摘要
研究溶液中类胡萝卜素对2 ,2’ -偶氮二 (2 ,4短杠二甲基戊腈 ) (AMVN)引发的亚油酸甲酯氧化的抑制作用及色素的消耗变化。表明 β-胡萝卜素 ,叶黄素及胭脂树橙都按依赖于剂量的方式抑制亚油酸甲酯氢过氧化物的形成。41.7×10 -6mol/L的叶黄素及玉米黄质的抑制活性相近 ,高于β-胡萝卜素与胭脂树橙的活性 ,后两者活性近似。在83.3×10 -6mol/L浓度下鸡油菌黄质活性高于叶黄素 ,后者又高于 β-胡萝卜素与胭脂树橙 ,最后两者仍近似。结果表明下列五种类胡萝卜素对亚油酸甲酯氧化的抑制能力为 :鸡油菌黄质>玉米黄质≈叶黄素> β-胡萝卜素≈胭脂树橙。类胡萝卜素在抑制脂质氧化过程中 ,本身逐渐损失消耗 ,4h后在试验所用浓度下最高剩余量不超过20 %。其中鸡油菌黄质与胭脂树橙的消耗速度慢于 β-胡萝卜素与玉米黄质。
Inhibitory effect of carotenoids on free radical-mediated oxidation of mehtyl linoleate in solution was examined by measuring the production of methyl linoleate hydroperoxides. The oxidation of methyl linoleate was inhibited by β-carotene, lutein and bixin in a dose-dependent manner. Lutein and zeaxanthin suppressed the hydroperoxide formation more efficiently than β-carotene and bixin at 41.7×10-6mol/L. Lutein inhibited the oxidation of methyl linoleate as efficiently as zeaxanthin. β-Carotene and bixin had proximate activities. At 83.3×10-6mol/L, the antioxidant activity of canthaxanthin was higher than of lutein and much higher than of β-carotene and bixin. It was shown that the order of radical-scavenging ability of five carotenoids was canthaxanthin>zeaxanthin≈lutein>β-carotene≈bixin. The consumption of carotenoids was accompanied by the proceeding of the oxidation. The maximum residual amounts of carotenoids at the concentrations used were less than 20% after 4 hours. Canthaxanthin and bixin disappeared more slowly than β-carotene and zeaxanthin.
出处
《生物物理学报》
CAS
CSCD
北大核心
2000年第3期627-633,共7页
Acta Biophysica Sinica
基金
河南省自然科学基金资助项目
关键词
类胡萝卜素
亚油酸甲酯氧化
色素消耗
Carotenoids
Oxidation of methyl linoleate
Consumption of pigments
