黄腐酚与食品酸味剂的协同抗氧化活性研究

Study on the antioxidant activity of xanthohumol and acidulants

黄腐酚是啤酒花中的一种重要的生物黄酮,具有多种生理功效。文章在研究了黄腐酚的稳定性基础上,选取了β-胡萝卜素亚油酸体系和DPPH体系,以协同系数（SE）为衡量指标,考察了黄腐酚与柠檬酸、柠檬酸钠、维生素C的协同抗氧化作用。实验结果表明,在β-胡萝卜素亚油酸体系中,当黄腐酚浓度小于1.5mg/m L时,黄腐酚与各种酸味剂均不存在协同抗氧化作用,而当浓度大于1.5mg/m L时,黄腐酚与各种酸味剂之间均存在协同抗氧化活性,但相对于DPPH体系,其协同作用较弱;而对于DPPH体系,黄腐酚在0.5~3.0mg/m L的浓度范围内与各种酸味剂之间均存在协同抗氧化活性,且协同作用的高低随黄腐酚的浓度提高变化并不明显。

Xanthohumol is an important bioflavonoids from hops and with many physiological activities. After studied its stability, the synergism antioxidant activity of xanthohumol mixed with three acidulants, namely citric acid, sodium citrate and vitamin C, were studied by using two different systems and synergistic effect （SE） as the evaluation criteria. The result suggested that there was a synergistic antioxidant activity when the concentration of xanthohumol was above 1.5mg/mL in the β-carotene-linoleate mode system, but the function of antioxidant activity was weak. In DPPH free radical system, when xanthohumol concentration was from 0.5 to 3.0mg/mL, it showed high synergistic function with other acidulants. SE had no obvious changed with the increased concentration of xanthohumol.