葡萄伤流液中抗氧化物质的初步探讨  

Preliminary study of antioxidants in bleeding sap from Vitis vinifera L

作　　者：王洋阳[1] 赵金凤[1] 唐泽紫[1] 陈敏敏[1] 伊力哈木[2] 陆长梅[1] 

机构地区：[1]南京师范大学生命科学学院,南京210046 [2]新疆和田师范专科学校,和田848000

出　　处：《食品科技》2009年第1期166-170,共5页Food Science and Technology

基　　金：“十五”国家科技攻关基金项目(2004BA502B10);江苏省高新技术研究计划项目(BG2006318)

摘　　要：葡萄伤流液对·OH以及对本质上由·OH介导的红细胞溶血具有极强的清除能力,且该抗氧化能力对高温很不敏感。为推测其中抗氧化物质的化学本质,检测与分析葡萄伤流液的理化性质和常见抗氧化物质在葡萄伤流液中的含量。结果显示,葡萄伤流液中的抗氧化物质是蛋白质、维生素、多糖、还原糖以及原花青素等黄酮类等物质的可能性较小。该抗氧化物质极性较强,分子中可能含有-OH和不饱和双键,其分子量小于1000u;该物质可能在210～220nm处有最大光吸收,在激发波长为366nm时,在452.8nm处有荧光发射。至于其确切的化学成分还有待进一步的研究。Bleeding sap from V.vinifera had a high scavenging activity on .OH and a strong inhibitory effect on UV-induced hemolysis of red blood cells, which were caused essentially by .OH. In order to speculate upon the chemical essence of the antioxidants in this bleeding sap, the physicochemical properties of this bleeding sap and contents of conventional antioxidants in this bleeding sap were studied in this paper. Results demonstrated that the probability of the antioxidants being protein, Vc, polysaccharide, reducing sugar and flavonoid etc was little. The molecule of the antioxidant was polar, and its molecular weight was less than 1000 u. Maybe this antioxidant had a max absorbance at 210-220 nm, and had a fluorescence emission peak at 452.8 nm when it was irritated at 366 nm. As to its precise chemical essence was still need further study.

关 键 词：葡萄伤流液 抗氧化物质 理化性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]