食品工业科技Issue(5)：162-164,167,4.
红甜菜水提物及其色素体外抗氧化性能的研究
Study on the antioxidation capability of water extracts and pigment from red beet
郝秀梅 1王振宇 1任健 2张宁1
作者信息
- 1. 东北林业大学林学院食品科学专业,黑龙江哈尔滨,150040
- 2. 哈尔滨工业大学食品学院,黑龙江哈尔滨,150086
- 折叠
摘要
Abstract
In order to investigate the antioxidation capability of water extracts and pigment from red beet, the scavenging activities of · OH, DPPH · , O2- · and its total reducing ability, anti-lard and anti-lipo peroxidation capitation were compared with Vc.The results indicated that extracts of red beet and pigment of red beet possessed remarkable scavenging effects against · OH, DPPH · ,O2- · in a dose dependent manner,and with some reducing power.Anti-lard and anti-lipo peroxidation were evident.After purification, antioxidation activity of red beet pigments increased.关键词
红甜菜/提取物/红甜菜色素/抗氧化Key words
red beet/ extracts/ red beet pigment/ antioxidation分类
轻工纺织引用本文复制引用
郝秀梅,王振宇,任健,张宁..红甜菜水提物及其色素体外抗氧化性能的研究[J].食品工业科技,2011,(5):162-164,167,4.
