3种不同类型黄酒抗氧化作用比较研究

Comparative study on the antioxidant effect of 3 kinds of different types of yellow rice wine

中文关键词:  黄酒  二苯苦味酰肼法  2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸法  超氧阴离子自由基  羟自由基

英文关键词:yellow rice wine  1,1-Diphenyl-2-picrylhydrazyl  2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)  superoxide anion radical  hydroxyl radical

中文摘要:

      目的 比较3种不同类型黄酒的抗氧化作用。方法 测定了3种不同类型黄酒中总酚含量, 采用二苯苦味酰肼(1,1-Diphenyl-2- picrylhydrazyl, DPPH)法、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS]法、邻苯三酚自氧化法及羟自由基抑制法对3种不同类型黄酒的清除自由基活性进行比较。结果 传统型、清爽型和特型黄酒中总酚含量分别为254、185、205 mg/L。传统型黄酒对DPPH自由基、ABTS?+自由基、超氧阴离子自由基的清除率分别为63.2%、63.8%和58.6%, 清爽型对上述3种自由基的清除率分别为28.9%、25.8%和22.7%, 特型黄酒对这3种自由基的清除率分别为45.9%、35.9%和34.7%。传统型、清爽型和特型黄酒对羟自由基的抑制率分别是38.6%、18.2%和24.1%。 结论 3种不同类型黄酒对DPPH自由基、ABTS?+自由基、超氧阴离子自由基、羟自由基均具有较强的清除作用, 其中, 传统型黄酒抗氧化能力最强。

英文摘要:

      Objective To compare the antioxidant effects of 3 different types of yellow rice wine. Methods The content of total phenols in 3 kinds of yellow rice wine was determined. The activities of scavenging free radicals of 3 kinds of yellow rice wine were compared by 1,1-Diphenyl-2-picrylhydrazyl (DPPH) method, 2,2'- diazo-bis- 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), o-pyrogallol autoxidation method and hydroxyl radical inhibition method. Results The content of total phenols in traditional, fresh and special type rice wine was 254, 185and 205 mg/L, respectively. The scavenging rates of DPPH, ABTS?+ and superoxide anion free radicals of traditional type rice wine were 63.2%, 63.8% and 58.6%, respectively, the scavenging rates of 3 free radicals of fresh type rice wine were 28.9%, 25.8% and 22.7% respective -ly, and the scavenging rates of 3 free radicals of special type rice wine were 45.9%, 35.9% and 34.7% respectively. The inhibition rates of traditional, fresh and special yellow rice wine to hydroxyl radicals were 38.6%, 18.2% and 24.1%, respectively. Conclusion Three kinds of yellow rice wine have strong scavenging effects on DPPH free radical, ABTS?+free radical, superoxide anion free radical and hydroxyl free radical. Among them, traditional yellow rice wine has the strongest antioxidant capacity.