南瓜酒抗氧化活性及其与VC、多酚和多糖含量的关系  

Correlation between Antioxidant Activity and Contents of VC,Polyphenols and Polysaccharides in Pumpkin Wine

作　　者：张靖媛[1] 吴昊[1] 王凤舞[1] 张宏斌[2] 王成荣[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛市农业科学研究院,山东青岛266100

出　　处：《食品科学》2013年第1期78-82,共5页Food Science

基　　金：山东省现代蔬菜产业技术体系

摘　　要：采用1,1-二苯基-2-三硝基苯肼自由基(DPPH自由基)法、羟自由基(.OH)体系和超氧阴离子自由基(O-2.)体系对南瓜酒的抗氧化活性进行研究,并分析南瓜酒中VC、多酚和多糖含量与抗氧化活性之间的相关性。结果表明:南瓜酒对DPPH自由基、.OH和O-2.均具有较强的清除效果,且呈明显的剂量效应关系,其清除效果优于相同用量条件下的南瓜提取液;同时表明VC、多酚和多糖是南瓜酒的主要抗氧化活性成分。The antioxidant potential of pumpkin wine was evaluated by measuring its scavenging activity against DPPH, hydroxyl and superoxide anion radicals and analyzed for its correlation with the contents of VC, polyphenols and polysaccharides. Pumpkin wine had strong scavenging activity against DPPH, hydroxyl and superoxide anion radicals in a dose- dependent fashion, and its radical scavenging activity was better than that of pumpkin extract at the same dose. Meanwhile, our results suggested that VC, polyphenols and polysaccharides were the dominant antioxidant components in pumpkin wine.

关 键 词：南瓜酒 DPPH自由基 羟自由基 超氧阴离子自由基 

分 类 号：TS201.4[轻工技术与工程—食品科学]