黑蒜蓝莓酒抗氧化能力及活性成分研究
作者:
作者单位:

(1.黑龙江省科学院大庆分院, 黑龙江 大庆 163319;2.大兴安岭冰莓庄园生物科技发展有限公司, 黑龙江 漠河 165302)

作者简介:

姬妍茹,女,副研究员,主要从事食品生物技术方面的研究。

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基金项目:

黑龙江省科学院科学研究基金项目(HKY201608)。


Study on Antioxidant Activity and Active Ingredients of Black Garlic Blueberry Wine
Author:
Affiliation:

(1.Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China;2.Great Khingan Iced Berry Manor Biotechnology Development Limited Company, Mohe 165302, China)

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    摘要:

    检测了3种配方黑蒜蓝莓酒的总酚、总黄酮和花色苷含量,并且测定了黑蒜蓝莓酒对羟基自由基、DPPH自由基、超氧阴离子的清除能力以及对LPO的抑制率。结果表明,3种配方黑蒜蓝莓酒中,配方2总酚及总黄酮含量最高,分别为356.8mg/L和84.5mg/L;配方1花色苷含量最高,为9.72mg/L。3种配方的黑蒜蓝莓酒对于3种自由基的清除能力基本与其多酚含量呈正相关。配方2对DPPH自由基和超氧阴离子的清除率最好,分别为95.32%和96.24%;配方1对羟基自由基、DPPH自由基清除能力最好,分别为79.79%和97.93%;原酒对DPPH自由基、超氧阴离子和羟基自由基的清除率分别为96.92%,72.06%和79.55%;3种配方黑蒜蓝莓酒对脂质过氧化的抑制能力与总黄酮和花色苷含量有极显著相关性,配方2的抑制率为81.31%,原酒为89.95%;配方1和配方2可作为黑蒜蓝莓酒的2个基础配方加以改进。

    Abstract:

    The anthocyanins, total flavonoids, and total phenol in three formulation wines of black garlic blueberry were determined. Meanwhile, the removal ability of hydroxyl radicals, DPPH free radicals, and superoxide anion as well as the inhibition rate of LPO in three kinds of black garlic blueberry wine were determined. The results showed that the highest contents of total phenol and total flavone in the second formula were found to be 356.8mg/L and 84.5mg/L. The highest anthocyanins content in the first formula, was found to be 9.72mg/L. The total phenol content positively correlated with radical scavenging capacities. The second kind of wine has the best performance of DPPH radical scavenging and superoxide anion free radical scavenging activity with the scavenging value was 95.32% and 96.24%. The first formula wine had the best performance of hydroxyl radical and DPPH radical scavenging activity with the scavenging value of 79.79% and 97.93%. The DPPH radical scavenging,superoxide anion free radical scavenging, and hydroxyl radical scavenging activity rate were 96.92%, 72.06% and 79.55% in the raw wine. The total flavones and anthocyanins contents positively correlated with the LPO inhibition activity. The LPO inhibition rate of the second kind of wine and the raw wine reached up to 81.31% and 89.95%. Formula 1 and formula 2 could be the basic recipes to prepare black garlic blueberry wine.

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姬妍茹,杨庆丽,刘宇峰,谭晓龙,董艳,张正海,高媛,魏连会.黑蒜蓝莓酒抗氧化能力及活性成分研究[J].食品科学技术学报,2017,35(2):65-69, 88.

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  • 收稿日期:2016-10-26
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  • 在线发布日期: 2017-04-06
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