摘要
用精制后生产出的甜菜红色素粉末进行抗氧化性研究,用荧光化学发光法测定了色素对活性氧自由基(ROS)的清除作用。实验中,采用Vc作对照,结果表明,甜菜红色素能显著清除机体外产生的超氧阴离子(O2-.)、羟自由基(.OH)和过氧化氢(H2O2),并呈现量效关系。
The refining beet red pigment powder was used as raw material. The scavenging ability on ROS was evaluated by means of fluorescence and chemiluminescence . Contrasting to Vc, the result showed that red beet pigment can remove superoxide anion, hydroxyl radicals and peroxide which are produced outside the body,and the scavenging ability was changed with the changes of concentration.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第10期70-73,共4页
Food and Fermentation Industries
关键词
荧光化学发光法
甜菜红色素
抗氧化
fluorescence and chemiluminescence,beet red pigment,antioxidation
