摘要
本文以古越龙山黄酒(E)作为参照,对襄阳"一二三"(A)"月英醉"(B)"辰记"(C)"庐陵王"(D)四种黄酒的抗氧化能力做了初步检测,使用的抗氧化指标为总抗氧化能力、还原能力、清除DPPH自由基能力、清除超氧阴离子能力,用BHA作对照;用福林酚法测定黄酒中的总酚含量。结果表明五种黄酒中总酚含量最高的为A,达133μg/mL;还原能力以V C为参照,D和E还原能力均高于V C;总抗氧化能力以BHA作对照,实验时间达到120h时B、C、D、E以及BHA对亚油酸自氧化的抑制率均超过80%,A的抑制率为64.4%,;对超氧阴离子自由基清除率,B、C、D、E均超过55%,A最低为47%;以BHA为参照,A、B、C、D、E五种黄酒对DPPH自由基清除率均低于BHA,分别为40%、50.5%、45%、53.8%、55.7%。总的来说襄阳黄酒均具备一定的抗氧化能力,其中A的抗氧化能力相对于其他几种黄酒稍弱,这可能和样品的前处理有关。
The antioxidant capacities of four kinds of yellow rice wine（ Xiangyang ＂123＂（A） ,＂ Yue Ying Zui＂ （B）, ＂Chert Ji＂ （C）, and ＂Lu Lin Wang＂（D） ）were initially detected with Gu Yue Long Shah rice wine（E） as the reference in this paper. The total antioxidant capacity, reducibility, DPPH free radical scavenging ability and scavenging ability of superoxide anion with BHA as the reference were used as indicators.The foline-phenol method was used to determine the total phenol content in the yellow rice wine.The results showed that A had the highest total phenol content of 133μg/mL in the five kinds of yellow rice wine.The reducibilities of D and E were higher than that of Vc.With BHA as the reference of total antioxidant capacity,the inhibition rates of B,C,D, E and BHA on the auto-oxidation of linoleic acid were all more than 80% when the experiment time reached to 120h and the inhibition rate of A was 64.4%.The free radical scavenging abilities of B,C, D and E on superoxide anion were all more than 55% ,and 47% of A was the lowest.With BHA for reference,the DPPH radical free scavenging rates of A, B, C, D and E were 40% ,50.5 % ,45 % ,53.8% and 55.7% respectively, lower than that of BHA.Overall, Xiang Yang rice wine had certain antioxidant capacity, and the antioxidant ability of A was weaker compared with other kinds of yellow rice wine,which might be related to the pretreatment of the sample.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第7期108-111,共4页
Science and Technology of Food Industry
基金
襄阳市科技局科学技术计划项目(20270120)
湖北省教育厅科学技术研究计划(Q20112603)
关键词
黄酒
抗氧化活性
酚类物质
yellow rice wine
antioxidation
phenols
