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中文摘要：
以花椒籽种皮为原料,考察其黑色素理化性质和抗氧化活性.结果表明：1）该黑色素属于酚类物质,耐光性差,在0～80℃下耐热良好;当pH〈5时黑色素产生沉淀,pH〉7时吸光度值增大且颜色加深;对KMnO4和K2Cr2O7稳定性良好,对Na2SO3稳定性较差;加入金属离子Mg2＋、Fe2＋、Zn2＋、K＋、Cu2＋和Fe3＋的花椒籽种皮黑色素溶液产生沉淀,其中Cu2＋和Fe3＋溶液吸光度值增大,Mg2＋、Fe2＋、Zn2＋、Ca2＋、Cr3＋、Sn4＋、K＋溶液吸光度值减少;加入蔗糖、淀粉和食盐的该色素溶液吸光度值基本不变.2）花椒籽种皮黑色素具有较好的抗氧化活性,其中清除.OH能力与Vc相当,其IC50为66.63μg/mL;清除O2-.能力比Vc好,其IC50为36.55μg/mL.
英文摘要：
We studied the physical and chemical properties and antioxidant activity of melanin in seed coat of Chinese red pepper. The results showed that： the melanin belonged to phenols, and had poor light resistance and good thermal resistance at 0 to 80 ℃ ;the melanin precipitated when pH value was smaller than 5, and the absorbance value increased and the color was deepened when the pH value was larger than 7;the melanin had good stability to KMnO4 and K2Cr2OT, but poor stability to Na2SO3;precipitates occurred when metal ions （Mg^2＋, Fe^2＋, Zn^2＋, K^＋, Cu^2＋ and Fe^3＋） were added into the melanin solution, wherein the absorbance value increased when Cu^2＋ and Fe^3＋ were added;the absorbance value decreased when Mg^2＋,Fe^2＋,Zn^2＋,Ca^2＋,Cr^3＋,Sn^4＋,K^＋ were added into the solution; and the absorbance value of the melanin solution kept unchanged substantially when sucrose, starch and salt were added into the solution. The melanin in seed coat of Chinese red pepper had high antioxidant activity, and was equivalent to Vc in scavenging · OH （IC50=66.63 μg/mL）, and was superior to Vc in scavenging superoxide free radical （IC50=36.55 μg/mL）.
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