新鲜和发酵椰花汁提取物的抗氧化性  

Analysis of Anti-oxidation of Fresh and Fermented Coconut Inflorescence Sap Extracts

作　　者：辛波[1,2] 陈卫军[2,3] 夏秋瑜[2] 陈华[2] 郑亚军[2] 赵松林[2] 

机构地区：[1]海南大学食品学院海南,儋州571737 [2]中国热带农业科学院椰子研究所,海南文昌571339 [3]西北大学食品科学与工程系,西安710069

出　　处：《热带作物学报》2008年第6期710-714,共5页Chinese Journal of Tropical Crops

基　　金：国家科技支撑项目(编号:2007BAD76B01);海南省重点科技计划项目资助。

摘　　要：以新鲜和发酵椰花汁的提取物为实验材料,在测定提取物总酚含量的基础上[总酚含量新鲜椰花汁提取物(FCSE)(0.061±0.01)mg/mL,发酵椰花汁提取物(NCSE)(0.087±0.01)mg/mL],研究新鲜和发酵椰花汁提取物对于脂质过氧化的抑制作用,DPPH自由基的清除作用,羟基自由基的清除作用,Fe^(2+)的络合能力以及Fe^(3+)的还原能力,并以BHT、没食子酸、Trolox做为对照。结果表明,新鲜和发酵椰花汁提取物都有显著的抗氧化性,发酵椰花汁的脂质过氧化抑制作用、DPPH自由基清除作用、羟基自由基清除作用、Fe^(3+)的还原能力均高于新鲜椰花汁提取物的。而新鲜椰花汁提取物的Fe^(2+)络合能力高于发酵椰花汁提取物的。The fresh and natural fermented coconut saps were extracted for analysis of their antioxidation potential by using peroxidation of phospholipids liposomes assay, DPPH radical and hydroxyl radical scavenging activity, metal chelating activity, and ferric reducing power, with BHT, gallic acid and Trolox as the control. The results indicate that the naturally fermented coconut sap extract has a higher inhibiting activity of peroxidation of phospholipids liposomes, a higher DPPH radical and hydroxyl radical scavenging activity, and a higher metal chelating activity than fresh coconut sap, while the fresh coconut sap extract has a stronger ferric reducing power than natural fermented coconut sap extract. Additionally, the total phenolic content determined by Folin-Ciocaheau＇s reagent is 0.061mg/mL for fresh coconut inflorescence sap extract and 0.087mg/mL for naturally fermented coconut sap.

关 键 词：椰花汁 脂质过氧化 抗氧化 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]