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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (24): 283-287.

• 食品 营养 检测 安全 • 上一篇    下一篇

紫茄皮红色素抗氧化活性的研究

付莉 彭威威   

  • 收稿日期:2011-12-20 修回日期:2012-03-08 出版日期:2012-08-25 发布日期:2012-08-25

Research on the Antioxidant Activity of Red Pigment from Purple Eggplant Peel

  • Received:2011-12-20 Revised:2012-03-08 Online:2012-08-25 Published:2012-08-25

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摘要：

为了研究紫茄皮红色素的抗氧化活性，为其应用奠定理论基础。以紫茄皮为原料，以抗坏血酸、柠檬酸为对照，以Fenton反应产生羟基自由基(?OH)，邻苯三酚自氧化反应产生超氧阴离子自由基(O2-?)为试验模型，采用紫外分光光度计测定紫茄子皮红色素对羟基自由基、超氧阴离子自由基的清除作用；以猪油作底物，采用烘箱贮藏法测定油脂的POV值，研究了紫茄皮红色素对油脂的抗氧化活性。结果表明：紫茄子皮红色素对上述自由基均有清除作用，对羟基自由基清除效果比柠檬酸、抗坏血酸好，且清除效果随着浓度的增大而增强，当浓度大于0.5 g/100 mL，对羟基自由基清除能力趋于稳定；对超氧阴离子自由基清除效果比柠檬酸、抗坏血酸好，最大抑制率为91%，当浓度大于0.6 g/100 mL后，对邻苯三酚自氧化的抑制作用趋于稳定；抑制脂质过氧化的程度强于柠檬酸和抗坏血酸，在0.7 g/mL的浓度下，协同增效作用趋于稳定。紫茄皮红色素在一定浓度范围内有很强的抗氧化活性。

关键词: 综合评价, 综合评价

Abstract:

We studied on the antioxidant activity of red pigment from purple eggplant peel to lay the theoretical foundation for its application. In this paper, the purple eggplant skin was used as raw materials and ascorbic acid, citric acid were used as contrasts, hydroxyl radical (?OH) from Fenton reaction and superoxide anion (O2-?) from pyrogallol autoxidation reaction were used as the test model and the radical scavenging effect of purple eggplant skin red pigment against superoxide anion and hydroxyl radical were measured by using UV spectrophotometer; The antioxidant activity of red pigment eggplant purple skin against fat oxidation was studied when lard was used as substrate and POV value of oil was determined by the oven storage method. Red pigment from purple eggplant skin could effect on free radicals above and its effect on hydroxyl radical scavenging was better than citric acid, ascorbic acid and scavenging effect was increased with the concentration increasing and the hydroxyl radical scavenging capacity tended to the stable situation when the concentration was greater than 0.5 g/100mL; its effect was better than citric acid, ascorbic acid, with the maximum inhibition rate 91% and the pyrogallol autoxidation effected to stable inhibition when the concentration was above 0.6 g/100 mL; the degree of inhibition of lipid peroxidation was stronger than citric acid and ascorbic acid and synergies tended to stabilize when the concentration was 0.7 g/mL. Purple eggplant skin red pigment in a certain concentration range had strong antioxidative activity.