摘要
目的:研究宁夏枸杞中主要的4种抗氧化物质(枸杞多糖、黄酮、类胡萝卜素和VC)的抗氧化能力,分析它们对枸杞果实总抗氧化能力的贡献率,探索宁夏枸杞果实的体外抗氧化机理。方法:采用FRAP法、DPPH法、ABTS法和清除羟自由基法4种体外抗氧化方法来评价枸杞鲜果的总抗氧化能力。结果:4种方法测得枸杞黄酮对枸杞果实总抗氧化能力的贡献率均大于96%,VC对枸杞果实总抗氧化能力的贡献率均小于4%,高质量浓度的枸杞多糖(642.7170 mg/L)和类胡萝卜素(109.9280 mg/L)检测不到抗氧化能力。结论:枸杞黄酮的抗氧化能力决定着枸杞果实的体外抗氧化能力。
Objectives： The objectives of this study were 1） to analyze the in vitro antioxidant capacities of the four major functional components including polysaccharides, flavonoids, carotenoids and vitamin C （VC） in goji berries （Lycium barbarum）; 2） to investigate the percentage contributions of these major antioxidant substances to the total antioxidant capacity of goji; and 3） to explore the in vitro antioxidant mechanism. Methods： The total antioxidant capacity was evaluated by ferric reducing antioxidant power （FRAP） assay and DPPH, ABTS and hydroxyl radical scavenging assays. Results： Flavonoids contributed over 96% to both free radical scavenging capacity and FRAP of goji berries with smaller than 4% contribution from VC, while the antioxidant capacities of high concentrations of goji polysaccharides （642.7170 mg/L） and carotenoids （109.9280 mg/L） were too low to be detected. Conclusion： Goji flavonoids play a leading role in the total antioxidant capacity of fresh goij berries.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第1期79-84,共6页
Food Science
基金
宁夏自然科学基金项目(NZ12200)
北方民族大学研究生创新项目(2010XYC047)
关键词
宁夏枸杞
抗氧化能力
抗氧化机理
枸杞黄酮
goji （Lycium barbarum L.）
antioxidant capacity
antioxidant capacity mechanism
Lycium barbarum flavonoids
