Synergistic Effect and Formulation Optimization of Antioxidant between Tea polyphenols and sorghum red pigment

摘要

In order to understand the synergetic effect between the solution of tea polyphenols and sorghum red pigment, synergetic effect and optimal formulation of compound antioxidant with the response surface method were determined using the method of free radical scavenging under DPPH system. The results showed that, the component ratio of optimal compound antioxidant was tea polyphenols 6.00 μg·ml~(-1) and sorghum red 293.76 μg·ml~(-1) Under these conditions, the DPPH scavenging rate of the system was 54.96%, compound antioxidant of tea polyphenols and sorghum red had antagonistic action. Through the comparison of optimal mixed antioxidants and antioxidant effect of single antioxidant, we concluded that mixed antioxidants were poorer than single antioxidant.