食品科学 ›› 2003, Vol. 24 ›› Issue (6): 96-100.
• 分析检测 • 上一篇 下一篇
王威
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WANG Wei
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摘要： 对花青素类、黄酮类、类胡萝卜素类和醌类等十四种常用天然色素的抗氧活性研究表明:姜黄色素、两种高粱色素、可可壳色素、葡萄皮色素和洋葱色素具有较强的抗氧活性;紫草红色素、紫胶红色素、叶绿素铜钠盐、栀子黄色素和辣椒红色素具有一定的抗氧活性;甜菜红色素仅有一点抗氧活性;而红曲米色素和栀子蓝色素不具有抗氧活性。
关键词: 抗氧活性, 花青素类, 黄酮类, 类胡萝卜素, 醌类
Abstract: The antioxidant activities of fourteen common natural pigments were investigated respectively. The results showedthat their pigments possessed antioxidant activities in the order as follows: turmeric, two kind of sorghum pigments, cocao huskpigment, grape-skin red pigment and onion scarf skin pigment > gromwell red, lac dye red,sodium copper chlorophyllin, gardeniayellow and paprika oleoresin > beet red. However, red kojic red and gardenia blue have no antioxidant activity.
Key words: antioxidant activity, anthocyanins, flavones, carotenes, naphoquinones
王威. 常用天然色素抗氧活性的研究[J]. 食品科学, 2003, 24(6): 96-100.
WANG Wei. [J]. FOOD SCIENCE, 2003, 24(6): 96-100.
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