宁夏枸杞体外抗氧化机理研究

doi:10.7506/spkx1002-6630-201401015

摘要/Abstract

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。

关键词: 宁夏枸杞, 抗氧化能力, 抗氧化机理, 枸杞黄酮

Abstract:

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.

Key words: goji (Lycium barbarum L.), antioxidant capacity, antioxidant capacity mechanism, Lycium barbarum flavonoids

中图分类号:

TS201.2

李洋，马文平*，倪志婧. 宁夏枸杞体外抗氧化机理研究[J]. 食品科学, 2014, 35(1): 79-84.

LI Yang, MA Wen-ping*, NI Zhi-jing. Mechanism Underlying the in vitro Antioxidant Capacity of Goji Berries (Lycium barbarum L.)[J]. FOOD SCIENCE, 2014, 35(1): 79-84.

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