广东客家黄酒体外抗氧化能力的初步评价
|
摘要
通过体外的抗氧化试验评价广东客家黄酒的体外抗氧化能力,并与维生素E及没食子酸作对比。结果表明,广东客家黄酒清除ABTS~+、DPPH、O_2~-、OH自由基及金属离子的螯合能力的半抑制浓度(IC_(50))值分别为(6.83±0.07)μL、(0.14±0.02)m L、(0.27±0.05)m L、(0.16±0.09)m L及(1.61±0.01)m L;还原力为2.1。结果表明广东客家黄酒具有较好的体外抗氧化性。
The in vitro antioxidant capacity of Guangdong Hakka Huangjiu(Chinese rice wine) was evaluated by in vitro antioxidant tests, and the results were compared with vitamin E and gallic acid. The results showed that 50% inhibitive concentration(IC_(50)) values of ABTS~+、DPPH、O_2~- and OH radicals and metal ion chelating capacity in Hakka Huangjiu were(6.83±0.07) μl,(0.14±0.02) ml,(0.27±0.05) ml(0.16±0.09) ml and(1.61±0.01) ml, respectively,and the reducing power of Hakka Huangjiu was 2.1. The results showed that Guangdong Hakka Huangjiu had good in vitro antioxidant activities.
The in vitro antioxidant capacity of Guangdong Hakka Huangjiu(Chinese rice wine) was evaluated by in vitro antioxidant tests, and the results were compared with vitamin E and gallic acid. The results showed that 50% inhibitive concentration(IC_(50)) values of ABTS~+、DPPH、O_2~- and OH radicals and metal ion chelating capacity in Hakka Huangjiu were(6.83±0.07) μl,(0.14±0.02) ml,(0.27±0.05) ml(0.16±0.09) ml and(1.61±0.01) ml, respectively,and the reducing power of Hakka Huangjiu was 2.1. The results showed that Guangdong Hakka Huangjiu had good in vitro antioxidant activities.
引文
[1]倪赞.中国黄酒保健功能的研究[D].杭州:浙江大学,2006.
[2]孟如杰.黄酒中抗氧化活性物质的研究[D].无锡:江南大学,2008.
[3]冯爱军.广东客家娘酒中风味物质研究[D].福州:福建农林大学,2011.
[4]阙斐.黄酒的抗氧化活性及其中的酚类物质[D].杭州:浙江大学,2006.
[5]孙常雁.乳清蛋白肽美拉德反应产物的制备及其抗氧化作用机理研究[D].哈尔滨:东北农业大学,2014.
[6] SRIDEVI C, CHAKRABORTY M K. Extractable protein from tobacco and aspects of its nutritional quality[J]. Liquor Making, 1985, 11(1):19-28.
[7] PU譒KA譒V, JOVIC′S, A N TOV M, et al. Antioxidative activity of red wine with the increased share of phenolic compounds from solid parts of grape[J]. Chem Ind Chem Eng Quart, 2010, 16(1):65-71.
[8]孔美兰,刘谋泉,张福平,等.超声波提取杨梅色素及其清除超氧阴离子作用[J].食品工业,2015,36(1):58-62.
[9]韩少华,朱靖博,王妍妍.邻苯三酚自氧化法测定抗氧化活性的方法研究[J].中国酿造,2009,28(6):155-157.
[10]曹龙辉.广东客家黄酒抗氧化性及其中抗氧化肽的研究[D].广州:仲恺农业工程学院,2015.
[11] LUQMAN S, KUMAR R, et al. Attenuation of hydroxyl radical formation by extracted constituent of Moringa oleifera Lam[J]. Curr Chem Biol, 2011, 5(3):213-218.
[12]谢广发,朱成钢,胡志明,等.黄酒的体外抗氧化性及其机理研究[J].食品与发酵工业,2005,2(10):5-8.
[13]郭婉.清爽型银耳黄酒酿造关键工艺及其体外抗氧化研究[D].福州:福建农林大学,2014.
[14] GUZMAN-MENDZE B, JARAMILLO-FLORES M E, CHEL-GUERRERO L, et al. Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris[J]. Int J Food Sci Technol,2014, 49(8):1859-1868.
[15]任娜,郭丽萍,刘玉环,等.国产葡萄酒清除自由基作用的研究[J].食品科学,2009,30(15):90-93.
[16]林燕如,丁利君.番石榴叶中黄酮类物质提取及抗氧化性研究[J].现代食品科技,2007(23)10:58-60.
[17]陈成,殷子建,徐速.浅析黄酒的历史及营养价值[J].酿酒,2002,29(1):2-3.
[18] MOHAMMADI M, KARR A L. Superoxide anion generation in effective and ineffective soybean root nodules[J]. J Plant Physiol, 2001, 158(8):1023-1029.
[19] PATRICIA V, EDUARDA F, FELIX C, et al. Antioxidant activity of Hypericum androsaemum infusion:scavenging activity against superoxide radical, hydroxyl radical and hypochlorous acid[J]. Biol Pharm Bull,2002, 25(10):1320-1323.
[20]宋以玲.黄酒原料和菌种与发酵工艺对抗氧化活性的影响[D].扬州:扬州大学,2012.
[2]孟如杰.黄酒中抗氧化活性物质的研究[D].无锡:江南大学,2008.
[3]冯爱军.广东客家娘酒中风味物质研究[D].福州:福建农林大学,2011.
[4]阙斐.黄酒的抗氧化活性及其中的酚类物质[D].杭州:浙江大学,2006.
[5]孙常雁.乳清蛋白肽美拉德反应产物的制备及其抗氧化作用机理研究[D].哈尔滨:东北农业大学,2014.
[6] SRIDEVI C, CHAKRABORTY M K. Extractable protein from tobacco and aspects of its nutritional quality[J]. Liquor Making, 1985, 11(1):19-28.
[7] PU譒KA譒V, JOVIC′S, A N TOV M, et al. Antioxidative activity of red wine with the increased share of phenolic compounds from solid parts of grape[J]. Chem Ind Chem Eng Quart, 2010, 16(1):65-71.
[8]孔美兰,刘谋泉,张福平,等.超声波提取杨梅色素及其清除超氧阴离子作用[J].食品工业,2015,36(1):58-62.
[9]韩少华,朱靖博,王妍妍.邻苯三酚自氧化法测定抗氧化活性的方法研究[J].中国酿造,2009,28(6):155-157.
[10]曹龙辉.广东客家黄酒抗氧化性及其中抗氧化肽的研究[D].广州:仲恺农业工程学院,2015.
[11] LUQMAN S, KUMAR R, et al. Attenuation of hydroxyl radical formation by extracted constituent of Moringa oleifera Lam[J]. Curr Chem Biol, 2011, 5(3):213-218.
[12]谢广发,朱成钢,胡志明,等.黄酒的体外抗氧化性及其机理研究[J].食品与发酵工业,2005,2(10):5-8.
[13]郭婉.清爽型银耳黄酒酿造关键工艺及其体外抗氧化研究[D].福州:福建农林大学,2014.
[14] GUZMAN-MENDZE B, JARAMILLO-FLORES M E, CHEL-GUERRERO L, et al. Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris[J]. Int J Food Sci Technol,2014, 49(8):1859-1868.
[15]任娜,郭丽萍,刘玉环,等.国产葡萄酒清除自由基作用的研究[J].食品科学,2009,30(15):90-93.
[16]林燕如,丁利君.番石榴叶中黄酮类物质提取及抗氧化性研究[J].现代食品科技,2007(23)10:58-60.
[17]陈成,殷子建,徐速.浅析黄酒的历史及营养价值[J].酿酒,2002,29(1):2-3.
[18] MOHAMMADI M, KARR A L. Superoxide anion generation in effective and ineffective soybean root nodules[J]. J Plant Physiol, 2001, 158(8):1023-1029.
[19] PATRICIA V, EDUARDA F, FELIX C, et al. Antioxidant activity of Hypericum androsaemum infusion:scavenging activity against superoxide radical, hydroxyl radical and hypochlorous acid[J]. Biol Pharm Bull,2002, 25(10):1320-1323.
[20]宋以玲.黄酒原料和菌种与发酵工艺对抗氧化活性的影响[D].扬州:扬州大学,2012.