大蒜酒体外抗氧化研究  

Study on the processing of garlic wineby ethanol extracting and semi-fermenting

作　　者：周文化[1,2] 张海玲[1,3] 李瑶 谭懂哲 

机构地区：[1]中南林业科技大学食品科学学院,长沙410004 [2]茶陵永光食品公司,茶陵412006 [3]南昌大学生命科学学院,南昌330047 [4]长沙环保职业技术学院,长沙410004

出　　处：《食品科技》2009年第11期97-100,共4页Food Science and Technology

基　　金：国家星火计划项目(2008GA770018)

摘　　要：研究了大蒜酒的抗氧化作用,通过测定大蒜酒对DPPH·自由基、超氧阴离子自由基和羟基自由基的抑制作用,以及对大蒜酒还原力的测定。结果表明:大蒜酒抗氧化能力的高低与大蒜酒的量呈一定的相关性,大蒜酒质量浓度高,抗氧化活性越强,大蒜酒在不同的自由基体系中均有一定的清除和抑制能力。大蒜酒具有良好的保健功能。It was studied on the inhibition of free radicals garlic wine. Antioxidant activity of garlic wine was assayed through some methods such as DPPH radicals, super-oxide anion radicals, hydrogen radicals, reducing power the result showed that A positive correlation between the garlic wine content and antioxidant activity, the higher of content of garlic wine, the stronger of antioxidant activity. The garlic wine shad significant antioxidant activity. This study will supply the theory for healthy function of garlic wine.

关 键 词：大蒜酒 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]