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通过采用抗亚油酸过氧化活性、清除DPPH自由基活性、清除超氧阴离子活性、还原力4个指标,分为低、中、高3个剂量组、空白对照和阳性对照,对黄酒和竹叶青酒的抗氧化活性进行比较研究,并用福林-酚法测定其中酚类物质的含量。结果表明,黄酒和竹叶青酒均具有较强的抗亚油酸过氧化活性、清除自由基活性和还原能力,且均存在一定的量效关系。同时,酚类物质的测定结果表明,黄酒和竹叶青酒中酚类物质的含量分别为165.1μg/mL和85.2μg/mL,这在一定程度上解释了黄酒的抗氧化活性高于竹叶青酒。
Through the use of anti-linoleic acid peroxidation activity, scavenging DPPH radical activity, scavenging superoxide anion activity, reducing power of four indicators, divided into low, medium and high dose groups, blank control and positive control, The antioxidative activity of wine was compared and the contents of phenols were determined by Fulin-phenol method. The results showed that both rice wine and bamboo wine had strong anti-linoleic acid peroxidation activity, scavenging free radical activity and reducing ability, and there is a certain dose-effect relationship. At the same time, the determination results of phenols showed that the contents of phenols in rice wine and bamboo wine were 165.1μg / mL and 85.2μg / mL respectively, which explained to some extent that the antioxidant activity of rice wine was higher than that of bamboo leaf green liquor.