作　　者： ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品科学》 2009年第15期82-85,共4页

摘　　要： 采用化学模拟体系对青梅酒的总抗氧化能力、清除DPPH自由基能力进行测定;并建立一种用XDB-C18柱(4.6mm×250mm,5μm),以甲醇-水溶液(25:75,V/V),流速1.0ml/min,检测波长202nm,柱温30℃条件下,用HPLC测定Lyoniresinol的方法。结果表明,青梅酒对DPPH自由基清除能力IC50为2.84%,总抗氧化能力(TAC)为(18.785±0.722)mmol/ml(FARP法),青梅酒中Lyoniresinol含量为0.772mg/L。显示青梅酒具有较强的抗氧化能力。 The total antioxidant capacity （TAC） and DPPH· scavenging activity of plum fermented wine were measured using chemical simulation system. A HPLC method was developed for the determination of content of lyoniresinol in plum fermented wine. The HPLC separation was preformed on a XDB-C18 （4.6 mm × 250 mm, 5 μm） at 30 ℃ using a mobile phase composed of a mixture of methanol and water （25：75, V/V） at a flow rate of 1.0 ml/min, and lyoniresinol was detected at 202 rim. The IC50 of scavenging DPPH · radicals was 2.84% and the TAC was measured as being （18.785 ± 0.722） mmol/ml by FARP method. The lyoniresinol content was 0.772 mg/L. In general plum fermented wine has stronger antioxidant activity.

关 键 词： 青梅酒 抗氧化作用 自由基 总抗氧化能力

领　　域： [轻工技术与工程] [轻工技术与工程]