Research on Antioxidant Activity of Spinach Pigment Protein Complexes

Extracted the pigment protein complexes from spinach leaves by using Ammonium sulfate to precipitate,and analyzed the main functional components of this complexes.Took Vitamin C,BHT as control,took total antioxidant capacity,the ability to remove DPPH,·OH and O2-· and the antioxidant effects in linoleic system as indexes,to study the anti-oxidation ability of Pigment-protein complexes and the interaction between the Pigment-protein complexes and Vitamin C or BHT.The results showed that,in the water phase system,the total antioxidant capacity of this complexes was 12.83 μ/mg.It is considerable with that of BHT,and significantly lower than that of Vitamin C.When the concentration of complexes was among 10 μg/mL-500 μg/mL,the maximum percentage of ability to remove DPPH was 81.97 %,·OH was 88.14 % and O2-· was 83.36 %.All are stronger than those of Vitamin C and BHT.Compared the samples of single component Vitamin C or BHT to the samples mixed complexes with Vitamin C or BHT with different proportion(made the concentration of these samples be 100 μg/mL),the ability to remove DPPH,·OH and O2-· of the samples(complexes mixed with Vitamin C) were much stronger than others.There was no such effect of the samples mixed with BHT.