树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能

研究树莓酵素和蓝莓酵素中有机酸种类与含量及其体外抗氧化性能。采用高效液相色谱法,准确地测定其有机酸含量及种类,并以还原力、DPPH自由基清除能力、超氧自由基清除能力、羟基自由基清除能力和ABTS⁺自由基清除能力为抗氧化性指标,多体系地考察其体外抗氧化性能。结果表明,树莓酵素和蓝莓酵素均以酒石酸、乙酸和柠檬酸为主,同时因发酵代谢积累了少量丙酮酸、莽草酸和富马酸,而在蓝莓酵素中未检测到没食子酸。树莓酵素和蓝莓酵素的DPPH自由基清除能力、还原力、超氧自由基清除能力、羟基自由基清除能力和ABTS⁺自由基清除能力均表现出浓度依赖性。在实验剂量内,树莓酵素和蓝莓酵素DPPH自由基清除能力的IC₅₀分别为2.00 mg V_C当量/m L和8.70 mg V_C当量/m L,还原力的IC₅₀分别为4.53 mg V_C当量/m L和7.62 mg V_C当量/m L,超氧自由基清除能力的IC₅₀分别为0.53 mg V_C当量/m L和2.05 mg V_C当量/m L,羟基自由基清除能力的IC₅₀分别为8.92 mg V_C当量/m L和9.14 mg V_C当量/m L,ABTS⁺自由基清除能力的IC₅₀分别为3.59 mg V_C当量/m L和6.81 mg V_C当量/m L。树莓酵素有机酸种类多于蓝莓酵素,且树莓酵素的抗氧化性能优于蓝莓酵素。 

Analysis of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment

In order to study species and concentration of organic acids and in vitro antioxidant activity of raspberry-ferment and blueberry-ferment, high performance liquid chromatography was used and reducing power as well as scavenging activities on DPPH radical, superoxide radical, hydroxyl radical and ABTS+radical were investigated. The results of this study showed that the main organic acids of raspberry-ferment and blueberry-ferment all were tartaric acid, acetic acid and citric acid.Meanwhile, pyruvic acid, shikimic acid and fumaric acid were accumulated for metabolism and gallic acid was not detected in blueberry-ferment. The reducing power and scavenging activities on DPPH radical, superoxide radical, hydroxyl radical and ABTS+radical cation of raspberry-ferment and blueberry-ferment all exhibited a dose-dependent manner.In the experimental dose range, The raspberry-ferment and blueberry-ferment DPPH radical scavenging capacity of IC₅₀ were 2.00 mg V_C equivalent/m L and 8.70 mg V_Cequivalent/m L, the reducing power of IC₅₀ were 4.53 mg V_Cequivalent/m L and 7.62 mg V_C equivalent/m L, the superoxide radical scavenging capacity of IC₅₀ were 0.53 mg V_Cequivalent/m L and 2.05 mg V_Cequivalent/m L, the hydroxyl radical scavenging capacity of IC₅₀ were 8.92 mg V_Cequivalent/m L and 9.14 mg V_Cequivalent/m L, the ABTS+radical scavenging capacity of IC₅₀ were 3.59 mg V_Cequivalent/m L and 6.81 mg V_C equivalent/m L.The above results suggested that the type of organic acids in raspberry-ferment were higher than those in blueberry-ferment, raspberry-ferment and blueberry-ferment both had a good effect on scavenging free radicals, but scavenging free radical activities in raspberry-ferment were higher than those in blueberry-ferment overall.