水果混合物内黄酮抗氧化活性相互作用

The interaction of flavonoids on antioxidant activities in fruit mixtures

分析乒乓葡萄、美国提子、本地草莓等浆果类水果,赣州脐橙、新奇士柠檬、桂林金桔等柑橘类水果,陕西红富士、新西兰爵士苹果、智利青蛇果等苹果经1:1混合提取后的自由基清除能力与金属还原能力,以及柑橘类水果混合后的黄酮组分。结果表明,多数水果混合物的抗氧化活性呈拮抗作用,而抗氧化活性较强的水果混合物相互作用却以协同及加合为主。水果混合物内黄酮类化合物抗氧化活性相互作用机理,比黄酮单品混合物的情况更为复杂。含有柑橘类水果的混合果汁具有较强的抗氧化活性。柑橘类水果混合物在冰箱内贮存30 d后的黄酮组分未发生显著变化,这表明黄酮间的协同或拮抗可能需要在氧化压力环境下才被激发。

This study investigated the antioxidant activities of fruit extraction from mixtures （1：1） of three berries fruit （Pingpang grape, American grape and local strawberry）, three citrus fruit （Ganzhou navel orange, Xinqishi lemon and Guilin kumquat） and three apples fruit （Shaanxi red fuji, New Zealand jazz apple and Chile green delicious）. DPPH radical scavenging activity, hydroxyl radical scavenging activity, reducing power and total antioxidant activity were used as evaluation indicators under different oxidation- reduction reaction mechanism. HPLC method was used to analyze flavonoids ingredients in citrus fruit mixtures. The results indicated that the antioxidant activities of most fruit mixtures were antagonistic; however, the interaction of fruit mixtures with the highest antioxidant activities was mainly addictive and synergistic. The interaction mechanism of flavonoids on antioxidant activities in fruit mixtures was more complicated than that in flavonoids standards mixtures. Fruit juices with citrus fruit had stronger antioxidant activities. The flavonoids ingredients in citrus fruit mixtures after 30 days of storage in refrigerator did not change much, thus the synergism or antagonism of flavonoids may only be triggered under oxidation pressure.