食品工业科技2017，Vol.38Issue(20)：141-145,165,6.DOI:10.13386/j.issn1002-0306.2017.20.026
树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能
Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment
摘要
Abstract
In order to study species and concentration of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment,high performance liquid chromatography was used and reducing power as well as scavenging activities on DPPH radical,superoxide radical,hydroxyl radical and ABTS+ radical were investigated.The results of this study showed that the main organic acids of raspberry-ferment and blueberry-ferment all were tartaric acid,acetic acid and citric acid.Meanwhile,pyruvic acid,shikimic acid and fumaric acid were accumulated for metabolism and gallic acid was not detected in blueberry-ferment.The reducing power and scavenging activities on DPPH radical,superoxide radical,hydroxyl radical and ABTS + radical cation of raspberry-ferment and blueberry-ferment all exhibited a dose-dependent manner.In the experimental dose range,The raspberry-ferment and blueberry-ferment DPPH radical scavenging capacity of IC50 were 2.00 mg VC equivalent/mL and 8.70 mg VC equivalent/mL,the reducing power of IC50 were 4.53 mg VC equivalent/mL and 7.62 mg VC equivalent/mL,the superoxide radical scavenging capacity of IC50 were 0.53 mg VC equivalent/mL and 2.05 mg VC equivalent/mL,the hydroxyl radical scavenging capacity of IC50 were 8.92 mg VC equivalent/mL and 9.14 mg VC equivalent/mL,the ABTS + radical scavenging capacity of IC50 were 3.59 mg VC equivalent/mL and 6.81 mg VC equivalent/mLThe above results suggested that the type of organic acids in raspberry-ferment were higher than those in blueberry-ferment,raspberry-ferment and blueberry-ferment both had a good effect on scavenging free radicals,but scavenging free radical activities in raspberryferment were higher than those in blueberry-ferment overall.关键词
树莓酵素/蓝莓酵素/有机酸/抗氧化能力Key words
raspberry-ferment/blueberry-ferment/organic acid/antioxidant activity分类
轻工纺织引用本文复制引用
程勇杰,陈小伟,王珍珍,张沙沙,张婷,毛旸晨,沙如意,毛建卫..树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能[J].食品工业科技,2017,38(20):141-145,165,6.基金项目
浙江省重点科技攻关项目(2006C12068) （2006C12068）
浙江省科技计划项目(2016C37078) （2016C37078）
浙江省农业生物资源生化制造协同创新中心开放基金项目(2016KF0040 （）
2016KF0114) （）
浙江科技学院研究生科研创新基金项目(2015YJSKC013). （2015YJSKC013）
