4种抗氧化剂抗氧化活性和稳定性的比较  

Comparison of Antioxidant Activity and Stability of Four Antioxidants

作　　者：林款 周梅 田香 徐丛玥 马宝苗 LIN Kuan;ZHOU Mei;TIAN Xiang;XU Congyue;MA Baomiao(Wuhan Institutes of Biomedical Sciences,Jianghan University,Wuhan 430056,China)

机构地区：[1]江汉大学武汉生物医学研究院,湖北武汉430056

出　　处：《食品科技》2020年第6期328-332,共5页Food Science and Technology

摘　　要：对几种天然抗氧化物质茶多酚、白藜芦醇、西青果多酚和Vc的抗氧化性及稳定性进行了研究。通过对DPPH自由基以及ABTS自由基的清除和ORAC值的测定,比较了4种抗氧化剂的体外抗氧化活性。同时研究了温度、湿度和光照对不同抗氧化剂稳定性的影响。体外抗氧化活性评价结果表明,茶多酚对DPPH自由基清除效果最好,白藜芦醇和茶多酚在对ABTS自由基的清除和ORAC值法实验中,均表现出较强的抗氧化活性。稳定性实验结果表明,白藜芦醇在高温条件下不稳定,茶多酚在高湿和光照条件下不稳定,而西青果多酚和Vc在不同环境条件下均表现出较稳定的抗氧化活性。In this experiment,the antioxidant properties and stability of several natural antioxidants were studied,such as tea polyphenol,resveratrol,polyphenols from Fructus terminaliae immaturus and Vc.The antioxidant activity of four antioxidants in vitro were compared through measuring the clearance ratio of DPPH,ABTS free radicals and ORAC values.Furthermore,the effects of temperature,humidity and light on the stability of different antioxidants were also studied.The results of antioxidant activity experiments in vitro showed that tea polyphenol had the best effect on scavenging DPPH free radicals.The resveratrol and tea polyphenol showed strong anti-oxidation activities at scavenging of ABTS free radicals and measuring ORAC values.The stability test results showed that resveratrol was unstable under high temperature conditions,while tea polyphenol was not stable under high humidity and light conditions,in addition polyphenols from Fructus terminaliae immaturus and Vc showed relatively stable antioxidants under different environmental conditions.

关 键 词：茶多酚 白藜芦醇 西青果多酚 VC 抗氧化活性 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]