葡萄伤流液的抗氧化活性及其稳定性研究  

Study on the antioxidant activity and its stability of bleeding sap from Vitis vinifera L

作　　者：赵金凤[1] 伊力哈木[2] 王洋阳[1] 唐泽紫[1] 陈敏敏[1] 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2期179-183,共5页Food Science and Technology

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

摘　　要：为检测新疆和田红葡萄伤流液的抗氧化活性和抗氧化特性,用体外检测法检测了该伤流液对.OH、O2-和DPPH等自由基的清除能力、对本质上由自由基介导的红细胞溶血的抑制、以及清除.OH能力的温度和空气稳定性。结果表明,在检测的各项指标中,葡萄伤流液仅对.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,而对O2-和DPPH清除力微弱、对由H2O2诱导的红细胞溶血的抑制能力也很微弱。其清除.OH的能力耐高温,但对空气敏感,但75℃、30 min处理可以显著降低葡萄伤流液对空气的敏感度。葡萄伤流液的高.OH清除活性和低O2-.清除活性、以及该活性的极耐高温提示葡萄伤流液中的抗氧化物质与葡萄中常见的抗氧化剂不同。In order to investigate the antioxidant activity and its characters of bleeding sap of V. vinifera from hotan, Sinkiang, its scavenging activities on freeradicals, its inhibitory effects on hemolysis of red blood cells, and the stabilities of its .OH scavenging activity to temperature and oxygen etc. were studied in this paper. Results demonstrated that, among all the indexes we assayed, bleeding sap from V. vinifera only had a high scavenging activity on · OH, and a high inhibitory effect on UV-induced hemolysis of red blood cells, which was essentially caused by .OH. Its scavenging activity on O2^- and DPPH, and its inhibitory effect on H2O2-induced hemolysis of red blood cells were low. Its ·OH scavenging activity was nonsensitive to high-temperature and sensitive to oxygen. But treatment of 75 ℃ for 30 min could highly decrease its sensitivity to oxygen. Above antioxidant characters of bleeding sap from V. vinifera suggested that the antioxidant in this bleeding sap was not the same as the conventional antioxidants in grape.

关 键 词：伤流液 新疆和田红葡萄 抗氧化 自由基 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]