不同贮存方式对核桃青皮色素的性质及生物活性影响

研究了两种保存方式下（晒干、冷藏）的核桃青皮棕褐色色素的理化性质及抗氧化活性。考察了p H、温度、不同金属离子、氧化还原剂、不同的食品添加剂等因素对核桃青皮色素的稳定性的影响,并对两种保存方式下提取的核桃青皮色素的抗氧化性进行了研究。研究表明,两种保存方式下提取的核桃青皮色素对温度、Na⁺、K⁺、食盐、山梨酸钾、安赛蜜及还原剂稳定;p H、氧化剂及Fe³⁺、Mg²⁺、Cu²⁺、Ca²⁺、Al³⁺对两种色素的影响均较明显;蔗糖对色素有增色效果,柠檬酸、抗坏血酸对色素有减色效果。两种色素均具有还原力和清除·OH的能力,晒干核桃青皮色素的还原力和对·OH的清除能力高于冷藏的。核桃青皮色素有较好的稳定性,抗氧化活性与色素溶液的浓度存在一定的量效关系。 

Effect of different storage on the pigment and biological activity of walnut green husk

In this paper,physicochemical property,and antioxidant of the pigment from the two kinds of preservation( dry and cold) walnut green husk were studied.The effect of p H,temperature,different metal ions,oxidizing agents reducing agent,the impact of different food additives and other factors on the stability of the pigment of the walnut green husk,the pigment of walnut green husk for the two kinds of preservation method oxidation resistance were studied.It showed that the pigment of walnut green husk for the two kinds of preservation method were stable to different temperature and common food additives. In addition,temperature,Na⁺,K⁺,Na Cl,Potassium sorbate,Acesulfame Potassium and reducing agent had no influence on the pigment,but p H,antioxidant and Fe³⁺,Mg2 ~+,Cu²⁺,Ca²⁺,Al³⁺ had significant impact on the pigment. The effect of sucrose on the pigment was hyperchromic,and the effect of citric acid and Vitamin C was hypochromic.The antioxidant tests showed that the pigment of dry and cold walnut green husk had good effect on reducing power and scavenging ·OH. The reducing power and scavenging ·OH ability of dry walnut green husk was stronger than that of cold storage.The pigment of walnut green husk showed better stability,the antioxidant activity and the solution concentration of pigment had certain concentration- response relationship.