摘要
对食醋的体外抗氧化活性进行了研究.浓缩食醋在用乙酸乙酯萃取后加入乙醇,收集乙醇沉淀上清液,用Sephadex G25将其分成不同相对分子质量组分.测定不同分离组分对二苯代苦味酰肼自由基(DPPH)的清除活性、还原力、酚质量分数、对羟自由基和超氧阴离子自由基的抑制活性.结果表明:食醋提取物(醇沉上清液)在所有的测试体系中都表现出抗氧化性.在食醋提取物及各分离组分中,总酚质量分数较高的组分具有较强的DPPH自由基清除活性和还原力.在羟自由基体系和超氧阴离子自由基体系中的抗氧化活性与酚质量分数相关性较小.这些结果表明食醋中含有有益于人体健康的抗氧化活性成分.
The antioxidant activities of extracts from brewed vinegar were evaluated using different in vitro tests. Adding ethanol after extracting the concentrated vinegar with acetacetic ester, then the ethanol supernate of vinegar （HVE） was collected. The HVE was separated into different fractions according to molecular weight by Sephadex G25. The DPPH radical scavenging activities, the reducing powers, the amount of total phenolic compounds, the inhibitory effect on hydroxyl radical and superoxide anion radical of the vinegar extract （HVE）, and individual vinegar fractions were evaluated in this study. The HVE was found to have antioxidant activities in all the model systems tested. The result showed that the fractions with higher amounts of phenolic compounds have stronger DPPH radical scavenging activities and reducing powers. Antioxidant activities in hydroxyl radical and superoxide anion radical system were not correlated with phenolic content. The present results support the concept that brewed vinegar contains several kinds of antioxidants with healthy promotion activities in potential.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第4期76-80,共5页
Journal of Food Science and Biotechnology
