ZHANG Ling,LI Ying,CAO Siming,et al.Study on antioxidant and activity of reducing lipid of blueberry wine and soaked wine[J].Journal of Yanbian University,2016,42(02):119-122.
蓝莓果酒和蓝莓浸泡酒的抗氧化及降血脂活性研究
- Title:
- Study on antioxidant and activity of reducing lipid of blueberry wine and soaked wine
- Keywords:
- antioxidant; anthocyanins; blueberry wine; reducing lipid; polyphenols
- 分类号:
- TS262.7
- 文献标志码:
- A
- 摘要:
- 以pH示差法及Folin-Ciocalteu法测定并比较了蓝莓果酒和蓝莓浸泡酒中花青素和多酚的含量,并以维生素C为阳性对照,测定了蓝莓果酒和蓝莓浸泡酒对自由基的清除能力及其总抗氧化能力,结果发现蓝莓果酒比浸泡酒具有更多的花青素和多酚,以及更强的抗氧化性; 以脂肪乳复制高血脂动物模型,测定了蓝莓果酒对小鼠血清总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白(HDL-C)含量变化,结果表明蓝莓果酒能显著降低TC和TG水平,升高HDL-C水平.
- Abstract:
- The contents of polyphenols and anthocyanins in blueberry wine and soak wine were detected and compared by using pH differential method and Folin-Ciocalteu method. And free radical scavenging capacity and total antioxidant capacity of blueberry wine and blueberry soak wine were determined and vitamin C was used as positive control. The results showed that the content of anthocyanins and polyphenols in blueberry wine were higher than that in soak wine, and blueberry wine had a better antioxidant capacity. The change of total cholesterol(TC), triglyceride(TG)and high density lipoprotein(HDL-C)of mice serum blueberry wine were detected basing on animal model with high blood fat in which that fat milk to discuss the hypolipidemic effect of blueberry wine. The further study indicted that blueberry wine have a significantly effect on reducing the level of TC, TG and enhance level of HDL-C.
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备注/Memo
收稿日期: 2015-12-28*通信作者: 金铁岩(1968—),男,博士,副教授,研究方向为功能性食品.