树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能

程勇杰; 陈小伟; 王珍珍; 张沙沙; 张婷; 毛旸晨; 沙如意; 毛建卫

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

程勇杰^1,2,3,
陈小伟^1,2,3,
王珍珍^1,2,3,
张沙沙^1,2,3,
张婷^1,2,3,
毛旸晨⁴,
沙如意^1,2,3,
毛建卫^1,2,3

1. 浙江科技学院生物与化学工程学院
2. 浙江省农产品化学与生物加工技术重点实验室
3. 浙江省农业生物资源生化制造协同创新中心
4. 杭州医学院

基金项目:

浙江省重点科技攻关项目(2006C12068)；浙江省科技计划项目(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)；

详细信息

作者简介:
程勇杰 (1992-) , 男, 硕士研究生, 研究方向:生物质资源利用技术与工程, E-mail:654165273@qq.com。;

沙如意 (1982-) , 男, 博士, 讲师, 研究方向:农业生物资源生化制造, E-mail:kevinsha_0204@163.com。;

毛建卫 (1964-) , 男, 硕士, 教授级高工, 研究方向:农业生物资源生化制造, E-mail:zjhzmjw@163.com。;

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- 收稿日期: 2017-04-04

Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment

CHENG Yong-jie^1,2,3,
CHEN Xiao-wei^1,2,3,
WANG Zhen-zhen^1,2,3,
ZHANG Sha-sha^1,2,3,
ZHANG Ting^1,2,3,
MAO Yang-chen⁴,
SHA Ru-yi^1,2,3,
MAO Jian-wei^1,2,3

School of Biological and Chemical Engineering, Zhejiang University of Science & Technology
Zhejiang Provincial Key Laboratory for Chemical & Biological Processing Technology of Farm Product
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing
Hangzhou Medical College

摘要

摘要: 研究树莓酵素和蓝莓酵素中有机酸种类与含量及其体外抗氧化性能。采用高效液相色谱法,准确地测定其有机酸含量及种类,并以还原力、DPPH自由基清除能力、超氧自由基清除能力、羟基自由基清除能力和ABTS⁺自由基清除能力为抗氧化性指标,多体系地考察其体外抗氧化性能。结果表明,树莓酵素和蓝莓酵素均以酒石酸、乙酸和柠檬酸为主,同时因发酵代谢积累了少量丙酮酸、莽草酸和富马酸,而在蓝莓酵素中未检测到没食子酸。树莓酵素和蓝莓酵素的DPPH自由基清除能力、还原力、超氧自由基清除能力、羟基自由基清除能力和ABTS⁺自由基清除能力均表现出浓度依赖性。在实验剂量内,树莓酵素和蓝莓酵素DPPH自由基清除能力的IC₅₀分别为2.00 mg V_C当量/m L和8.70 mg V_C当量/m L,还原力的IC₅₀分别为4.53 mg V_C当量/m L和7.62 mg V_C当量/m L,超氧自由基清除能力的IC₅₀分别为0.53 mg V_C当量/m L和2.05 mg V_C当量/m L,羟基自由基清除能力的IC₅₀分别为8.92 mg V_C当量/m L和9.14 mg V_C当量/m L,ABTS⁺自由基清除能力的IC₅₀分别为3.59 mg V_C当量/m L和6.81 mg V_C当量/m L。树莓酵素有机酸种类多于蓝莓酵素,且树莓酵素的抗氧化性能优于蓝莓酵素。
- 树莓酵素 /
- 蓝莓酵素 /
- 有机酸 /
- 抗氧化能力
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 V_C equivalent/m L and 8.70 mg V_Cequivalent/m L, the reducing power of IC₅₀ were 4.53 mg V_Cequivalent/m L and 7.62 mg V_C equivalent/m L, the superoxide radical scavenging capacity of IC₅₀ were 0.53 mg V_Cequivalent/m L and 2.05 mg V_Cequivalent/m L, the hydroxyl radical scavenging capacity of IC₅₀ were 8.92 mg V_Cequivalent/m L and 9.14 mg V_Cequivalent/m L, the ABTS+radical scavenging capacity of IC₅₀ were 3.59 mg V_Cequivalent/m L and 6.81 mg V_C equivalent/m L.The 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 raspberry-ferment were higher than those in blueberry-ferment overall.
- raspberry-ferment /
- blueberry-ferment /
- organic acid /
- antioxidant activity

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参考文献(35)

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树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能

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Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment

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