不同酿酒高粱酚类物质含量测定及抗氧化活性比较

Determination of phenolic compounds contents in different varieties of liquor-making sorghum and comparison of antioxidant activity of different sorghum

以6种酿酒高粱籽粒为研究对象,分别比较其游离态与结合态总酚、总黄酮、酚酸物质种类及含量,并对其抗氧化活性进行分析。结果表明,不同酿酒高粱品种游离态总酚、总黄酮;结合态总酚、总黄酮含量分别在135.47~274.38mgGAE/100g、94.60~148.31mg/100g;618.27~1 383.17mgGAE/100g、123.06~434.84mg/100g。酿酒高粱籽粒中游离态酚酸以阿魏酸、丁香酸与没食子酸为主,平均含量分别为611.19μg/g、380.66μg/g、359.34μg/g;结合态酚酸以阿魏酸、丁香酸为主,平均含量为1 608.33μg/g、376.78μg/g。酿酒高粱籽粒中游离态与结合态总酚ABTS抗氧化能力值分别占总ABTS能力值14.6%与85.4%;酿酒高粱籽粒中游离态与结合态总酚FRAP抗氧化能力值占总FRAP能力值14.3%与85.7%。酿酒高粱籽粒具有丰富的酚类物质,良好的抗氧化活性,且品种间有显著性的差异(P<0.05)。

The varieties and contents of free state and combined state total phenol,total flavonoids and phenolic acids in six different liquor-making sorghum grain were compared,and their antioxidant activities were analyzed.The results showed that the contents of free state total phenol and total flavonoids in the grain were 135.47-274.38 mgGAE/100 g and 94.60-148.31 mg/100 g,respectively.The contents of combined state total phenol and total flavonoids in the grain were 618.27-1 383.17 mgGAE/100 g and 123.06-434.84 mg/100 g,respectively.The free state phenolic acids in the grain were mainly ferulic acid,clove acid and gallic acid,and the average contents were 611.19ug/g,380.66ug/g and 359.34ug/g,respectively.The combined state phenolic acids in the grain were mainly ferulic acid and clove acid,and the average contents were 1 608.33ug/g and 376.78ug/g,respectively.The ABTS antioxidant ability of free state and combined state total phenol were 14.6%and 85.4%,respectively.The FRAP antioxidant ability of free state and combined state total phenol were 14.3%and 85.7%,respectively.The grain had rich phenolic substances,good antioxidant activity and there were significant differences among varieties(P<0.05).