电子自旋共振法和分光光度法测定酿酒葡萄籽原花青素抗 - 食品科学.PDFVIP

※基础研究 食品科学 2013, Vol.34, No.01 33 1 2 1 1 1 胡博然 ，朱 勇 ，徐 洁 ，周 妍 ，贾玲玲 (1.扬州大学食品科学与工程学院，江苏 扬州 225127 ；2.扬州大学生物科学与技术学院，江苏 扬州 225009) 摘 要：利用电子自旋共振技术(ESR)对酿酒葡萄籽原花青素4个不同提取样品(GSP0、GSP1、GSP2、GSP3)抗氧化 特性进行研究，并采用分光光度法进行对比分析。结果表明：电子自旋共振法和分光光度法均测得，GSP3样品对 DPPH 自由基清除能力最强；反应30min，质量浓度小于40mg/L 时，样品质量浓度与清除率呈正相关，质量浓度大 于40mg/L 时，清除率趋于稳定。ESR测得的原花青素的清除率普遍高于分光光度法：反应30min，ESR测得不同质 量浓度的GSP0 的清除率最低为35.99%，最高为99%，而分光光度法测得分别为7.06%、78% ；ESR测得的GSP3清除 率最低为52.45%、最高值为99%，分光光度法测得的清除率分别是29% 、95% 。 ：电子自旋共振法；分光光度法；原花青素；DPPH Comparative Application of ESR and Spectrophotometry to Evaluate the Antioxidant Activity of Grape Seed Proanthocyanidins 1 2 1 1 1 HU Bo-ran ，ZHU Yong ，XU Jie ，ZHOU Yan ，JIA Ling-ling (1. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China； 2. College of Biological Science and Technology, Yangzhou University, Yangzhou 225009, China) Abstract ：Electron spin resonance (ESR) spectroscopy was used to investigate the antioxidant activity of four proanthocyanidin extracts from wine grape seeds (designated as GSP0, GSP1, GSP2 and GSP3, respectively) and compared with spectrophotometry as a control. GSP3 had the strongest DPPH radical scavenging activity as determined by both methods. After 30 min of reaction at concentrations below 40 mg/L, a positive correlation between scavenging rate and GSP3 concentration was observed. At concentrations above 40 mg/L, the DPPH radical scavenging activity of GSP3 tended to be stable. Higher scavenging rates were obtained for all