桑葚、蓝莓和红薯复配物的自由基清除能力研究  

Studies on Free Radical Scavenging Ability of Mulberry,Blueberry and Sweet Potato Complexes

作　　者：邹仕昱 潘瑶[1] 陈璇 张兵[1] 邓泽元[1] 李红艳[1] Zou Shiyu;Pan Yao;Chen Xuan;Zhang Bing;Deng Zeyuan;Li Hongyan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国食品学报》2021年第1期51-57,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金地区项目(31972970)。

摘　　要：以桑葚、蓝莓和红薯为原料,采用两种体外抗氧化活性测定方法(DPPH和ABTS)评价单一农产品提取物的抗氧化活性,以及两两农产品提取物按照一定比例混合后的抗氧化活性。运用等辐射分析法作图,对比不同比例混合的农产品提取物的抗氧化相互作用。结果表明:DPPH试验中,单个农产品提取物抗氧化活性由强至弱为蓝莓>桑葚>红薯,混合后抗氧化协同效果最好的组合为桑葚∶红薯=15∶5(体积比)。ABTS试验中,抗氧化活性由强至弱为桑葚>蓝莓>红薯,混合后协同效果最好的组合为桑葚∶红薯=9∶11(体积比)。农产品混合后,水溶性-脂溶性组合的抗氧化协同效果最好。DPPH and ABTS antioxidant experiments were used to evaluate the antioxidant activity of single and mixed agricultural product extract(mulberry,blueberry and sweet potato).The experimental results were plotted according to different proportions of different agricultural products,and the differences in antioxidant interactions caused by the mixture of extracts and proportions of different agricultural products were analyzed by isoradiation analysis method.Results showed that in DPPH antioxidant scavenging experiment,the optimal antioxidant capacity product was blueberry extract followed by the mulberry extract and the sweet potato extract.And in the same model,the mulberry extract and sweet potato extract were mixed at a ratio of 15∶5 to achieve the optimal antioxidant capacity.In the ABTS antioxidant scavenging experiment,the best antioxidant capacity product was mulberry extract followed by the blueberry extract and the sweet potato extract.And the mulberry extract and sweet potato extract were mixed at a ratio of 9∶11 to achieve the best antioxidant capacity.Among the combination of agricultural products,the combination of lipophilic-hydrophilic extracts showed the highest synergistic antioxidant effects.

关 键 词：农产品提取物 抗氧化活性 等辐射分析法 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]