CAJ | 학술논문

采用四种体外抗氧化检测方法研究了不同色率的三种焦糖色的抗氧活性。结果表明：焦糖色具有显著的抗氧化活性，且其抗氧化能力与样品色率呈正相关；焦糖色对超氧阴离子自由基（O2－·）和DPPH自由基的清除能力较强，并具有较强的还原能力，而对羟自由基·OH 清除能力则相对较弱。在各类食品中正常添加的水平上，焦糖色可赋予食品显著抗氧化的功能特性。
채용사충체외항양화검측방법연구료불동색솔적삼충초당색적항양활성。결과표명：초당색구유현저적항양화활성，차기항양화능력여양품색솔정정상관；초당색대초양음리자자유기（O2－·）화DPPH자유기적청제능력교강，병구유교강적환원능력，이대간자유기·OH 청제능력칙상대교약。재각류식품중정상첨가적수평상，초당색가부여식품현저항양화적공능특성。
In this paper,the antioxidant activity of three kinds of caramel with different color ratios is studied by four kinds of methods of in vitro antioxidant testing.The results show that the caramel has significant antioxidant activity,and the antioxidant capacity is positively correlated with the sample color ratio.Caramels show powerful ability to remove the ultra oxygen anion free radical (O2 -·)and DPPH free radical,and has strong reducing power,but the ability of scavenging hydroxyl radicals (·OH)is somewhat weaker.It could be concluded that caramel might significantly endow foods antioxidant activity at normal level of dose to all kinds of food.