文献类型：期刊文献

中文题名：沙棘酵素功能成分及其体外抗氧化性能研究

英文题名：Study on the Functional Components and in vitro Antioxidant Activity of Sea-buckthorn Jiaosu

作者：金哲宁[1];方晟[1];沙如意[2,3];毛建卫[2,3,4]

机构：[1]绍兴文理学院元培学院,浙江绍兴312000;[2]浙江省农产品化学与生物加工技术重点实验室,浙江杭州310023;[3]浙江科技学院生物与化学工程学院,浙江杭州310023;[4]浙江工业职业技术学院,浙江绍兴312000

年份：2020

卷号：41

期号：17

起止页码：20

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2017、北大核心

基金：中国博士后科学基金(2018M632475);浙江省重点研发计划项目(2017C02009);绍兴市科技计划项目(2018C20009)。

语种：中文

中文关键词：沙棘;食用植物酵素;发酵;功能成分;抗氧化性能

外文关键词：sea-buckthorn;edible plant Jiaosu;fermentation;functional components;antioxidant activity

中文摘要：为了解沙棘酵素的功能成分及其体外抗氧化性能,对其发酵过程中总酸、总游离氨基酸和总黄酮含量以及超氧自由基清除能力、羟基自由基清除能力和DPPH自由基清除能力的变化规律进行研究;采用高效液相色谱法测定其有机酸和游离氨基酸种类及含量,并以VC为对照考察发酵60 d沙棘酵素的体外抗氧化性能。结果表明,沙棘酵素发酵过程中超氧自由基清除能力、羟基自由基清除能力和DPPH自由基清除能力均随发酵时间延长升高;总酸、总游离氨基酸和总黄酮含量总体均呈上升趋势,发酵60 d时分别达到(32.493±0.64)、(3.059±0.07)、(0.570±0.01)mg/mL。DPPH自由基清除能力与总酸含量和总游离氨基酸含量为极强正相关(p<0.01,相关系数分别为0.947和0.956)。沙棘酵素中有机酸以L-苹果酸为主,含量为(11.262±0.23)mg/mL;游离氨基酸以谷氨酸为主,含量为(1.257±0.05)mg/mL。沙棘酵素的超氧自由基清除能力、羟基自由基清除能力和DPPH自由基清除能力均表现出浓度依赖性,IC50分别为4.049 mgVC/mL、2.554 mgVC/mL和0.406 mgVC/mL。在试验浓度范围内,羟基自由基清除能力和DPPH自由基清除能力优于VC对照。

外文摘要：In order to study the functional components and in vitro antioxidant activity of sea-buckthorn Jiaosu,changes in total acid,total free amino acid and total flavonoid as well as scavenging abilities on superoxide radical,hydroxyl radical and DPPH radical during fermentation of sea-buckthorn Jiaosu were investigated;species and concentration of organic acids and free amino acids of sea-buckthorn Jiaosu were analyzed using high performance liquid chromatography;in vitro antioxidant activity of sea-buckthorn Jiaosu after 60 days of fermentation was assessed in comparison with the control(ascorbic acid).During fermentation,scavenging ability on superoxide radical,hydroxyl radical and DPPH radical all presented a rising tendency.The level of total acid,total free amino acid and total flavonoid showed an increasing trend generally,which was(32.493±0.64)mg/mL,(3.059±0.07)mg/mL and(0.570±0.01)mg/mL respectively on the 60th day.DPPH radical scavenging ability showed very strong positive correlations with both total acid content and total free amino acid content(p<0.01,the spatial correlation coefficient was 0.947 and 0.956 respectively).The main organic acid in sea-buckthorn Jiaosu was L-malic acid of(11.262±0.23)mg/mL,while the main free amino acid was glutamic acid of(1.257±0.05)mg/mL.Scavenging abilities on superoxide radical,hydroxyl radical and DPPH radical all exhibited a dose-dependent manner,and the IC50 of these indices were 4.049 mgVC/mL,2.554 mgVC/mL,0.406 mgVC/mL respectively.In the experimental concentration range,the hydroxyl radical scavenging ability and DPPH radical scavenging ability of sea-buckthorn Jiaosu were better than the control(ascorbic acid).