兰文忠^1，2，3，冀 利^1，2，3，贺晓芳^1，2，3，苏 理^1，2，3，孙曙光1，2，3*

（1.齐鲁工业大学（山东省科学院），山东济南 250301；

2.山东省食品发酵工业研究设计院，山东济南 250013；

3.山东省食品发酵工程重点实验室，山东济南 250013）

摘要：研究比较了冬枣汁与金丝小枣汁对DPPH自由基清除率、ABTS^＋自由基清除率和金属螯合力。分别以成熟的沾化冬枣（Ziziphus jujuba Mill. cv. Dongzao var. Zhanhua）、乐陵金丝小枣（Ziziphus jujuba）和去离子水按照2∶1打浆，经酶解、离心、过滤得到枣汁。测定冬枣汁与金丝小枣汁不同添加量的DPPH自由基清除率、ABTS^＋自由基清除率、金属螯合力和还原能力。结果表明：冬枣汁总酚、总黄酮含量均远高于金丝小枣样品；冬枣汁和金丝小枣汁都具有一定的抗氧化性能，且均高于Vc对照样。两者相比，冬枣汁对DPPH自由基、ABTS^＋自由基具有较高清除能力，并且具有较强的金属螯合能力和还原能力。

关键词：冬枣汁；金丝小枣汁；DPPH自由基；ABTS＋自由基；金属螯合力；还原能力；抗氧化性

中图分类号：TS255.1  文献标识码：A  文章编号：1674-506X（2021）01-0090-0005

Comparative Study on the Contents of Total Phenols，Flavonoids and Antioxidant Activity of Winter Jujube Juice and Golden-silk Jujube Juice

LAN Wen-zhong^1，2，3, JI Li^1，2，3, HE Xiao-fang^1，2，3, SU Li^1，2，3, SUN Shu-guang^1，2，3*

（1.Qilu University of Technology （Shandong Academy of Sciences）, Jinan Shandong 250301, China;

2.Shandong Food and Fermentation Industry Research & Design Institute, Jinan Shandong 250013, China;

3.Shandong Food & Fermentation Engineering Research Major Laboratory, Jinan Shandong 250013, China）

Abstract：The scavenging rates of DPPH, ABTS^＋ and metal chelating capacity of winter jujube juice and golden-silk jujube juice were compared. The mature Zhanhua Dongzao, Leling Jinsixiaozao，and deionized water were used as beating materials at the ratio of 2∶1 respectively, then the jujube juice was obtained by enzymolysis, centrifugation and filtration. The contents of total phenols and flavonoids in the juices were determined, and the DPPH & ABTS^＋ free radical scavenging rate, the metal chelating force and the reducing capacity of two kinds of juice were determined. The results showed that the contents of total phenols and flavonoids in winter jujube juice were higher than those in golden-silk jujube juice. Winter jujube juice and golden-silk jujube juice had certain antioxidant activity, which were higher than Vc reference sample. Compared with golden-silk jujube juice, winter jujube juice has more powerful scavenging efficiency to DPPH and ABTS^＋, and stronger metal chelating activity and reducing capacity.

Keywords：winter jujube juice; golden-silk jujube juice; DPPH free radical; ABTS^＋ radical; metal chelating activity; reducing capacity; antioxidant activity

doi：10.3969/j.issn.1674-506X.2021.01-016

收稿日期：2020-12-10

基金项目：山东省重点研发计划项目（2019JZZY010717）；齐鲁工业大学（山东省科学院）科教产融合创新试点工程项目（2020KJC-ZD15）

作者简介：兰文忠（1971-），男，研究员。研究方向：食品工程。

*通信作者

引文格式：兰文忠,冀利,贺晓芳,等.冬枣汁与金丝小枣汁总酚、总黄酮含量及抗氧化性能的比较研究[J].食品与发酵科技,2021,57(1):90-94.