Villaño D, Fernández-Pachón M S, Troncoso A M, García-Parrilla M C
Area de Nutrición y Bromatologia, Facultad de Farmacia, Universidad de Sevilla, C/o Profesor Garcia González 2, E-41012 Sevilla, Spain.
Talanta. 2004 Oct 8;64(2):501-9. doi: 10.1016/j.talanta.2004.03.021.
The free radical scavenging activity of 42 Spanish commercial wines was determined using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(+)). The ABTS(+) radical was generated enzymatically using a horseradish peroxidase and hydrogen peroxide. The presence of wine phenolic compounds caused the absorbance of the radical to decay at 414nm. The measurement conditions were optimised. The total phenolic content of wines ranged from 1262 to 2389mgl(-1) for red wines and 70 to 407mgl(-1) for white wines, expressed as gallic acid equivalents. The phenolic content of Sherry wines was similar to that of white wines. Optimum dilutions for white and Sherry wines were set up as a function of their total phenolic content (for total phenol index, TPI<300mg gallic acid per liter, dilution 2.5:10 to 5:10; for TPI>300mg gallic acid per liter, dilution 1:10 to 3:10). Red wines absorb at the wavelength of measurement and dilutions between 0.35:10 and 0.1:10 are advisable. Reaction kinetics were also monitored and the antioxidant activity, expressed as Trolox Equivalent Antioxidant Capacity (TEAC), was determined at 2 and 15min of reaction. The mean values for TEAC(2min) were 5.01+/-1.40mM for red wines, 0.46+/-0.32mM for white wines and 0.26+/-0.19mM for Sherry wines. At 15min, mean values were 6.93+/-2.41mM for red wines, 0.67+/-0.47mM for white wines and 0.26+/-0.19mM for Sherry wines. The correlation coefficients were better at 2min (r=0.9012) than at 15min (r=0.8462) when compared with TPI. Hence, TEAC(2min) seems to be a more appropriate measure.
使用2,2'-偶氮二(3-乙基苯并噻唑啉-6-磺酸)自由基阳离子(ABTS(+))测定了42种西班牙商业葡萄酒的自由基清除活性。ABTS(+)自由基通过辣根过氧化物酶和过氧化氢酶促产生。葡萄酒中酚类化合物的存在导致自由基在414nm处的吸光度下降。对测量条件进行了优化。以没食子酸当量表示，红葡萄酒的总酚含量范围为1262至2389mg l(-1)，白葡萄酒为70至407mg l(-1)。雪莉酒的酚类含量与白葡萄酒相似。根据白葡萄酒和雪莉酒的总酚含量确定了最佳稀释度(对于总酚指数，TPI<300mg没食子酸/升，稀释度为2.5:10至5:10；对于TPI>300mg没食子酸/升，稀释度为1:10至3:10)。红葡萄酒在测量波长处有吸收，建议稀释度在0.35:10至0.1:10之间。还监测了反应动力学，并在反应2分钟和15分钟时测定了以Trolox等效抗氧化能力(TEAC)表示的抗氧化活性。红葡萄酒的TEAC(2分钟)平均值为5.01±1.40mM，白葡萄酒为0.46±0.32mM，雪莉酒为0.26±0.19mM。在15分钟时，红葡萄酒的平均值为6.93±2.41mM，白葡萄酒为0.67±0.47mM，雪莉酒为0.26±0.19mM。与TPI相比，2分钟时的相关系数(r = 0.9012)优于15分钟时(r = 0.8462)。因此，TEAC(2分钟)似乎是一个更合适的指标。
