杨梅汁清除自由基及抑制油脂氧化作用的研究

Study on the ability of scavenging radical and inhibiting lipid oxidization of bayberry juice

为了进一步考查杨梅汁的抗氧化能力,选用浙江宁波产的4个杨梅品种为主要研究材料,比较了杨梅汁与橙汁、苹果汁、菠萝汁清除羟自由基的能力,对比了杨梅汁提取物与茶多酚、抗坏血酸和芦丁清除DPPH自由基的能力,测定了杨梅汁提取物对油脂氧化的抑制作用。结果表明:杨梅汁清除羟自由基的能力明显强于另外3种果汁,杨梅汁提取物具备一定的DPPH自由基清除能力,其半数清除浓度(IC50)为20.2mg.mL-1,4个品种的杨梅汁提取物对油脂的氧化都有一定的抑制作用,其中总酚含量最高的迟大种对油脂氧化的抑制作用最强。

In order to further investigate the antioxidant ability of bayberry juice,four varieties of the fruit from Ningbo,Zhejiang Province were selected as experimental materials in this study.The abilities of scavenging.OH radical were compared among bayberry juice,orange juice,apple juice,and pineapple juice.The ability of scavenging DPPH radical by bayberry juice extracts was in contrast with that of catechel,Vitamin C,and rutin.The inhibitory effects of bayberry juice extracts against lipid oxidization were also investigated.The results indicated that the ability of scavenging.OH radical by bayberry juice was obviously higher than those of other three kinds of juice.The bayberry juice extracts exhibited higher ability in scavenging DPPH radical,with its IC50 value 20.2 mg·mL^-1.The juice extracts from all four bayberry varieties could inhibit lipid oxidization to a certain degree,and among them,＇Chida＇variety exihibited the highest antioxidant ability with its highest content of total phenols.