桑果原汁和桑果酒功效成分和抗氧化活性测定  

Determination of functional components and antioxidant activities of mulberry juice and mulberry wine

作　　者：杨金宏 陈正余 孟刚 孔卫青 YANG Jin-hong;CHEN Zheng-yu;MENG Gang;KONG Wei-qing(Ankang University/Shaanxi Key Laboratory of Sericulture,Ankang 725099,Shaanxi,China)

机构地区：[1]安康学院/陕西省蚕桑重点实验室,陕西安康725099

出　　处：《湖北农业科学》2021年第9期117-119,共3页Hubei Agricultural Sciences

基　　金：陕西省重点研发计划项目(2020NY-138);中国富硒产业研究院富硒专项(2018FXZX02-14)。

摘　　要：对桑果原汁和桑果酒的主要功效成分和抗氧化活性进行分析,结果表明,桑果原汁矢车菊素-3-葡萄糖苷(C3G)含量为(81.476±2.417)μg/mL,桑果酒中没有检测到,桑果原汁中总酚、原花青素、类黄酮、绿原酸、木犀草苷含量分别为(6.085±0.202)mg/mL、(1.838±0.097)mg/mL、(7.675±0.142)mg/mL、(11.550±0.508)μg/mL、(6.750±0.706)μg/mL,均显著高于桑果酒。桑果酒对羟自由基的清除率优于桑果原汁。The functional components and antioxidant activities of mulberry juice and fermented mulberry wine were analyzed.The results showed that the content of cyanidin-3-glucoside(C3G)of mulberry juice was(81.476±2.417)μg/mL,while none in the mulberry wine.The contents of total phenol,proanthocyanidins,flavonoids,chlorogenic acid and luteolin of mulberry juice were(6.085±0.202)mg/mL,(1.838±0.097)mg/mL,(7.675±0.142)mg/mL,(11.550±0.508)μg/mL,(6.750±0.706)μg/mL,respectively,and higher significantly than that in the mulberry wine.The scavenging rate of hydroxyl radicals in mulberry wine was better than that of mulberry juice.

关 键 词：桑果原汁 桑果酒 功效成分 抗氧化活性 

分 类 号：S888.2[农业科学—特种经济动物饲养]