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探讨紫薯中花色苷的提取,并对其体外抗氧化作用进行研究,为紫甘薯在食品加工中的应用提供理论依据。利用微波辅助的方法,提取紫薯中花色苷。将紫薯中花色苷与Vc、VE进行对比,测定其体外抗氧化作用。结果表明花色苷的清除O2-·能力高于Vc和VE,其清除率的IC50分别是Vc和VE的84%和65%。花色苷的总抗氧化能力略低于Vc,但明显高于VE。紫薯花色苷有着显著的清除O2-·作用和总抗氧化能力,具有较好的抗氧化效果。
To explore the extraction of anthocyanins from purple sweet potato, and to study its anti-oxidation in vitro, and to provide a theoretical basis for the application of purple sweet potato in food processing. Using microwave assisted method, the extraction of purple sweet potato anthocyanins. The purple sweet potato anthocyanins and Vc, VE compared to determine its antioxidant activity in vitro. The results showed that the ability of anthocyanins to scavenge O2- was higher than that of Vc and VE. The IC50 of clearance was 84% and 65% of that of Vc and VE, respectively. The total antioxidant capacity of anthocyanins was slightly lower than Vc, but significantly higher than VE. Purple potato anthocyanins have a significant role in the removal of O2- · and total antioxidant capacity, with good antioxidant effect.