Pavlov Atanas, Kovatcheva Petia, Tuneva Dimka, Ilieva Mladenka, Bley Thomas
Technische Universität Dresden, Institut für Lebensmittel und Bioverfahrnstechnik, Mommsenstrasse 13, 01069 Dresden, Germany.
Plant Foods Hum Nutr. 2005 Jun;60(2):43-7. doi: 10.1007/s11130-005-5098-z.
Stability and radical scavenging activity of betalains, biosynthesized by Beta vulgaris hairy root culture were investigated at different pH values, bile salts concentration, as well as at the in vitro conditions of gastrointestinal tract. It was established that pH below 3 and concentrations of the bile salts up to 4% had no great influence on betalains stability. At the in vitro conditions of gastrointestinal tract betalains are relatively stable, as their radical scavenging activity decrease from 75% inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH*) to about 38%.
研究了由甜菜根毛状根培养物生物合成的甜菜色素在不同pH值、胆汁盐浓度以及胃肠道体外条件下的稳定性和自由基清除活性。结果表明，pH低于3以及胆汁盐浓度高达4%时，对甜菜色素的稳定性影响不大。在胃肠道体外条件下，甜菜色素相对稳定，其自由基清除活性从对2,2-二苯基-1-苦基肼（DPPH*）的75%抑制率降至约38%。
