不同泉水对蓝靛果浆DPPH清除率的影响研究  

Study on the Effect of Different Types of Spring Wateron the DPPH Scavenging Rate of Lonicera Edulis

作　　者：王菁华[1] 刘威 郭新明[1] 王松[1] 孙义敏[1] 李月兴[1] Wang Jinghua;Liu Wei;Guo Xinming;Wang Song;Sun Yimin;Li Yuexing(Institute of Natural Resources and Ecology,HAS,Harbin 150040,China)

机构地区：[1]黑龙江省科学院自然与生态研究所,哈尔滨150040

出　　处：《黑龙江科学》2024年第24期106-108,112,共4页Heilongjiang Science

基　　金：黑龙江省省属科研院所科研业务费(ZNJCB2023ZR02)。

摘　　要：以DPPH自由基清除率为指标,考察蓝靛果汁与4种瓶装泉水混合后样品液体外抗氧化活性受水质的影响及变化规律。结果表明,蓝靛果汁与泉水按比例混合后,其DPPH自由基清除率随果汁浓度变化出现一个最大值,最大DPPH自由基清除率为81.44%。受水中离子含量的影响,浓度在30%后会呈现下降趋势,其中具有显著相关的离子为Na离子和Ba离子。The study uses DPPH free radical scavenging rate as an indicator,investigates the effect of water quality on the antioxidant activity of indigo juice mixed with 4 bottled spring water and its change rules.The results show that when blue indigo juice is mixed with spring water in proportion,the DPPH free radical scavenging rate shows that its DPPH free radical scavenging rate reaches a maximum value 81.44%with the change of juice concentration.Due to the influence of ion content in water,the concentration will show a decreasing trend after 30%.Among them,the significantly correlated ions are Na and Ba ion.

关 键 词：瓶装泉水 蓝靛果 DPPH自由基清除率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]