摘要
本研究从红花提取物中分离并用质谱鉴定了四种黄色素。建立了一个快速测定红花提取物中黄色素的反相液相色谱方法,并对不同温度和时间加热对红花提取物中黄色素含量的影响及其动力学变化进行了研究。进一步采用清除DPPH自由基能力的方法测定红花提取物的抗氧化能力。结果显示随着温度的升高,红花提取物中黄色素的含量逐步减少,同时发现红花黄色素含量与其抗氧化能力有相关性。
In this paper, four yellow pigments in extract of safflower florets （ESF） were isolated and identified by MS. A rapid reversed phase HPLC method was developed for the determination of yellow pigments in ESFs obtained from the samples heated at different temperatures and times by using a binary gradient system. Furthermore, the antioxidant capacity based on the ability to scavenge the 1,1-diphenyl-2-picryl-hydrazyl （DPPH） radical of ESFs was investigated. The dynamic change of yellow pigments in ESFs was monitored by HPLC. The results obtained showed that the content of yellow pigments in extracts is gradually decreased with increasing temperature. The correlationship between the content of yellow pigments and their antioxidant activity is also found.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第9期36-40,共5页
Food Science
基金
教育部长江学者和创新团队发展计划(IRT0540)
江西省工业科技攻关重点项目(2005年度)
