摘要
天然抗氧化剂与自由基反应的动力学机制是选用抗氧剂的重要科学依据。通过体外抗氧化活性评价方法和DPPH·消除反应法,研究了花生红衣中白藜芦醇的体外抗氧化活性大小和与DPPH·反应的动力学。结果表明,白藜芦醇具有较强的抗氧化活性,随浓度的增加而逐渐升高,白藜芦醇的抗氧化活性强于BHT;白藜芦醇与DPPH·反应在6 h后达到稳定态,是一个一级慢反应。其EC50值为0.047±0.04μmol antioxidant/μmol DPPH·,抗自由基能力为21.28±0.27,反应化学计量数为0.094±0.07,反应常数为5.85×10-3±0.04μmol·L-1·s-1,并对白藜芦醇与DPPH·反应的机理进行了推测,以期为富含白藜芦醇的有关产品及应用开发提供理论依据。
The kinetic mechanism of the reaction between natural antioxidants and free radicals was an important scientific basis for the selection of antioxidants.The antioxidant activity of resveratrol from red-skin of peanut and kinetics reaction between resveratrol and DPPH·were studied by in vitro antioxidant activity evaluation method and DPPH·elimination reaction method.The results showed that resveratrol had stronger antioxidant activity than BHT,which increased gradually with the increase of resveratrol concentration.The reaction time for scavenging of DPPH·radical with resveratrol was 6 h,which was a first-order slow reaction.The effective concentration(EC50)value was calculated to be 0.047±0.04μmol antioxidant/μmol DPPH·,the anti-free radical ability was 21.28±0.27,the reaction stoichiometry was 0.094±0.07,and the reaction constant was 5.85×10-3±0.04μmol·L-1·s-1.The reaction mechanism of resveratrol and DPPH·reaction was speculated,in order to provide theories for the development of related products and applications with resveratrol.
作者
周巾英
欧阳玲花
王丽
祝水兰
潘润天
冯健雄
ZHOU Jinying;OUYANG Linghua;WANG Li;ZHU Shuilan;PAN Runtian;FENG Jianxiong(Institute of Agricultural Processing,Jiangxi Academy of Agricultural Science,Nanchang 330200)
出处
《食品工业》
CAS
北大核心
2020年第6期222-226,共5页
The Food Industry
基金
国家自然科学青年基金(31301590)
江西花生芝麻产业技术体系(JXARS-18)。
关键词
白藜芦醇
抗氧化
动力学
花生红衣
DPPH自由基
resveratrol
antioxidant
reaction kinetics
red-skin of peanut
DPPH free radical
