Physiological Activities and Cooking Properties of Carotenoid Pigments in Gardeni

将类胡萝卜素(0.0186亩M)溶解在1毫升4：L苯-甲醇中，加入含有0.1888亩M光敏剂染料亚甲基蓝的异丙醇1毫升中。用全功率肖特光源照射产生单线态氧，每隔一段时间等分，用分光光度法测定色素浓度，通过测定5分钟后各色素的破坏百分率来估计各类胡萝卜素的相对反应性。在所研究的类胡萝卜素中，叶黄素的活性最高，其次是番茄红素、β-胡萝卜素、西红花素、紫黄质和新黄质。将类胡萝卜素溶解在1ml氯苯中，在60ﾟC预孵化5分钟。在氯苯中加入250 mU I的偶氮异丁腈(AIBN)，热生成碳心有机自由基，然后用分光光度法测量每个类胡萝卜素在波长最大处的吸光度下降。通过测量5分钟后色素破坏的百分比来评估每种类胡萝卜素与AIBN的相对反应性。在所研究的类胡萝卜素中，番茄红素的抗氧化性最强，其次是β-胡萝卜素、新黄质、西红花素、叶黄素和紫黄质。由此可见，栀子中的西红花素、番茄中的番茄红素、β-胡萝卜素、叶黄素、紫黄质和绿叶中的新黄质具有一定的抗氧化性。

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.