单 位：
青岛市农业科学研究院;青岛农业大学食品科学与工程学院
关键词：
南瓜酒;DPPH自由基;羟自由基;超氧阴离子自由基
摘 要：
采用1,1-二苯基-2-三硝基苯肼自由基(DPPH自由基)法、羟自由基(.OH)体系和超氧阴离子自由基(O-2.)体系对南瓜酒的抗氧化活性进行研究,并分析南瓜酒中VC、多酚和多糖含量与抗氧化活性之间的相关性。结果表明:南瓜酒对DPPH自由基、.OH和O-2.均具有较强的清除效果,且呈明显的剂量效应关系,其清除效果优于相同用量条件下的南瓜提取液;同时表明VC、多酚和多糖是南瓜酒的主要抗氧化活性成分。
译 名：
Correlation between Antioxidant Activity and Contents of VC,Polyphenols and Polysaccharides in Pumpkin Wine
作 者：
ZHANG Jing-yuan1,WU Hao1,WANG Feng-wu1,ZHANG Hong-bin2,WANG Cheng-rong1,(1.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China; 2.Qingdao Academy of Agricultural Sciences,Qingdao 266100,China)
关键词：
pumpkin wine;DPPH radical;hydroxyl radical;superoxide anion radical
摘 要：
The antioxidant potential of pumpkin wine was evaluated by measuring its scavenging activity against DPPH,hydroxyl and superoxide anion radicals and analyzed for its correlation with the contents of VC,polyphenols and polysaccharides.Pumpkin wine had strong scavenging activity against DPPH,hydroxyl and superoxide anion radicals in a dose-dependent fashion,and its radical scavenging activity was better than that of pumpkin extract at the same dose.Meanwhile,our results suggested that VC,polyphenols and polysaccharides were the dominant antioxidant components in pumpkin wine.
