青梅汁抗氧化特性的研究  

Study on Antioxidant Activity of Sour Plum Juice

作　　者：张慧敏[1] 李远志[2] 

机构地区：[1]内蒙古农业大学职业技术学院,包头014109 [2]华南农业大学,广州510642

出　　处：《食品工业》2016年第4期104-108,共5页The Food Industry

摘　　要：探讨了青梅汁的体外抗氧化作用。采用化学模拟体系对其总抗氧化能力,清除·OH、DPPH·及O_2^-·的能力进行测定;通过体外动物试验,研究了青梅汁对37℃孵育后H_2O_2诱导的脂质过氧化产物MDA的生成和红细胞溶血的影响。结果表明,6°Brix青梅汁的总抗氧化能力为362 U/mL,强于1.0 mg/mL的VC,BHA和BHT,同时对·OH,O_2^-·及DPPH·具有较强的清除能力,且可抑制MDA的产生和红细胞溶血。说明青梅汁具有较强的抗氧化能力。The antioxidant effects of sour plum juice was investigated. The capacity of total antioxidant capacity（TAC）, ·OH, DPPH and O2-· scavenging ability of sour plum juice were measured by the chemical simulation; the effect of sour plum juice on MDA production of liver tissues and hemolysis of RBC induced by H2O2 were analyzed in vitro. The results showed the total antioxidant value of 6°Brix sour plum juice was 362 U/mL which over than 1.0 mg/mL VC, BHA and BHT; sour plum juice could scavenge ·OH, O2-· and DPPH·, inhibit production of MDA and hemolysis of RBC. The sour plum juice had antioxidant effect in vitro.

关 键 词：青梅汁 抗氧化特性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]