红枣果汁果渣与果酒果渣中色素抗氧化活性的比较  

The Comparative Study of Antioxidant Activity of Pigment from Jujube Juice Pomace and Wine Pomace

作　　者：邢珂慧 黄凤玲 邵佩兰[1] 鲁倩茹 XING Ke-hui;HUANG Feng-ling;SHAO Pei-lan;LU Qian-ru(College of Agriculture Science,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院

出　　处：《食品工业科技》2020年第5期274-280,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31260375)

摘　　要：为比较红枣果汁果渣与果酒果渣中色素抗氧化活性的差异,以红枣果汁及果酒果渣为原料,碱法提取红枣色素,运用比色法测定红枣果汁果渣、果酒果渣色素中抗氧化活性成分含量,测定DPPH·、ABTS+·、·OH、O-2·清除能力和还原力,比较红枣果汁果渣与果酒果渣色素的抗氧化活性,采用SPSS软件分析抗氧化活性成分含量与抗氧化活性之间的相关性。结果表明:红枣果汁果渣与果酒果渣色素抗氧化活性成分含量间存在显著差异(P<0.05),且随着发酵时间延长,色素抗氧化活性成分含量逐渐降低;红枣果汁果渣与果酒果渣色素清除DPPH·、ABTS+·、·OH、O-2·能力和还原力差异显著(P<0.05),随着发酵时间延长,色素抗氧化活性逐渐降低;相关性研究显示,果汁果渣色素抗氧化活性成分含量与抗氧化活性相关性较强,果酒果渣色素总黄酮含量与抗氧化活性相关性相对较弱,表明红枣果汁果渣色素抗氧化活性显著高于果酒果渣(P<0.05)。To explore the difference of antioxidant activity of pigment from jujube juice pomace and wine pomace,the pomace of jujube juice and wine were used as raw materials and alkaline method was used to extract jujube pigments. The contents of active components in the pigment from jujube juice pomace and wine pomace were determined by colorimetric method,the scavenging ability of DPPH·,ABTS+·,·OH,O-2· and reducing power of pigment were detected,the antioxidant activities of pigment were compared,and the correlative relationships between the contents of active components and antioxidant activity of pigment were analyzed by SPSS statistical analysis software. The results showed that there were significant differences in the antioxidation active components contents of pigment between jujube juice pomace and wine pomace(P<0.05),with the extension of fermentation time,the contents of antioxidant active components of pigment decreased gradually. The pigments extracted from jujube juice pomace and wine pomace had better antioxidant activity,and had a significant difference on scavenging ability of DPPH·,ABTS+·,·OH,O-2· and reducing power(P<0.05),with the extension of fermentation time,the antioxidant activity of pigment decreased gradually. The results of correlation study showed that antioxidation active components contents were highly correlated with antioxidant activity of pigment from jujube juice pomace,while the content of total flavones of pigment from wine pomace was weak correlated with antioxidant activity. It was indicated that the antioxidant activity of pigment from jujube juice pomace was significantly higher than that in wine pomace(P<0.05).

关 键 词：红枣 果汁果渣 果酒果渣 色素 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]