocao huskpigment, grape-skin red pigment and onion scarf skin pigment > gromwell red, lac dye red,sodium copper chlorophyllin, gardeniayellow and paprika oleoresin > beet red. However, red kojic red and gardenia blue have no antioxidant activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第6期96-100,共5页
Food Science
基金
国家自然科学基金资助项目[2002(30270877)]
