新鲜和发酵椰花汁提取物的抗氧化性

以新鲜和发酵椰花汁的提取物为实验材料，在测定提取物总酚含量的基础上总酚含量新鲜椰花汁提取物（FCSE）（0．061±0．01）mg／mL，发酵椰花汁提取物（NCSE）（0．087±0．01）mg/mL]，研究新鲜和发酵椰花汁提取物对于脂质过氧化的抑制作用，DPPH自由基的清除作用，羟基自由基的清除作用，Fe^2＋的络合能力以及Fe^3＋的还原能力，并以BHT、没食子酸、Trolox做为对照。结果表明，新鲜和发酵椰花汁提取物都有显著的抗氧化性，发酵椰花汁的脂质过氧化抑制作用、DPPH自由基清除作用、羟基自由基清除作用、Fe^3＋的还原能力均高于新鲜椰花汁提取物的。而新鲜椰花汁提取物的Fe^2＋络合能力高于发酵椰花汁提取物的。

Analysis of Anti-oxidation of Fresh and Fermented Coconut Inflorescence Sap Extracts

The fresh and natural fermented coconut saps were extracted for analysis of their antioxidation potential by using peroxidation of phospholipids liposomes assay, DPPH radical and hydroxyl radical scavenging activity, metal chelating activity, and ferric reducing power, with BHT, gallic acid and Trolox as the control. The results indicate that the naturally fermented coconut sap extract has a higher inhibiting activity of peroxidation of phospholipids liposomes, a higher DPPH radical and hydroxyl radical scavenging activity, and a higher metal chelating activity than fresh coconut sap, while the fresh coconut sap extract has a stronger ferric reducing power than natural fermented coconut sap extract. Additionally, the total phenolic content determined by Folin-Ciocalteau's reagent is 0.061mg/mL for fresh coconut inflorescence sap extract and 0.087mg/mL for naturally fermented coconut sap.