苹果酒抑制自由基的研究  

The in vitro research for the inhibition of free radicals by apple ciders

作　　者：杜晓丹[1] 宋纪蓉[1] 徐抗震[1] 曹炜[1] 

机构地区：[1]西北大学化工学院/陕西省资源化工应用技术工程研究中心,陕西西安710069

出　　处：《西北大学学报（自然科学版）》2006年第4期578-582,共5页Journal of Northwest University（Natural Science Edition）

基　　金：中国科技部国家星火计划资助项目(2002EA85004);陕西省重大科技产业化项目(2000KZ-96)

摘　　要：目的研究苹果酒对自由基的抑制作用。方法采用分光光度法测定苹果酒对DPPH自由基、超氧阴离子自由基和羟基自由基的抑制作用,还原力的测定采用Fe3+还原法。结果苹果酒中的酚酸含量与抗氧化能力呈正相关(除羟基自由基外),其中酚酸含量较高的雪儿苹果干酒、雪儿苹果果酒和英国B lACKTHORN抗氧化能力较强。结论苹果酒均有一定的抗氧化性,具有良好的保健功能。Aim To study the inhibition of free radicals by six kinds of apple ciders. Methods Antioxidant activity of apple ciders was assayed through some methods such as DPPH radicals, super-oxide anion radicals, hydrogen radicals, reducing power. Results A positive correlation between total phenolic content and antioxidant activity, except for hydrogen peroxide. These data indicated that Snowy dry cider, Snowy sweet cider and BLACK-THORN were better antioxidant capacities than other three apple ciders. Conclusion These apple ciders had significant antioxidant activity. This study will supply the theory for healthy function of apple ciders.

关 键 词：苹果酒 DPPH自由基 超氧阴离子自由基 羟基自由基 还原力 

分 类 号：TS262.7[轻工技术与工程—发酵工程]