羊肚菌的添加对杂粮固体饮料体外抗氧化能力的影响

Effect of Morchella on Antioxidant Characteristics in Vitro of Solid Drinks with Mixed Grains

以Vc为阳性对照,选择·OH、O^(-)_(2)·、DPPH自由基、ABTS自由基清除能力和铁离子还原能力为指标,研究杂粮固体饮料抗氧化能力的变化情况。结果表明,羊肚菌的添加使杂粮固体饮料对羟自由基、超氧阴离子、DPPH自由基的清除能力均增强,其半数清除浓度IC_(50)分别为5.071,0.134,1.186 mg/mL,对铁离子还原能力也呈现增强的趋势;但杂粮固体饮料清除ABTS^(+)·的能力并没有呈现增强的趋势,其IC_(50)为1.220 mg/mL。研究结果可为开发高抗氧化性杂粮饮品奠定理论基础。

We used Vc as the positive control,·OH,O^(-)_(2)·,DPPH free radical,ABTS free radical scavenging ability and iron ion reduction ability were selected as indexes to study the antioxidant capacity of coarse grain solid beverage.The results showed that,the ability of eliminating·OH,O^(-)_(2)·,DPPH·clearance rate increased with the adding of Morchella,which IC_(50) were 5.071,0.134,1.186 mg/m L,the reduction ability of iron ion also showed an increasing trend.However,the ability of eliminating ABTS^(+)·of the mixed grain solid beverage did not increase,and its IC_(50) was 1.220 mg/m L.The results of this study can provide a theoretical basis for the development of high antioxidant beverage of grains solid drinks.