摘要
采用超氧阴离子自由基体系、羟基自由基体系、过氧化氢自由基体系、烷基自由基引发的亚油酸氧化体系及DPPH(二苯代苦味酰肼自由基)自由基体系对桑椹红色素的清除自由基活性进行了研究,并同VC进行了比较。结果表明,桑椹红色素对这几种自由基均有不同程度的清除作用,其对超氧阴离子自由基、羟基自由基和过氧化氢自由基的清除能力较好,且高于VC。清除DPPH自由基的能力低于VC。在所选浓度范围内,清除烷基自由基的能力不明显,和VC相当,清除率均低于50%。桑椹红色素是一种很好的天然自由基清除剂。
By using the superoxide radical system, hydroxyl radical system, H2O2 radical system,oxidation system of linolic acid induced by alkane radical and system of DPPH, the antioxidation activities of mulberry red pigment were studied and compared with VC. The results showed： the mulberry red pigment had different scavenging effects in these radical systems, and the scavenging capacity of mulberry red pigment in the superoxide radical system, hydroxyl radical system and H202 radical system showed good performance and its scavenging capacity was stronger than VC. The scavenging capacity to DPPH was lower than VC. In the selected concentration range, its capacity to alkane radical was not obvious, and almost equal to VC, with scavenging rate lower than 50%.Mulberry red pigment hence was a good kind of natural radical scavenger.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第12期77-81,共5页
Food Science
关键词
桑椹红色素
清除
自由基
mulberry red pigment
scavenging
free radical
