作　　者： (李媛媛）; (李灵犀）; (崔艳）; (孙宝山）;

机构地区： 沈阳药科大学药学院,辽宁沈阳110016

出　　处： 《现代食品科技》 2017年第8期130-140,共11页

摘　　要： 本文确定了微型1,1-二苯基-2-三硝基苯肼自由基清除能力测定法(2,2-Diphenyl-1-picrylhydrazyl,DPPH)、2,2-联氮基双(3-乙基-苯并噻唑啉-6-磺酸)二铵盐总抗氧化能力测定法(2,20-Azino-bis(3-ethylben zothiazoline-6-sulfonic acid)diammonium salt,ABTS)和铁离子还原/抗氧化力测定法(ferric reduction ability plasma assay,FRAP)测定从红酒中分离得到的不同种类多酚化合物抗氧化活性的最佳反应时间以及抗氧化活性的大小。以抗氧化剂Trolox和Vc为对照,动态监测红酒中不同种类多酚化合物在三种体系中的反应过程,计算不同浓度下红酒多酚类化合物的抗氧化活性。结果表明,三种反应体系的最佳反应时间分别是100 min、240 min和370 min。不同种类的红酒多酚类化合物与抗氧化剂一样,其样品浓度与抗氧化活性呈明显的量效关系。从相关性分析得出,表儿茶素、多聚体、低聚体、花色苷是影响葡萄酒抗氧化活性的主要成分,可以将其确定为葡萄酒质量控制的指标。本文建立的微型DPPH、ABTS和FRAP法操作简单,重复性好,样品消耗少。 The optimal reaction time and the antioxidant activity of different types of polyphenols isolated from red wine were determined using a micro-model of 2,2-diphenyl-1-picrylhydrazyl（DPPH）, 2,20-Azino-bis（3-ethylben zothiazoline-6-sulfonic acid） diammonium salt（ABTS）, and ferric reduction ability plasma（FRAP） assays. Using Trolox and vitamin C as controls, the reaction processes of different types of red wine polyphenols in DPPH, ABTS, and FRAP systems were dynamically monitored, and the antioxidant activity of red wine polyphenols at different concentrations were calculated. The results showed that the optimal reaction times of DPPH, ABTS, and FRAP were 100 min, 240 min, and 370 min, respectively. Different types of red wine polyphenols were similar to the antioxidants, and their antioxidant activity showed a dose-dependent relationship with concentration. The correlation analysis suggested that epicatechin, polymers, oligomers, and anthocyanins were the main components affecting the antioxidant activity of red wine and could be determined as indicators for red wine quality control. The micro-model of DPPH, ABTS, and FRAP established in this study was simple and reproducible, and demonstrated low sample consumption.

关 键 词： 红酒多酚 抗氧化活性