大兴安岭山荆子糖酸组成和抗氧化能力分析  

Analysis of Sugar and Acid Compositions and Antioxidant Activities of M. baccata Fruit from Great Xing'an Mountains

作　　者：邵玉芳[1] 邵世勤[1] 

机构地区：[1]内蒙古农业大学生命科学学院,呼和浩特010018

出　　处：《食品工业》2017年第10期289-294,共6页The Food Industry

摘　　要：采用高效液相色谱法测定大兴安岭山荆子中有机酸和可溶性糖类含量,采用DPPH法和ABTS法评价山荆子体外抗氧化能力。结果表明,山荆子中有机酸主要为苹果酸(72.95~80.57 mg/g)和柠檬酸(2.72~3.87 mg/g),可溶性糖类主要为果糖(56.76~59.46 mg/g)和葡萄糖(92.78~98.20 mg/g),糖酸比在1.98~2.09之间;山荆子醇提取液清除DPPH、ABTS+能力优于水提取液,醇提取液清除DPPH、ABTS自由基的IC50值分别为1.21 mg/mL,0.96 mg/mL。研究显示山荆子中含有丰富的有机酸和可溶性糖类,糖酸比较低,口感较酸;体外抗氧化试验表明山荆子果实具有较好的抗氧化活性,具有一定的开发利用价值。Content of organic acid and soluble sugar in M.baccata fruit from Great Xing＇an Mountains was determined by HPLC.The antioxidant activities of M.baccata fruit were determined by DPPH and ABTS method.The results showed that the organic acids were mainly malic acid and citric acid,soluble sugars were fructose and glucose and the ratio of sugar to acid was between 2.09 and 1.98.DPPH,ABTS scavenging capacity of alcohol extract of M.baccata was higher than water extract.The IC50 values of scavenging free radical of DPPH and ABTS were 1.21 mg/mL and 0.96 mg/mL.The results showed that the M.baccata was rich in organic acids and soluble sugars.M.baccata fruit taste soul because the ratio of sugar to acid was low.In vitro antioxidant experiment showed that M.baccata fruit had good antioxidant activity,had a certain development and utilization value.

关 键 词：山荆子 有机酸 可溶性糖类 高效液相色谱法(HPLC) 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]