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Physiological Activities and Cooking Properties of Carotenoid Pigments in Gardeni

栀子类胡萝卜素的生理活性及烹调特性

基本信息

批准号：
08680071
负责人：
KON Masayo
金额：
$ 1.54万
依托单位：
Fukuoka Women's College
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1998
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08680071/
关键词：
Gardenia Crocetin beta-Carotene Carotenoids Anti-oxidizability β-カロチン抗酸化 HPLC クチナシ生理活性調理

项目摘要

Carotenoid (0.0186 mu M) was dissolved in lml of 4 : l benzene-methanol, and this was added to lml of isopropanol containing 0.1888 mu M of photosensitizer dye, methylene blue. Singlet oxygen was generated by illumination with Schott light source at 10cm full power, aliquots taken at intervals and the pigment concentration determined spectrophotometrically, The relative reactivity of each carotenoid was estimated by measuring the percentage destruction of each pigment after 5 minutes. Lutein exhibited the greatest activity of the carotenoids investigated, and then lycopene, beta-carotene, crocetin, violaxanthin and neoxanthin showed anti-oxidative potential, in that order.Carotenoid was dissolved in lml of chlorobenzene and the solution preincubated at 60ﾟC for 5 minutes. Carbon-centered organic free radicals were thermally generated by the addition of 250 mu I of azo-iso-butyronitrile (AIBN) in chlorobenzene, and the reaction followed spectrophotometrically by measuring the decreasein absorbance at the wavelength maximum of each carotenoid. The relative reactivity of each carotenoid with AIBN was estimated by measuring the percentage pigment destroyed after 5 minutes. Lycopene exhibited the greatest activity of the carotenoids investigated, and then beta -carotene, neoxanthin, crocetin, lutein and violaxanthin showed anti-oxidizability in that order.From the above results, we can affirm that crocetin from gardenia, lycopene from tomatoes, beta-carotene, lutein, violaxanthin and neoxanthin from green leaves have anti-oxidizabilty.

将类胡萝卜素（0.0186 μ M）溶于1毫升4 ∶ 1苯-甲醇中，并将其加入到1毫升含有0.1888 μ M光敏染料亚甲蓝的异丙醇中。通过用Schott光源以10 cm全功率照射产生单线态氧，每隔一段时间取等分试样，并通过比色法测定色素浓度。通过测量5分钟后每种色素的破坏百分比来估计每种类胡萝卜素的相对反应性。类胡萝卜素溶于1 ml氯苯中，在60 ℃预孵育5分钟。通过加入250 μ l的偶氮异丁腈（AIBN）的氯苯溶液，热产生碳中心的有机自由基，然后通过测量在每种类胡萝卜素的最大波长处的吸光度的下降来进行反应。每类胡萝卜素与AIBN的相对反应性通过测量5分钟后破坏的色素百分比来估计。结果表明，栀子中的藏红花酸、番茄中的番茄红素、β-胡萝卜素、叶黄素、紫黄质和新黄质具有较强的抗氧化活性，而绿色叶中的叶黄素、紫黄质和新黄质具有较强的抗氧化活性。