摘要
分别采用总抗氧化能力、DPPH自由基、羟基自由基、超氧阴离子等几种不同的体外抗氧化模型,并以抗坏血酸(VC)为阳性对照,研究了通过醇沉方法得到的黄酒多糖的体外抗氧化能力。结果表明,黄酒粗多糖和精制黄酒多糖均具有较高的抗氧化活性,其浓度与抗氧化活性呈现一定的量效关系;精制黄酒多糖的总抗氧化能力及其对DPPH自由基、羟基自由基的清除能力强于黄酒粗多糖;而黄酒粗多糖清除超氧阴离子能力强于精制黄酒多糖。
The antioxidant activity of the polysaccharide investegated in the present study. The total antioxidant from Chinese Rice Wine by alcohol precipitation was activity,DPPH radical,hydroxyl radical and superoxide anion free radical were selected as the antioxidant indicators in vitro and ascorbic acid （Vc） as the positive control. The results showed that crude polysaccharide and refined potysaccharide from Chinese Rice Wine had antioxidant activity,and the antioxidant activity was related to concentration. The antioxidant ability of refined polysaccharide in total antioxidant activity,removing the DPPH radical and hydroxyl radical was better than that of crude polysaccharide. However,the antioxidant ability of crude polysaccharide in removing superoxide anion free radical was stronger than that of refined polysaccharide.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第20期94-97,共4页
Science and Technology of Food Industry
关键词
黄酒
多糖
醇沉
抗氧化
Chinese Rice Wine
polysaccharide
alcohol precipitation
antioxidant
