酊剂抗氧化性能的综合比较。
Comprehensive comparison of antioxidant properties of tinctures.
机构信息
Department of Materials Chemistry and Chemical Technology, Institute of Chemistry, The University of Silesia, 9 Szkolna Street, 40-006, Katowice, Poland.
出版信息
Sci Rep. 2019 Apr 16;9(1):6148. doi: 10.1038/s41598-019-42656-2.
Homemade tinctures, traditional Polish alcoholic beverages called "nalewkas" (similar to alcohol herbal tinctures), which antioxidant capacity have never been studied before, were characterized by electron paramagnetic resonance (EPR), nuclear magnetic resonance (NMR) and ultraviolet visible (UV-vis) spectroscopy. The antioxidant properties of nalewkas made according to homemade recipes were compared to commercially produced nalewkas. The impact of aging on antioxidant properties of nalewkas was investigated. The results showed that all of examined nalewkas exhibited strong antioxidant properties (antioxidant capacity TEAC 466 μmol TE/100 mL - 11890 μmol TE/100 mL). It was found that the value of the antioxidant capacity corresponds to the total phenolic and aromatic proton content. The impact of the production method and the type of fruit used on the TEAC value was also noted. The unripe walnuts with green husks has the highest value of the antioxidant capacity TEAC (11890 µM/100 mL) not only for alcoholic beverages, but also among food products.
自制酊剂，一种被称为“nalewka”的传统波兰酒精饮料（类似于酒精草药酊剂），其抗氧化能力以前从未被研究过，用电子顺磁共振（EPR）、核磁共振（NMR）和紫外可见（UV-vis）光谱进行了表征。根据自制配方制作的 nalewka 的抗氧化性能与商业生产的 nalewka 进行了比较。研究了老化对 nalewka 抗氧化性能的影响。结果表明，所有被检测的 nalewka 都表现出很强的抗氧化性能（抗氧化能力 TEAC 466 μmol TE/100 mL - 11890 μmol TE/100 mL）。研究发现，抗氧化能力的值与总酚类物质和芳香质子的含量相对应。还注意到生产方法和所用水果类型对 TEAC 值的影响。未成熟的带绿皮核桃的核桃具有最高的抗氧化能力 TEAC 值（11890 μM/100 μL），不仅在酒精饮料中，而且在食品中也是如此。
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