摘要
对比研究了樟树果实红色素与Vc、茶多酚清除羟基自由基(·OH)和二苯代苦味酰肼基(DPPH·)的活性。结果表明:在0.025～1.6mg/mL浓度范围内,随色素浓度的增大,清除·OH的能力增强,色素、Vc、茶多酚对·OH的半清除率浓度(IC50)分别为0.33、0.25、0.12mg/mL,色素是Vc的75.76%和茶多酚的36.36%;在1～100μg/mL范围内,色素对DPPH·的清除率与浓度呈量效依赖关系,色素、Vc、茶多酚IC50分别为42.97、14.51、10.83μg/mL,色素为Vc的33.77%和茶多酚25.20%。稳定性研究结果表明:色素经光照16d对·OH和DPPH·的清除率均稳定。
The scavenging the hydroxyl free radical（.OH） and the 1,1-diphenyl-2-2 base free radical（DPPH.） activities on red pigment from the fruit of camphor tree was studied and compared with Vc and tea polyphenol. The results showed that when the range of pigment concentration was from 0.025 to 1.6 mg/mL the more increasing of the concentration the more ability of scavenging .OH, and pigment, Vc and tea polyphenol could scavenge .OH at IC5o values of 0.33, 0.25, 0.12 mg/mL respectively. The scavenging .OH capacity of pigment to Vc and tea polyphenol was 75.76% and 36.36%. When the range of pigment concentration was from 1 tJg/ mL to 100 lag/mL, the concentration and the scavenging rate to DPPH~ was the direct proportion with concention, and pigment, Vc and tea polyphenol could scavenge DPPH. at IC50 values of 42.97, 14.51, 10.83 μg/mL, The scavenging DPPH. capacity of pigment to Vc and tea polyphenol was 33.77% and 25.20%. the stability experiment showed that the pigment has a certain stability to scavenge .OH and DPPH. under light 16 d.
出处
《食品科技》
CAS
北大核心
2009年第7期171-174,共4页
Food Science and Technology
基金
湖南省教育厅项目(07C529)
关键词
樟树果实
红色素
VC
茶多酚
自由基
稳定性
camphor tree fruit
red pigment
Vc
tea polyphenols
free radical
stability
