芝麻香型白酒中硫化物和吡嗪类成分的抗氧化活性

研究芝麻香型白酒中6种主要硫化物和吡嗪类成分的抗氧化活性。分别采用总抗氧化能力试剂盒、水杨酸法及DPPH法,分别测定3-甲硫基丙醇、3-甲硫基丙酸乙酯、2-甲基吡嗪、2,3-二甲基吡嗪、2,3,5-三甲基吡嗪、2,3,5,6-四甲基吡嗪的总抗氧化活性、清除羟自由基能力及清除DPPH.的能力。结果显示,2,3,5-三甲基吡嗪的总抗氧化能力最强,为0.740U/mg;2,3-二甲基吡嗪对羟自由基的清除率最高,为76.19%;2,3,5,6-四甲基吡嗪对DPPH.自由基的清除率最高,为59.10%。芝麻香型白酒中6种主要含硫和含氮成分,均有一定的抗氧化活性,且不同成分之间的抗氧化活性大小差异性不显著。

The Antioxidative Activity of Sulfide and Pyrazine Compositions in Sesame -Flavor Liquor

In order to investigate the antioxidative activities of 6 kinds of sulfide and pyrazine compositions in sesame-flavor liquor.The total antioxidant capacity（T-AOC）,the superoxide radical scavenging actixity and the DPPH radical scavenging actixity of 3-Methylthiopropanol,Ethyl 3-methylthiopropionate,2-Methylpyrazine,2,3-Dimthylpyrazine,2,3,5-trimethylpyrazine,2,3,5,6-Tetramethylpyrazine were measured.L-ascorbic acid used as a positive control.The total antioxidant capacity（T-AOC） of 2,3,5-trimethylpyrazine was 0.740 U/mg,which was the highest.The superoxide radical scavenging actixity of 2,3-Dimthylpyrazine was 76.19%.The DPPH radical scavenging actixity of 2,3,5,6-Tetramethylpyrazine was 59.10%.The sulfide and pyrazine composition in sesame-flavor liquor all had some antioxidative activities,and there were no significant differences between different components.