荸荠芡实莲子复合功能饮料的抗氧化活性  

Study on the Antioxidant Activity of Functional Beverage Made of Water Chestnuts,Lotus and Gorgon

作　　者：葛惠[1] 马淑凤[1] 吴聪[1] 杨济泽[1] 乐国伟[1] 施用晖[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室

出　　处：《食品与发酵工业》2011年第10期116-119,124,共5页Food and Fermentation Industries

基　　金：科技部十一五支撑计划(2006BAD27B06)

摘　　要：研究以荸荠、芡实、莲子为原料的复合功能饮料的生物抗氧化活性。利用α-淀粉酶水解荸荠、芡实、莲子并进行复配,对不同配比的复合饮料进行体外及体内抗氧化实验;将复合饮料对小鼠饮水4周,测定血液自由基水平并进行跳台、穿梭行为学实验。结果显示:复合饮料对.OH自由基体外清除率为34.92%,DPPH自由基清除率达到80.58%;小鼠复合饮料饮水组血液自由基比对照组显著降低了38.59%(P<0.05);与对照组比较,小鼠跳台潜伏期显著升高,错误次数降低(P<0.05);暗室反应潜伏期比对照组也显著减少(P<0.05)。说明荸荠复合功能性饮料对小鼠的抗氧化和学习记忆能力有改善作用。The raw materials of the functional beverage were water chestnuts, gorgon fruit and lotus seeds,α-amylase was used to hydrolyze water chestnuts, gorgon fruit and lotus seeds; the antioxidant properties of finish product was tested in vitro and in vivo. Mice were fed with the functional drinks for four weeks. Then free radicals in blood, and platform jumping and the shuttle behavior were determined. The o OH radical scavenging activity of the beverage was 34.92% ; however, DPPH radical scavenging reached to 80.58%. The level of radicals in the blood was 38. 59% （P 〈 0.05） significantly lower than that of control group mice. The platform jumping lateness incresed compared to the control group and errors were reduced; darkroom lateness reaction was lesser than the control group （P 〈 0. 05）.

关 键 词：复合功能饮料 自由基 小鼠行为学 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]