紫甘蓝食用色素抑制细胞脂质过氧化活性研究.pdfVIP

食晶研究与持黯 2016 年 12 月 基础研究 第 37 卷第 24 期 Food Rωearch And Development ~38 l一 DOI : 10.3969/j .issn.l 00S- 6S2 1.20 16.24.009 紫甘蓝食用包素抑制细胞脂质过氧化活性研究 王忠博， 张志斐， 姚娇娇， 李i羊. (华北理工大学药学院，河北唐山 063∞0) 摘 要:探讨紫甘蓝食用色素抑制细胞.发生脂质过氧化，反应的活性。采用 Hρ2诱导的红细胞溶血、肝匀浆脂质过氧化， 反应、肝线拉体肿胀实验以及务基自由基评价紫甘蓝食用色素抑制细胞脂质过氧化损伤的能力。紫甘蓝食用色素能够 显著抑制红细胞溶血、降低脂质过氧化，反应、减轻线粒体肿胀、清除务基自由基，均呈一定的爱效关系。紫甘蓝食用色素 在体外能够抑制细胞脂质过氧化，反应，作为天然食用色素开发利用，有广阔前景。 关键词:紫甘篮;天然食用色素;脂质过氧化，反应;抗氧化，治性 Inhibitory Activity of the Natural Pigments from Red Cabbage t o Cellular Lipid Peroxidation WANG Zhong-bo , ZHANG Zhi-fei , YAO Yan-yan , LI Yang (School of Ph出.macy ， NOlth China University of Science and Technology , Tangshan 0630∞， Hebei , China) Abstract: The objective of this work was to study the inhibitory activity of the natur乱1 pigments from red cab-. bage to cellular lipid peroxidation. The methods of HzOz-induced erγthrocyte hemolysis and lipid peroxidation of liver homogenate , mitochondrial swelling and scavenging hydroxyl radical were used to evaluate the inhibitorγ activity. The results showed that the natur乱1 pigments from red cabbage inhibited erythrocyte hemolysis , lipid peroxidation and mitochondrial swelling signjficanÙy and were scavengers of hydroxyl radical. The inhibitory ac- tivity showed a dose-dependent increase in the assays. The natur乱1 pigments from red cabbage could i出ibit cel-. lular lipid peroxidation and might be developed as edible pigment with broad prospects. Key w ords: red cabbage ; natural edible p