| 李万茸,刘玉梅,马小倩.番茄红素与啤酒花活性成分的协同抗氧化性能[J].精细化工,2021,38(2):0 |
| 番茄红素与啤酒花活性成分的协同抗氧化性能 |
| Synergistic antioxidant properties of lycopene and hops active ingredients |
| 投稿时间：2020-07-09 修订日期：2020-09-07 |
| DOI： |
| 中文关键词: 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 |
| 英文关键词: lycopene hops active ingredients composite system synergistic antioxidant stability food chemicals |
| 基金项目:国家自然科学基金地区基金项目 |
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| 中文摘要: |
| 以1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基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IC50为8.73 mg/L；当番茄红素浓度为4 mg/L时，各复配体系协同作用大小依次为番茄红素/β-酸 > 番茄红素/啤酒花浸膏 > 番茄红素/六氢β-酸 > 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-酸的稳定性提高了26.87%，番茄红素提高了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-酸稳定性提高了40.86%，番茄红素提高了19.07%，且紫外线照射10 h各复配体系稳定性维持在80%以上。该研究结果可为开发天然来源的复合食品添加剂提供参考。 |
| 英文摘要: |
| The radical scavenging activity of the natural lycopene and hops active ingredients (hops extract, α-acids, β-acids and hexahydro β-acids) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH•). And the synergistic antioxidant properties of the complex solutions by lycopene with hops extract, α-acids, β-acids and hexahydro β-acids were determined and the single solution above mentioned were used for a comparison, respectively, as well as the stability under different temperatures and ultraviolet light. The results showed that the lycopene has the strongest antioxidant activity with the IC50 for DPPH• of 8.73 mg/L in single solution; when the concentration of lycopene is 4 mg/L, the synergistic effect with hops active ingredients were in order of lycopene/β-acids > lycopene/hops extract > lycopene/hexahydro β-acids > lycopene/α-acids. The stability of lycopene and hops active ingredients in all complex solutions were improved compared with the respective single solution. Among them, the stability of β-acids in the lycopene/β-acids compound system increases by 26.87% and 40.86% at 50 ℃ and 70 ℃, respectively, and lycopene increased by 11.27% and 19.07%, respectively. In addition, the stability of all complex solutions was maintained above 80% after 10 hours of ultraviolet irradiation. The research will be helpful to provide reference for exploring and developing natural-derived composite food additives. |
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