Page 164 - 《精细化工》2020年第2期

第 38 卷第 2 期 精 细 化 工 Vol.38, No.2
202 1 年 2 月 FINE CHEMICALS Feb. 2021

食品与饲料用化学品
番茄红素与啤酒花活性成分的协同抗氧化性能

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李万茸，马小倩，刘玉梅
（新疆大学 化学化工学院，煤炭清洁转化与化工过程自治区重点实验室，新疆 乌鲁木齐 830046）

摘要：以 1,1-二苯基-2-三硝基苯肼自由基（DPPH•）清除活性为评价指标，在评价了天然色素番茄红素和天然
防腐剂啤酒花中的各种活性成分（啤酒花浸膏、α-酸、β-酸和六氢 β-酸）单一溶液的抗氧化活性基础上，考察
了番茄红素分别与啤酒花浸膏、α-酸、β-酸、六氢 β-酸复配体系的协同抗氧化性能及复配液在不同温度和紫外
线照射不同时间下的稳定性。结果表明：番茄红素的抗氧化活性最强，其清除 DPPH•的 IC 50 为 8.73 mg/L；当番
茄红素质量浓度为 4 mg/L 时，其与啤酒花活性成分在中低质量比下，各复配体系协同抗氧化作用大小依次为番茄
红素/β-酸>番茄红素/六氢 β-酸>番茄红素/啤酒花浸膏>番茄红素/α-酸。50 ℃时，与 β-酸单组分溶液相比，番茄
红素/β-酸复配体系中 β-酸的稳定性提高 26.87%；与番茄红素单组分溶液相比，番茄红素/β-酸复配体系中番茄红
素的稳定性提高 11.27%；70 ℃时，与 β-酸单组分溶液相比，番茄红素/β-酸复配体系中 β-酸稳定性提高 40.86%，
与番茄红素单组分溶液相比，番茄红素/β-酸复配体系中番茄红素的稳定性提高 19.07%，且紫外线照射 10 h 各复
配体系吸光度值变化率维持在 80%以上，稳定性优异。
关键词：番茄红素；啤酒花活性成分；复配体系；协同抗氧化；稳定性；食品用化学品
中图分类号：TS202.3 文献标识码：A 文章编号：1003-5214 (2021) 02-0366-08

Synergistic antioxidant properties of lycopene and hops active ingredients

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LI Wanrong, MA Xiaoqian, LIU Yumei
（Key Laboratory of Coal Cleaning Conversion and Chemical Engineering Process, Xinjiang Uyghur Autonomous
Region, College of Chemistry and Chemical Engineering, Xinjiang University, Urumqi 830046, Xinjiang, China）

Abstract: The antioxidant activity of single solution of natural lycopene and hops active ingredients (hops
extract, α-acids, β-acids and hexahydro β-acids) was evaluated using the scavenging activity of
1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) as evaluation index. Then, the synergistic antioxidant
properties of mixture solutions of lycopene with hops extract, α-acids, β-acids and hexahydro β-acids were
determined and the stability of mixture solutions at different temperatures and under ultraviolet irradiation
for different time. The results showed that the antioxidant activity of lycopene was the strongest, and it's
scavenging DPPH• IC 50 was 8.73 mg/L. When the mass concentration of lycopene was 4 mg/L, with the
active ingredients of hops at low to medium mass ratio the synergistic antioxidant effect of each mixture
solution was in order lycopene/β-acids > lycopene/hexahydrogen β-acids > lycopene/hops extract >
lycopene/α-acids. The stability of β-acids in the mixture solution of lycopene/β-acids was 26.87% and
40.86% higher than that of the single solution of β-acids at 50 and 70 ℃, respectively. While the stability
of lycopene increased by 11.27% and 19.07%, higher than that of the single solution of lycopene,
respectively. Moreover, the absorbance value change rate of all mixture solutions was maintained above
80% after ultraviolet irradiation for 10 h, and the stability was excellent.
Key words: lycopene; hops active ingredients; mixture system; synergistic antioxidation; stability; food
chemicals

随着人们对食品安全认识的提高，合成类食品添 加剂的危害越来越受到社会各界的广泛关注，寻找并

收稿日期：2020-07-09; 定用日期：2020-09-11; DOI: 10.13550/j.jxhg.20200619
基金项目：国家自然科学基金地区基金项目（31660490）
作者简介：李万茸（1994—），女，硕士生，E-mail：2607579002@qq.com。联系人：刘玉梅（1965—），女，教授级高工，博士，E-mail：
xjdxlym@163.com。