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首页> 美国卫生研究院文献>Foods >Diffusion Profiles of Health Beneficial Components from Goji Berry (Lyceum barbarum) Marinated in Alcohol and Their Antioxidant Capacities as Affected by Alcohol Concentration and Steeping Time
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Diffusion Profiles of Health Beneficial Components from Goji Berry (Lyceum barbarum) Marinated in Alcohol and Their Antioxidant Capacities as Affected by Alcohol Concentration and Steeping Time

机译：酒腌制枸杞中有益健康成分的扩散特征及其抗氧化能力受酒精浓度和浸泡时间的影响

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摘要

The fruit (goji berry) of Lycium barbarum, a traditional Chinese medicine, has been widely used in health diets due to its potential role in the prevention of chronic diseases. One of the most popular applications of goji berry is to make goji wine in China by steeping goji berry in grain liquor. However, how the steeping process affects antioxidant capacities and phytochemicals of goji berry is not yet fully understood. Therefore, to provide scientific data for the utilization of goji berry in the nutraceutical industry, the diffusion rate of betaine, β-carotene, phenolic compounds in goji berry and their antioxidant capacities affected by alcohol concentration and steeping time were determined by UV-Visible spectrophotometer. The results showed that low alcohol concentration (15% or 25%) would promote the diffusion of betaine and increase antioxidant activity, while high concentration (55% or 65%) would generally increase the diffusion of flavonoids and reduce antioxidant activity. The steeping time had no significant effect on the diffusion of phenolic compounds and antioxidant activities. However, all goji berry wine steeped for 14 days with different alcohol concentrations exhibited the highest betaine concentration. Current findings provide useful information for the nutraceutical industries to choose proper steeping time and alcohol concentration to yield desired health promotion components from goji.
机译：枸杞的水果（枸杞），由于其在预防慢性疾病中的潜在作用，已被广泛用于健康饮食。枸杞的最流行的应用之一是在谷物酒中浸泡枸杞来制造枸杞酒。然而，浸泡过程如何影响枸杞的抗氧化能力和植物化学物质尚未得到充分了解。因此，为提供科学数据，为枸杞在营养保健行业中的利用，利用紫外可见分光光度计测定了甜菜碱，β-胡萝卜素，酚类化合物在枸杞中的扩散速率及其受酒精浓度和浸泡时间影响的抗氧化能力。 。结果表明，低浓度酒精（15％或25％）会促进甜菜碱的扩散并增加抗氧化活性，而高浓度（55％或65％）通常会增加类黄酮的扩散并降低抗氧化活性。浸泡时间对酚类化合物的扩散和抗氧化活性没有明显影响。但是，所有浸有不同酒精浓度14天的枸杞浆果酒都显示出最高的甜菜碱浓度。当前的发现为营养品行业选择合适的浸泡时间和酒精浓度提供了有用的信息，从而从枸杞中获得所需的健康促进成分。

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