杞枣膏的营养成分及活性分析

Nutritional composition and bioactivities of Chinese wolfberry and dates jelly

以杞枣膏为研究对象,采用水提醇沉法、紫外分光光度法对其总黄酮、总多酚、总糖、多糖含量进行了测定,分别为7.246g·kg-1、18.315g·kg-1、595.74g·kg-1和32.28g·kg-1。采用DPPH法、FRAP法、T-AOC法对杞枣膏的抗氧化活性进行了研究,DPPH清除率为81.67%,FRAP值为32.225μmol FeSO4·g-1,总抗氧化能力为333.024单位·g-1。采用蒽酮-硫酸法对杞枣膏的α-淀粉酶抑制活性进行了研究,杞枣膏对α-淀粉酶抑制活性为33.01%。杞枣膏具有一定的抗氧化、抑制淀粉酶活性,具有成为抗氧化剂及降糖药物的潜能。

The contents of total flavonoids, total polyphenols, total sugar and polysaccharides in jelly made of Chinese wolfberry and dates were determined by water extracting and alcohol precipitating. The content wolfberry and dates were 7.246 g·kg-1, 18.315 g·kg-1, 595.74 g·kg-1 and 32.28 g·kg-1, respectively, and measured by ultraviolet spectrophotometry detection. The antioxidant activity was studied by DPPH, FRAP and T-AOC method. The DPPH scavenging rate was 81.67%, FRAP was 32.225μmol FeSO4·g-1, and the total antioxidant capacity was 333.024 units·g-1. The inhibitory on α-amylase was 33.01% determined by anthrone-sulfuric acid method. The product has the potential to become an antioxidant and hypoglycemic medicine because of its antioxidant activity and amylase inhibition.