白藜芦醇丹阳黄酒抗氧化活性和稳定性研究
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摘要
将白藜芦醇添加至丹阳黄酒中,形成含有质量浓度为0.1 mg/m L白藜芦醇的新型丹阳黄酒,以此为研究对象,对其清除DPPH、羟基、ABTS自由基和总还原能力进行测定,来评价白藜芦醇丹阳黄酒产品的抗氧化活性及稳定性。结果表明,0.1 mg/m L的白藜芦醇丹阳黄酒对DPPH、羟基、ABTS自由基的半抑制浓度(IC_(50)值)依次为0.40 m L/m L、0.80 m L/m L、0.51 m L/m L,普通丹阳黄酒IC_(50)值依次0.70 m L/m L、0.81 m L/m L、0.80 m L/m L,新型丹阳黄酒的总还原力明显高于普通丹阳黄酒。综合比较,含白藜芦醇丹阳黄酒抗氧化能力高于普通丹阳黄酒。同时,新型丹阳黄酒在常温下存放前3 d的白藜芦醇含量快速下降,之后趋于稳定。
A new type of Danyang Huangjiu(Chinese rice wine) with 0.1 mg/ml resveratrol was produced with adding resveratrol into Danyang Huangjiu.Taking this as the research object,the scavenging DPPH free radical,hydroxyl radical,ABTS radical activity and total reducing power was determined,to evaluate the antioxidant activity and stability of the Danyang Huangjiu.As a result,the 50% inhibiting concentration(IC_(50)) values of the new type of Huangjiu with 0.1 mg/ml resveratrol to DPPH free radical,hydroxyl radical and ABTS radical were 0.40 ml/ml,0.80 ml/ml,0.51 ml/ml,respectively.The IC_(50) values of the ordinary Danyang Huangjiu were 0.70 ml/ml,0.81 ml/ml,0.80 ml/ml,respectively.The total reducing power of the new Danyang Huangjiu was obviously higher than that of the ordinary Danyang Huangjiu.By comparison,the antioxidant capacity of the new Danyang Huangjiu was higher than that of the ordinary Danyang Huangjiu.At the same time,resveratrol contents of the new Danyang Huangjiu decreased rapidly in the first 3 d of storage,and then tended to be stable.
A new type of Danyang Huangjiu(Chinese rice wine) with 0.1 mg/ml resveratrol was produced with adding resveratrol into Danyang Huangjiu.Taking this as the research object,the scavenging DPPH free radical,hydroxyl radical,ABTS radical activity and total reducing power was determined,to evaluate the antioxidant activity and stability of the Danyang Huangjiu.As a result,the 50% inhibiting concentration(IC_(50)) values of the new type of Huangjiu with 0.1 mg/ml resveratrol to DPPH free radical,hydroxyl radical and ABTS radical were 0.40 ml/ml,0.80 ml/ml,0.51 ml/ml,respectively.The IC_(50) values of the ordinary Danyang Huangjiu were 0.70 ml/ml,0.81 ml/ml,0.80 ml/ml,respectively.The total reducing power of the new Danyang Huangjiu was obviously higher than that of the ordinary Danyang Huangjiu.By comparison,the antioxidant capacity of the new Danyang Huangjiu was higher than that of the ordinary Danyang Huangjiu.At the same time,resveratrol contents of the new Danyang Huangjiu decreased rapidly in the first 3 d of storage,and then tended to be stable.
引文
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[4]余国军,张久亮.一种富含白藜芦醇的房县黄酒及其制备方法和用途:CN105368659A[P].2016-03-02.
[5]ZHAO G R,TIAN L L,MA Q,et al.Peroxynitrite scavenging activities of resveratrol and piceid[J].Chem Res Chinese Univers,2012,28(6):953-956.
[6]STERVBO U,VANG O,BONNESEN C.A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine[J].Food Chem,2007,101(2):449-457.
[7]汪建国.黄酒工业的现状、前景和新世纪发展策略[J].中国酿造,2002,21(1):7-10.
[8]LI X L,ZHOU A G,HAN Y.Anti-oxidation and anti-microorganism activities of purification polysaccharide from Lygodium japonicum in vitro[J].Carbohyd Polym,2006,66(1):34-42.
[9]吕丽爽,谢天飞,樊玉洁.马兰提取物抗氧化性研究[J].食品科学,2010,31(13):122-126.
[10]彭金龙,毛健,黄桂东,等.黄酒多糖体外抗氧化活性研究[J].食品工业科技,2012,33(20):94-97.
[11]YUAN J F,ZHANG Z Q,FAN Z C,et al.Antioxidant effects and cytotoxicity of three purified polysaccharides from Ligusticum chuanxiong Hort[J].Nat Prod Rese Develop,2012,74(4):822-827.
[12]李华,李勇,吴莹,等.ABTS~(·+)法测定葡萄酒抗氧化活性的研究[J].西北农林科技大学学报:自然科学版,2009,37(11):90-96.
[13]贺安娜,佘朝文,曾军英,等.显脉旋覆花不同部位体内外抗氧化作用比较[J].中国药理学通报,2016,32(1):79-83.
[14]罗铝铿,邹浩元,杨宇辉,等.客家黄酒的抗氧化作用研究[J].中国酿造,2016,35(8):61-65.
[15]YANG J X,GUO J,YUAN J F.In vitro antioxidant properties of rutin[J].LWT-Food Sci Technol,2008,41(6):1060-1066.
[16]郭婉.清爽型银耳黄酒酿造关键工艺及其体外抗氧化研究[D].福州:福建农林大学,2014.
[17]蔡凌云,周江菊,乐利,等.空心莲子草多糖的体外抗氧化活性[J].食品科学,2011,32(17):186-189.
[18]史先敏,严泽民,谢静红,等.白藜芦醇的光稳定性和热稳定性研究[J].日用化学工业,2011,41(3):204-207.