黑糯米酒酿造过程中多酚类物质的变化与其生物活性

摘要

为黑糯米酒花色苷保健品和天然食品添加剂的开发应用提供依据,促进黑糯米酒产业发展,采用盐酸化乙醇超声波提取法、微弱发光仪化学发光法和HPLC法相结合研究黑糯米酒酿造过程中多酚类物质的变化及其生物活性.结果表明:黑糯米原料中主要含飞燕草色素(Dp)、矢车菊色素(Cy)和芍药色素(Pn)等3种花青素.随着花色苷浓度的升高,其对DPPH自由基清除率随之增大,二者间呈剂量-效应关系;花色苷浓度为50 mg/mL时,对·O2-抑制率为63.60%,半数抑制浓度(IC50)为39.63 mg/mL;花色苷浓度为20 μg/mL时,对·OH的清除率为55.01%,IC50为19.72 μg/mL,花色苷对羟基自由基的清除率效果最为显著;花色苷浓度为20 mg/mL时,对DNA损伤抑制率为55.80%,IC50为19.43 mg/mL.花色苷浓度为200 mg/mL时,对DPPH·的清除率达64.51%.%The variation and biological activity of polyphenols during brewing process of black glutinous rice wine are analyzed by hydrochloric acid ethanol extraction, weak luminescence chemiluminescence and HPLC methods to provide the scientific basis for development and application of anthocyanin health-care products and natural food additives, and promote development of black glutinous rice wine.Results: There are three kinds of anthocyanidins (Dp, Cy and Pn) in black glutinous rice mainly.The scavenging rate of anthocyanin to DPPH free radical increases with increase of its concentration and there is a dose-effect relationship between anthocyanin concentration and scavenging rate of DPPH free radical.The inhibition rate and IC50 of anthocyanin to O2- are 63.60% and 39.63 mg/mL when the anthocyanin concentration is 50 mg/mL.The scavenging rate and IC50 of anthocyanin to ·OH are 55.01% and 19.72 μg/mL when the anthocyanin concentration is 20 mg/mL.The scavenging effect of anthocyanin to hydroxyl radical is very obvious.The damage inhibition rate and IC50 of anthocyanin to DNA are 55.80% and 19.43 mg/mL when the anthocyanin concentration is 20 mg/mL.The scavenging rate of anthocyanin to DPPH free radical reaches 64.51% when the anthocyanin concentration is 200 mg/mL.