摘要
从还原能力、抗脂质过氧化和抑制邻苯三酚自氧化三个方面研究了黑莓红色素的抗氧化活性,黑莓红色素具有较强的还原能力,并可有效抑制亚油酸的过氧化和邻苯三酚自氧化,且抑制效果与浓度呈正相关关系。在试验浓度范围内,其对亚油酸过氧化和邻苯三酚自氧化的最大抑制率分别可达到98.70%和84.52%。因此,黑莓红色素是一种具有良好抗氧化活性的天然食用色素。
The antioxidative activities of blackberry red pigment, including reducing power, anti-lipid peroxidation and inhibition of pyrogallol auto-oxidation, were studied in this paper. Blackberry red pigment had very strong reducing power, and inhibited the peroxidation of linoleic acid and auto-oxidation of pyrogallol effectively. The inhibitory effects were correlated with the concentrations of blackberry red pigment. In the test concentration range, the maximum inhibitory rates for linoleic acid peroxidation and pyrogallol auto-oxidation were 98.70% and 84.52%respectively. Thus, the blackberry red pigment is a natural, edible pigment with good antioxidative effects.
出处
《食品科技》
CAS
北大核心
2003年第8期63-65,共3页
Food Science and Technology
关键词
黑莓红色素
还原能力
脂质过氧化
邻苯三酚自氧化
抗氧化
blackberry red pigment
reducing power
lipid peroxidation
pyrogallol auto-oxidation
antioxidation
