摘要
从菠菜叶中以硫酸铵沉降方式提取色素蛋白复合物,分析复合物中的主要功能成分,并以VC、BHT为对照,以总抗氧化能力和DPPH、.OH及O2-.等自由基的清除能力及亚油酸体系的抗氧化作用为指标,研究色素蛋白复合物的抗氧化能力及色素蛋白复合物与VC或BHT之间的相互作用。结果表明,在水相体系中复合物的总抗氧化能力为12.83μ/mg复合物,与BHT相当,明显低于VC,当复合物浓度在10μg/mL^500μg/mL时,对DPPH、.OH及O2-.等自由基的最大清除能力强于VC和BHT,分别为81.97%,88.14%和83.36%;以不同比例对复合物与VC或BHT进行复配,总浓度为100μg/mL,与相同浓度色素蛋白复合物、VC或BHT单独作用时清除能力相比,发现VC与复合物之间存在协同增效作用,BHT无此效果。
Extracted the pigment protein complexes from spinach leaves by using Ammonium sulfate to precipitate, and analyzed the main functional components of this complexes.Took Vitamin C, BHT as control, took total antioxidant capacity, the ability to remove DPPH, · OH and O2-· and the antioxidant effects in linoleic system as indexes, to study the anti-oxidation ability of Pigment-protein complexes and the interaction between the Pigment-protein complexes and Vitamin C or BHT.The results showed that, in the water phase system, the total antioxidant capacity of this complexes was 12.83 μ/mg. It is considerable with that of BHT,and significantly lower than that of Vitamin C .When the concentration of complexes was among 10 μg/mL-500μg/mL, the maximum percentage of ability to remove DPPH was 81.97 %, · OH was 88.14 % and O2-＂ was 83.36 %.All are stronger than those of Vitamin C and BHT. Compared the samples of single component Vitamin C or BHT to the samples mixed complexes with Vitamin C or BHT with different proportion （made the concentration of these samples be 100 μg/mL） ,the ability to remove DPPH, .OH and O2-· of the samples （complexes mixed with Vitamin C） were much stronger than others. There was no such effect of the samples mixed with BHT.
出处
《食品研究与开发》
CAS
北大核心
2013年第3期116-120,共5页
Food Research and Development
关键词
菠菜
色素蛋白复合物
抗氧化
Spinach
pigment protein complexes
antioxidant effect
