Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
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DOI：
10.1016/j.foodres.2005.12.001
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发表时间：
2006-01-01
影响因子：
8.1
通讯作者：
Pan, X
中科院分区：
文献类型：
--
作者：
Que, F;Mao, LC;Pan, X
中国黄酒一直被认为具有促进健康的作用，这可能与黄酒在体内的抗氧化活性有关。本研究比较了5种黄酒（古岳龙山、红曲、寿胜、佛寿、糯米）与合成抗氧化剂丁基羟基异醇和丁基羟基甲苯（BHT）的总抗氧化能力、还原能力、自由基清除能力和超氧阴离子自由基清除能力。采用高效液相色谱法对咖啡酸、丁香酸、芦丁、(-)-表儿茶素、(+)-儿茶素、没食子酸、香草酸、对香豆酸、阿魏酸、槲皮素等10种酚类化合物进行了鉴定和定量。结果表明，黄酒具有较高的抗氧化能力，总抗氧化能力、还原能力和自由基清除能力与总酚含量高度相关。酚类化合物含量最高的糯米抗氧化活性最高，而佛寿含量最低，抗氧化活性最低。丁香酸和(+)-儿茶素对酚类化合物贡献最大，与所有抗氧化性能高度相关（r(2) > 0.75）。而香草酸、对香豆酸和槲皮素对抗氧化作用的贡献不大。(c) 2005 Elsevier Ltd版权所有。
Chinese rice wine has been claimed to have health-promoting effects, which may be related to the antioxidant activity in vivo. In this study, total antioxidant, reducing, free radical scavenging, and superoxide anion radical scavenging activities were determined in five Chinese rice wines (Guyuelongshan, Hongqu, Shousheng, Foshou, and Nuomi) comparing with synthetic antioxidants, Such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Ten individual phenolic compounds including caffeic acid, syringic acid, and rutin, (-)-epicatechin, (+)-catechin, gallic acid, vanillic acid, p-coumaric acid, ferulic acid and quercetin, were identified and quantified by HPLC. Results indicated that rice wines exhibited high antioxidant power, and that total antioxidant activity, reducing capacity and free radical scavenging activity were highly correlated with total phenolic content. Nuomi with the highest content of phenolic compounds showed the highest antioxidant activity, while Foshou had the lowest content with lowest activity. Syringic acid and (+)-catechin contributed most to the phenolic compounds and were highly correlated with all antioxidant properties (r(2) > 0.75). However, vanillic acid, p-coumaric acid and quercetin showed little contribution to the antioxidant function. (c) 2005 Elsevier Ltd. All rights reserved.