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投稿时间：2018-11-01
投稿时间：2018-11-01
中文摘要: 为测定大蒜及黑蒜中多糖含量及抗氧化活性，采用苯酚硫酸法测定多糖含量，根据改进的Nagai 法测定1，1-二苯基-2-苦基肼（1，1-diphenyl-2-picryl-hydrazyl，DPPH）自由基清除率，水杨酸法测定羟自由基清除率，邻苯三酚法测定超氧阴离子清除率。结果表明黑蒜和大蒜多糖含量分别为98.67 mg/g 和50.33 mg/g；大蒜和黑蒜均具有较强的抗氧化活性，其抗氧化活性与浓度有一定的量效关系；黑蒜多糖的DPPH 自由基清除率、羟自由基清除率、超氧阴离子自由基清除率均强于大蒜，并且差异有统计学意义（P＜0.01）。以上结果表明黑蒜多糖含量大于大蒜并其且体外抗氧化能力强于大蒜。
Abstract:The contents of polysaccharide and antioxidant effect of garlic and black garlic were studied.The content of polysaccharide was determined by phenol sulfuric acid method，the scavenging rate of 1，1-diphenyl-2-picrylhydrazyl（DPPH）was determined by the improved Nagai method，and the hydroxyl radical scavenging rate was determined by salicylic acid method.The superoxide anion clearance rate was determined by pyrogallol method.The content of polysaccharide in the black garlic and garlic were 98.67 mg/g and 50.33 mg/g，respectively.The DPPH scavenging rate，the hydroxyl radical scavenging rate and the superoxide anion scavenging rate of black garlic were significantly stronger than that of garlic （P ＜0.01）.The content and antioxidant capacity of the black garlic in vitro was higher than that of garlic.
文章编号：201918021 中图分类号： 文献标志码：
基金项目:吉林省卫生和计划生育委员会科研项目（2015Z070）
| Author Name | Affiliation |
| DU Rui-xue，WANG Li-li，ZHANG Chang，LI Shan-ji | School of Public Health，Jilin Medical College，Jilin 132013，Jilin，China；Medical College，Yanbian University，Yanji 133002，Jilin，China |
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