王鹤霖,刘肇明

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

目的:研究籽瓜瓤中色素的稳定性及其清除自由基能力。方法:将籽瓜色素添加在氧化性、还原性、食品添加剂、金属离子中,对其稳定性及清除羟自由基、抗超氧阴离子自由基及总抗氧化能力(T-AOC)进行试验。结果:籽瓜色素在一定范围内,耐氧化性较好,在还原剂及葡萄糖中稳定性好,在柠檬酸中稳定性较差,Fe~(3+),Fe~(2+)对该色素均有增色作用,Fe~(3+)的影响最大,Zn~(2+),Cu~(2+),Al ~(3+),Na~+均有降色作用,Zn~(2+)降色影响较大,Cu~(2+),Al ~(3+),Na~+影响较小。抑制羟自由基1.268U/mg prot,抗超氧自由基能力18U/g prot,每分钟每毫克色素粗提物的总抗氧化活性0.238单位。结论:籽瓜色素具有良好的清除自由基活性,稳定性较好,可作为一种天然抗氧化活性色素来源。

关键词(KeyWords)： 籽瓜;色素;抗氧化;稳定性

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 王鹤霖,刘肇明

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