摘要
利用电子自旋共振技术(ESR)对酿酒葡萄籽原花青素4个不同提取样品(GSP0、GSP1、GSP2、GSP3)抗氧化特性进行研究,并采用分光光度法进行对比分析。结果表明:电子自旋共振法和分光光度法均测得,GSP3样品对DPPH自由基清除能力最强;反应30min,质量浓度小于40mg/L时,样品质量浓度与清除率呈正相关,质量浓度大于40mg/L时,清除率趋于稳定。ESR测得的原花青素的清除率普遍高于分光光度法:反应30min,ESR测得不同质量浓度的GSP0的清除率最低为35.99%,最高为99%,而分光光度法测得分别为7.06%、78%;ESR测得的GSP3清除率最低为52.45%、最高值为99%,分光光度法测得的清除率分别是29%、95%。
Electron spin resonance （ESR） spectroscopy was used to investigate the antioxidant activity of four proanthocyanidin extracts from wine grape seeds （designated as GSP0, GSP1, GSP2 and GSP3, respectively） and compared with spectrophotometry as a control. GSP3 had the strongest DPPtt radical scavenging activity as determined by both methods. After 30 rain of reaction at concentrations below 40 mg/L, a positive correlation between scavenging rate and GSP3 concentration was observed. At concentrations above 40 mg/L, the DPPH radical scavenging activity of GSP3 tended to be stable. Higher scavenging rates were obtained for all four proanthocyanidin extracts using ESR than spectrophotometry. After 30 rain of reaction, the DPPH radical scavenging rates of GSP0 and GSP3 at various concentrations were determined using ESR to be in the range of 35.99%-99% and 52.45%-99%, respectively, whereas those obtained using spectrophotometry were in the range of 7.06%-78% and 29%-95%, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期33-37,共5页
Food Science
基金
国家自然科学基金项目(31271857)
