Characteristics and Antioxidant Activities of the Blue Pigment Extract Prepared From Laba Garlic
The Hue pigment extract in Laba garlic has been prepared and its physiochemical properties and scavenging activities towards DPPH radicals, superoxide anion radicals and hydroxyl radicals have been investigated The green pigments in Laba garlic were extracted and separated by chromatography with Amberlite CG-50 and Sephadex LH-20, and the blue pigment extract (BPE) was obtained BPE was stable in acidic conditions, but sensitive to illumination. Low-temperature heating (lower than 60℃) had little effect on BPE Metal ions such as Cu2+, Zn2+, Al3+, Fe2+ had little effect on the pigment stability, but Fe3+ caused obvious color loss. The BPE displayed concentration-dependent inhibition of DPPH radicals and also exhibited scavenging activities against hydroxyl and superoxide anion radicals by ESR essay.
blue pigment extract Laba garlic chromatography antioxidant stability
Xiaodan Zhao Delong Wang
School of Forestry Northeast Forestry University Harbin, China
国际会议
哈尔滨
英文
875-879
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）