摘要
探讨了乌鸡黑色素的抗紫外线功能。结果表明:当乌鸡黑色素水悬液浓度高于0.009mg/mL时,对紫外线照射的唾液链球菌嗜热亚种和德氏乳杆菌保加利亚亚种,以及食品中的Vc有明显的保护作用,浓度越高保护作用越强;黑色素的保护作用随着照射时间的延长而减弱,但与对照相比差异仍极显著(P<0.01);黑色素经光照、室温或低温处理后,其抗紫外线性质几乎未受影响,高温处理则影响较大,温度越高影响越严重,但与对照相比仍具有较强的抗紫外线功能。
Ultraviolet（UV） resistance of Silky fowl Melanin was studied with its application to food. The result indicated： the melanin had an obvious function protecting Streptococcus salivariu ssp. thermophilus Lac. delbrueckii subsp, bulgaricus, and Vc in green capsicum against ultraviolet irradiation when the concentration of the melanin suspending in water was equal to or above 0. 009mg/mL. With increasing of the melanin concentration, the protection function of the melanin was also enhanced. And the protection function of the melanin became weak as UV irradiation time prolonged, but there were extremely significantly difference （P 〈 0.01 ） between the experimental group and the control group. Contrary to higher temperature, the UV resistance of the melanin had no affected after treated with room temperature, lower temperature, and visible light. Though the UV resistance was reduced significantly by higher temperature treatment, the experimental group was still higher than the control group.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第11期47-49,共3页
Food and Fermentation Industries
基金
安徽科技学院学料建设项目(No.YZ2004-13)
关键词
乌鸡
黑色素
紫外线
Silky fowl, melanin, ultraviolet radiation
