作　　者： ; ; ; ; ; ;

机构地区： 河南科技大学食品与生物工程学院

出　　处： 《酿酒科技》 2009年第9期41-43,共3页

摘　　要： 采用二苯苦味酰肼(2,2-Diphenyl-1-picryl-hydrazyl radical,DPPH)法、ABTS(3-ethyl benzot hiazoline-6-sulfonic acid)法、邻苯三酚自氧化法及羟自由基抑制法对红葡萄酒、啤酒和白酒的清除自由基活性进行比较。结果表明,红葡萄酒对DPPH自由基、ABTS·+自由基、超氧阴离子自由基的清除率分别为73.05%、64.37%和50.08%,啤酒对上述3种自由基的清除率分别为2.31%、1.40%和4.03%,白酒对这3种自由基的清除率分别为0.19%、0.04%和0.11%。红葡萄酒、啤酒和白酒对羟自由基的抑制率分别是43.39%、4.99%和1.24%。结果显示,葡萄酒对DPPH自由基、ABTSS·+自由基、超氧阴离子自由基、羟自由基的清除作用最强,啤酒其次,白酒最弱。 The radical-scavenger activity of red grape wine, beer and liquor were measured by different analytical methods： 2,2-diphenyl-1picryl- hydrazyl （DPPH）, 2,2-azino-di-（3-ethylbenzothialozine-sulphonic acid） （ABTS）, and pyorgallol autoxidation method and hydroxyl free radical inhibition activity. The clearance rates of red grape wine to DPPH free radical, ABTS ·^＋ free radical and superoxide anion radical were 73.05 %, 64.37 % and 50.08 % respectively. The clearance rates of beer to the above three radicals were 2.31%,1.40 % and 4.03 % respectively. And the clearance rates of liquor to the three radicals were 0.19 %,0.04 % and 0.11% respectively. Hydroxyl flee radical inhibition activity of red grape wine, beer and liquor were 43.39 %,4.99 % and 1.24 % respectively. As a conclusion, the antioxidant properties of red grape wine is the strongest, and then followed by beer and liquor.

关 键 词： 红葡萄酒 啤酒 白酒 超氧阴离子自由基 羟自由基

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]