甘蔗提取物的抗氧化性能

华南理工大学学报（自然科学版） ›› 2009, Vol. 37 ›› Issue (10): 108-111.

甘蔗提取物的抗氧化性能

Michael Saska¹ Chung Chi Chou ^2.3

1. Audubon Sugar Institute, Louisiana State University, Agricultural Center, Baton Rouge, LA, USA;2. Dr. Chou Technologies, Inc., New York, USA; 3. 华南理工大学, 广东广州 510640

收稿日期:2009-02-11 出版日期:2009-10-25 发布日期:2009-10-25
通信作者: Biography： Michael Saska, professor, mainly researches on sugarcane extracts and macromolecular compound. E-mail: Drchouusa@ esugartech, corn
作者简介:Biography： Michael Saska, professor, mainly researches on sugarcane extracts and macromolecular compound.

Antioxidant Properties of Sugarcane Extracts

Michael Saska¹ Chung Chi Chou ^2.3

1.Audubon Sugar Institute, Louisiana State University, Agricultural Center, Baton Rouge, LA, USA ; 2. Dr. Chou Technologies, Inc., New York, USA; 3. South China University of Technology, Guangzhou 510640, Guangdong, China

Received:2009-02-11 Online:2009-10-25 Published:2009-10-25
Contact: Biography： Michael Saska, professor, mainly researches on sugarcane extracts and macromolecular compound. E-mail: Drchouusa@ esugartech, corn
About author:Biography： Michael Saska, professor, mainly researches on sugarcane extracts and macromolecular compound.

摘要/Abstract

摘要： 膳食中的抗氧化剂有助于保护人体组织和细胞免受自由基的危害．目前，已有多种天然提取物制剂被用作膳食补充剂．文中比较了美国零售市场中4种甘蔗制品和1种玉米浆制品的组成和抗氧化能力，发现5种制品的抗氧化能力均与颜色密切相关．通过分析经不同澄清工艺并经真空浓缩的两种甘蔗汁的抗氧化能力，发现石灰澄清和纯碱澄清均不会造成抗氧化能力的显著降低．文中还对不同方法脱色后制品的抗氧化能力进行了比较．

关键词: 甘蔗, 提取物, 抗氧化性能, 澄清, 脱色

Abstract:

Dietary antioxidants help to protect tissues and cells against the harmful effects of free radicals. At present, numerous preparations extracted from natural sources are available to the public as dietary supplements. In this paper, four sugarcane-based products and one corn liquor-based product on the USA market are selected and characterized by their composition and antioxidant capacity. It is found that the antioxidant capacity of the five products correlates very well with their color. Sugarcane juice clarified with two different proce- dures and concentrated under vacuum are then analyzed in terms of antioxidant capacity. The results show that neither the lime nor the soda ash clarification measurably reduces the antioxidant capacity. The effects of different separation methods for colorants on the antioxidant capacity are finally analyzed.

Key words: sugarcane, extract, antioxidant property, clarification, decoloration

Michael Saska Chung Chi Chou . 甘蔗提取物的抗氧化性能[J]. 华南理工大学学报（自然科学版）, 2009, 37(10): 108-111.

Michael Saska Chung Chi Chou . Antioxidant Properties of Sugarcane Extracts[J]. Journal of South China University of Technology (Natural Science Edition), 2009, 37(10): 108-111.

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