摘要
通过采用抗亚油酸过氧化活性、清除DPPH自由基活性、清除超氧阴离子活性、还原力4个指标,分为低、中、高3个剂量组、空白对照和阳性对照,对黄酒和竹叶青酒的抗氧化活性进行比较研究,并用福林-酚法测定其中酚类物质的含量。结果表明,黄酒和竹叶青酒均具有较强的抗亚油酸过氧化活性、清除自由基活性和还原能力,且均存在一定的量效关系。同时,酚类物质的测定结果表明,黄酒和竹叶青酒中酚类物质的含量分别为165.1μg/mL和85.2μg/mL,这在一定程度上解释了黄酒的抗氧化活性高于竹叶青酒。
The antioxidant properties of yellow wine and Zhuyeqing liquor were measured by four indicators：anti-linoleic acid peroxidation,DPPH free radical scavenging,superoxide anion radical scavenging and reducing power.The experiments were divided into the following groups：low-dose group,medium-dose group,high-dose group,blank control group and positive control group.The content of phenolic compounds was determined by Folin-phenol method.The results show that yellow wine and Zhuyeqing liquor have strong antioxidant properties which increase with the concentration of samples.Meanwhile,the determination of phenols results show that there are 165.1 μg/mL and 85.2 μg/mL phenolic compounds in yellow wine and Zhuyeqing liquor,which explains the higher antioxidant properties of yellow wine than Zhuyeqing liquor to some degree.
出处
《食品科技》
CAS
北大核心
2012年第4期86-90,共5页
Food Science and Technology
基金
山西省产学研合作项目
关键词
黄酒
竹叶青酒
抗氧化活性
yellow wine
Zhuyeqing liquor
antioxidant properties
