作　　者： ; ; (冯羽中）;

机构地区： 广东食品药品职业学院食品科学系

出　　处： 《怀化学院学报》 2011年第8期23-25,共3页

摘　　要： 采用铁离子还原法测定了紫芋中花色苷的总抗氧化能力,及防腐剂、金属离子和温度因素对其总抗氧化能力的影响.结果表明紫芋花色苷提取物的总抗氧化能力随加热时间延长而下降,温度越高,下降速度越快.防腐剂苯甲酸钠对紫芋花色苷提取物总抗氧化能力的影响不明显,四种金属离子(K+、Mg2+、Ca2+、Zn2+)对其总抗氧化能力有不同程度的影响,其中Zn2+显著降低其总抗氧化能力,其它金属离子使其总抗氧化能力稍有增加. The total antioxidant capacities（TAC）and the effects of different factors on the stability of TAC of anthocyanin from Colocasia tonoimo Nakai were studied by ferric reducing method.The results indicated that the TAC had the thermo-sensitive characteristics and decreased with the extension of heating time.The higher the temperature,the more deeply TAC decreased.There were no significant effects of preservative sodium benzoate on the TAC stability of the anthocyanin extracts,while there were different effects of four metal ions of K＋,Mg2＋,Ca2＋ and Zn2＋ on the TAC stability.The TAC stability of the anthocyanin extracts decreased dramatically by Zn2＋ and increased slightly by other metal ions.

关 键 词： 紫紫芋 花色苷 总抗氧化能力 稳定性

领　　域： [生物学]