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| 虾青素抗氧化活性研究 | |
| 引用本文： | 陈晋明,王世平,马俪珍,郑玮,李倩. 虾青素抗氧化活性研究[J]. 营养学报, 2007, 29(2): 163-165,169 |
| 作者姓名： | 陈晋明 王世平 马俪珍 郑玮 李倩 |
| 作者单位： | 1. 山西农业大学食品科学与工程学院,太谷,030801;中国农业大学食品科学与营养工程学院,北京,100083 2. 中国农业大学食品科学与营养工程学院,北京,100083 3. 山西农业大学食品科学与工程学院,太谷,030801 |
| 摘 要： | 目的通过与维生素E的对比实验,进一步研究虾青素的抗氧化能力。方法分别采用硫氰酸铁法(FTC)、邻二氮菲-Fe2+氧化法以及DPPH·自由基测定法,研究虾青素和维生素E在抑制亚油酸的自氧化、清除羟自由基和DPPH·自由基的能力。结果虾青素能有效地抑制亚油酸的自氧化性,抑制能力明显高于维生素E;同时对羟自由基的清除率也高于维生素E,且在浓度为50μg/ml时,清除率可达95.98%;清除DPPH·自由基方面虽然略低于维生素E,但同样表现出较高的清除率,当浓度为80μg/ml时,清除率为97.0%。结论虾青素具有明显的抗氧化活性。 |
| 关 键 词： | 虾青素 维生素E 抗氧化 |
| 文章编号： | 0512-7955（2007）02-0163-04 |
| 修稿时间： | 2006-11-30 |
STUDY ON ANTI-OXIDATION ACTITY OF ASTAXANTHIN |
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| CHEN Jin-ming,WANG Shi-ping,MA Li-zhen,ZHENG Wei,LI Qian. STUDY ON ANTI-OXIDATION ACTITY OF ASTAXANTHIN[J]. Acta Nutrimenta Sinica, 2007, 29(2): 163-165,169 | |
| Authors: | CHEN Jin-ming WANG Shi-ping MA Li-zhen ZHENG Wei LI Qian |
| Affiliation: | 1 College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| Abstract: | Objective: To investigate the anti-oxidation activity of astaxanthin. Method: Free radical scavenging properties were investigated in modified chemical system. The antioxidation activity of astaxanthin and vitamin E for linoleic acid autooxidation, hydroxy radical and DPPH radical was detected by spectrophotometry. Results: Astaxanthin could inhibit autooxidation of linoleic acid effectively and its inhibition and elimination rate to hydroxy radical was higher than vitamin E. The elimination rate was 95.98% at the concentration of 50 μg/ml astaxanthin. Although the effect of astaxanthin on eliminating DPPH radical was slightly lower than vitamin E, but the elimination rate still high to 97.0% at concentration of 80 μg/ml. Conclusion: Astaxanthin has obvious anti-oxidation activity. |
| Keywords: | astaxanthin vitamin E anti-oxidation |
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