摘要
为研究不同工艺的藜麦酒的抗氧化活性差异,该研究采用电子自旋共振(ESR)技术研究不同工艺藜麦酒对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、超氧阴离子自由基、羟自由基清除能力的影响,并在此基础上对4种工艺的藜麦酒进行抗氧化活性测定。结果表明,ESR信号强度与自由基浓度相关性良好,且不受样品颜色影响,适用于藜麦酒的抗氧化活性检测,藜麦酒对DPPH自由基、羟自由基、超氧阴离子自由基的最佳暗反应时间分别为40min、100min、10min。在上述最佳暗反应时间内,4种藜麦酒对上述自由基均具有清除能力,清除速率由大到小依次为:超氧阴离子自由基>DPPH自由基>羟自由基。4种藜麦酒对自由基清除能力强弱由大到小依次为:藜麦串蒸酒>藜麦配制酒>藜麦酿造酒>藜麦配糟酒。
In order to study the differences in antioxidant activity of quinoa liquor with different processes,the effects of quinoa liquor with different processes on 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals,superoxide anion radicals and hydroxy radicals scavenging capacity were studied by electron spin resonance(ESR)technology.On this basis,the antioxidant activity of quinoa liquor produced by 4 processes was determined.The results showed that the ESR signal intensity was well correlated with the free radical concentration and was not affected by the color of the sample,which was suitable for the detection of antioxidant activity of quinoa liquor.The optimal dark reaction time of quinoa liquor for DPPH radicals,hydroxy radi-cals,and superoxide anion radicals was 40 min,100 min and 10 min,respectively.In the above optimal dark reaction time,4 kinds of quinoa liquors had the ability to clear the above free radicals,the clearance rates from large to small were as follows:superoxide anion radical>DPPH radical>hy-droxyl radical.The clearance abilities of 4 kinds of quinoa liquors for radicals from strong to weak were as follows:string steamed quinoa liquor>blended quinoa liquor>fermented quinoa liquor>quinoa liquor mixed with Jiuzao.
作者
黄天琪
吴鑫
童国强
易翔
乐细选
管莹
施鹏
陈才
李政杰
章银良
陈科宇
HUANG Tianqi;WU Xin;TONG Guoqiang;YI Xiang;YUE Xixuan;GUAN Ying;SHI Peng;CHEN Cai;LI Zhengjie;ZHANG Yiniang;CHEN Keyu(Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine&Health Food,Jing Brand Co.,Ltd,Huangshi 435100,China;School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
出处
《中国酿造》
北大核心
2025年第9期187-192,共6页
China Brewing
基金
湖北省重点研发计划项目(2020BBA050)
河南省科技攻关项目(182102110094)。
关键词
电子自旋共振技术
藜麦酒
抗氧化活性
自由基
electron spin resonance technology
quinoa liquor
antioxidant activity
free radicals
