摘要
文章研究了pH、金属离子、热、光、氧化剂和还原剂等对柿子黄色素稳定性的影响。结果表明:柿子黄色素在酸性条件下不稳定而在碱性条件下稳定;低温和避光有利于维持柿子黄色素的稳定性;Fe3+对柿子黄色素产生极强破坏性而Cu2+具有护色作用,Ca2+,Mg2+,Al 3+,还原剂和低浓度的氧化剂对柿子黄色素的影响不明显。当柿子黄色素浓度达到3.0 mg/mL时,其对DPPH自由基、羟自由基(·OH)、超氧自由基(O2-·)、ABTS自由基、亚硝酸根离子的清除率分别为98.90%,97.56%,98.73%,90.84%,96.73%,其还原能力为OD700nm=2.985。以VC和茶多酚作为阳性对照,表明柿子黄色素具有较强的抗氧化能力。
The effect of pH value, metal ions, heat, light, oxidation and reducing agents on persimmon yellow pigment is studied. The results show that the pigment is easy to change under acid conditions but stable under alkaline conditions. Low temperature and avoid light is beneficial to the stability of tbe pigment. Fe3＋ has extremely strong destructive effect on stability of the pigment. Cu2＋ has color protection function on the pigment. Ca2＋, Mg2＋, Al3＋, reducing agents and low concentration oxidant have little effect on the pigment stability. When the concentration is 3.0 mg/mL, the scavenging rate on DPPH, · OH, O2- · , ABTS＋ and NO2- is 98.90 %, 97.56 %, 98.73%, 90.84% and 96.73% treated by the persimmon pigment, and its reducing power is OD700 nm = 2.985. Taking Vc and tea-polyphenol as positive contrast, the persimmon yellow pigment exhibits strong antioxidant activity.
出处
《中国调味品》
CAS
北大核心
2016年第2期128-133,共6页
China Condiment
关键词
柿子
黄色素
稳定性
抗氧化活性
自由基
persimmon
yellow pigment
stability
antioxidant activity
free radical
作者简介
谢三都（1984-），男。讲师，研究方向：天然产物的研究与应用。
