摘要
为研究单宁、人参皂苷、枸杞多糖、虾青素4种天然物质的抗氧化能力,测定4种天然物质的自由基清除能力、金属离子螯合能力、总还原能力、脂质抗氧化能力等体外抗氧化能力指标。结果表明:在质量浓度0.2 mg/mL~1.0 mg/mL,单宁清除DPPH、ABTS+自由基能力及其总还原能力、脂质抗氧化能力、螯合金属离子能力最强;人参皂苷清除超氧阴离子自由基的能力最强;枸杞多糖在质量浓度0.2 mg/mL~0.8 mg/mL对羟基自由基清除能力最强,虾青素清除DPPH自由基能力在0.6 mg/mL~1.0 mg/mL高于人参皂苷及枸杞多糖。经主成分分析,单宁的DPPH、ABTS+自由基清除能力及总还原能力、金属离子螯合能力较好。虾青素的DPPH自由基清除能力,人参皂苷清除超氧阴离子自由基能力较好,枸杞多糖的羟基自由基清除能力及总还原能力较好。
To study the antioxidant capacity of four natural substances,tannin,ginsenoside,Lycium barbarum polysaccharide,and astaxanthin,their free radical scavenging capacity,metal ion chelating capacity,total reduction capacity,and lipid antioxidant capacity were measured.Tannin displayed the strongest DPPH and ABTS+free radical scavenging ability,and its total reduction ability,lipid antioxidant ability,and metal ion chelating capacity were the strongest in the mass concentration range of 0.2 mg/mL-1.0 mg/mL.Ginsenoside displayed the strongest ability to scavenge superoxide free radicals.The scavenging ability of Lycium barbarum polysaccharide for hydroxyl radical was the strongest at a mass concentration range of 0.2 mg/mL-0.8 mg/mL,and the scavenging ability of astaxanthin for DPPH radical was 0.6 mg/mL-1.0 mg/mL,which was higher than that of ginsenoside and Lycium barbarum polysaccharide.Principal component analysis revealed that DPPH and ABTS+free radical scavenging ability,total reduction ability,and metal ion chelating capacity of tannins were better.Prawn cyanin had a better performance on the DPPH radical scavenging ability,ginsenoside had a major impact on the superoxide radical scavenging ability,and Lycium barbarum polysaccharide had a better performance on the hydroxyl radical scavenging ability and total reduction ability.
作者
张雯雯
张艳妮
杨丽荣
张宏博
段艳
郭文瑞
ZHANG Wen-wen;ZHANG Yan-ni;YANG Li-rong;ZHANG Hong-bo;DUAN Yan;GUO Wen-rui(School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010000,Inner Mongolia,China;Food Inspection and Testing Center of Inner Mongolia Autonomous Region,Hohhot 010000,Inner Mongolia,China;College of Veterinary Medicine,Inner Mongolia Agricultural University,Hohhot 010000,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第2期43-50,共8页
Food Research and Development
基金
内蒙古自治区科技创新引导项目(KCBJ2018068)
内蒙古农业大学食品科学与工程学院科技项目(SPKJ201904)。
关键词
单宁
人参皂苷
枸杞多糖
虾青素
抗氧化
tannin
ginsenoside
Lycium barbarum polysaccharide
astaxanthin
antioxidant
