|
|||||
|
|
| 葡萄籽原花青素的聚合度与抗氧化活性关系 | |
| 引用本文： | 孙芸,徐宝才,谷文英,熊晓辉.葡萄籽原花青素的聚合度与抗氧化活性关系[J].食品与发酵工业,2006,32(10):41-46. |
| 作者姓名： | 孙芸 徐宝才 谷文英 熊晓辉 |
| 作者单位： | 1. 南京工业大学制药与生命科学学院,南京,210009 2. 中国雨润食品集团技术中心,南京,210041 3. 江南大学食品学院,无锡,214036 |
| 基金项目： | 江苏省六大人才高峰基金 |
| 摘 要： | 采用亚油酸体系和脂质体体系研究葡萄籽原花青素不同聚合度组分的抗氧化活性。结果表明,葡萄籽原花青素具有很强的抗氧化能力,在亚油酸及脂质体体系中,原花青素的抗氧化活性高于VC和VE,并且随着浓度的增加其抗氧化能力与合成抗氧化剂BHT相近。聚合度对原花青素抗氧化作用的影响较大,单体对脂质体体系的抗氧化活性低于二聚体,对于聚合体而言,原花青素对亚油酸体系和脂质体体系的抗氧化作用均随着聚合度的升高而降低。 |
| 关 键 词： | 葡萄籽 原花青素 聚合度 抗氧化活性 |
| 收稿时间： | 05 17 2006 12:00AM |
| 修稿时间： | 08 28 2006 12:00AM |
Relationship Between the Degree of Polymerization and Antioxidant Activities of Grape Seed Procyanidins |
|
| Sun Yun,Xu Baocai,Gu Wenying,Xiong Xiaohui.Relationship Between the Degree of Polymerization and Antioxidant Activities of Grape Seed Procyanidins[J].Food and Fermentation Industries,2006,32(10):41-46. | |
| Authors: | Sun Yun Xu Baocai Gu Wenying Xiong Xiaohui |
| Affiliation: | 1College of Life Science and Pharmaceutical Engineering, Nanjing University of Technology, Nanjing 210009, China; 2 Research and Development Center, China Yurun Food Industry Group, Nanjing 210041, China; 3 School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China |
| Abstract: | Linoleic acid and liposome peroxidation assays were used for comparing the antioxidant activity of grape seed procyanidin fractions with different degree of polymerization(DP).In summary,in linoleic acid and liposome system,procyanidins exhibited higher antioxidant activity than V_C and V_E but similar to synthetic antioxidant BHT.The DP has great effect on the antioxidant activity,the monomer exhibit less activity than the dimer.As for the polymer,the antioxidant activity of procyanidins decreased with increasing DP in both linoleic acid and liposome system. |
| Keywords: | grape seeds procyanidins degree of polymerization antioxidant activity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |