摘要
采用DPPH法、水杨酸法和邻苯三酚自氧化法研究了不同酒精度女贞子酒提取物对DPPH·、羟自由基(·OH)和超氧阴离子自由基(O2-·)的清除作用,采用铝盐法及HPLC测定女贞子酒中总黄酮及木犀草素和槲皮素的浸出率。结果显示,女贞子酒提取物对DPPH·、·OH和O2-·的清除率随女贞子酒中乙醇含量的升高而增强,最高清除率的为40%乙醇含量的女贞子酒提取物,对DPPH·、·OH和O2-·的EC50值分别为12.75、62.86和15.93 mg/m L。并且女贞子酒中总黄酮、木犀草素和芹菜素的浸出率亦随着女贞子酒乙醇含量的升高而升高,结果显示,40%乙醇含量的女贞子酒中总黄酮、木犀草素和芹菜素的浸出率分别为21.96 mg/g、40.07μg/g和28.99μg/g。
The antioxidant activities of extract from different alcohol level Nvzhenzi wine were determined by DP- PH· , salicylic acid and pyrogallol auto-oxidation assay. Colorimetry and HPLC were applied to detect the extraction rates of total flavonoids, luteolin and apigenin in Nvzhenzi wine. Results showed that the scavenging effects on DPPH ·, OH · , and O2-· in extracts from different alcohol level Nvzhenzi wine were improved with increasing alco- hol level, especially the 40% alcohol Nvzhenzi wine whose EC50 values for DPPH·, OH·, O2-· were 12.75 mg/ mL, 62.86 mg/mL and 15.93 mg/mL, respectively. Moreover, extraction rates of total flavonoids, luteolin and api- genin in Nvzhenzi wine also were improved with increasing alcohol level. The extraction rates of total flavonoids ,lute- olin and apigenin in 40% alcohol Nvzhenzi wine were 21.96 mg/g, 40.07 g/g and 28.99 g/g respectively, which provided a basis for its health effects.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第11期154-159,共6页
Food and Fermentation Industries
基金
安徽省教育厅自然科学重点项目(KJ2014A098)
国家级创新创业训练计划创新训练项目(201312216023)金项
安徽省教育厅自然科学研究项目(KJ2012Z136)
安徽新华学院自然科学研究项目(2013zr011)
