中文摘要：

以红树莓和黑树莓冻果为原料,通过p H试差法、体外还原能力、羟自由基和超氧阴离子清除能力的测定,MTT试验和倒置显微镜观察,比较这2种颜色树莓的花色苷含量,体外抗氧化差异及抑制食管癌EC-109细胞增殖的能力。结果表明：红树莓花色苷含量为（5.22±0.06）mg/g,黑树莓花色苷含量为（7.56±0.11）mg/g;体外还原反应中,黑树莓还原能力比红树莓强;·OH清除作用中,红树莓IC（50）为41.79μg/m L,黑树莓的IC（50）为62.71μg/m L;O2-·清除作用中,红树莓的IC（50）为37.54μg/m L,黑树莓的IC（50）为46.42μg/m L。综上,黑树莓的花色苷含量和体外抗氧化性比红树莓略高。MTT试验中,红树莓IC（50）是144μg/m L,黑树莓IC（50）为154μg/m L。2种树莓均能抑制EC-109细胞的增殖,它们的抑制能力相当。当树莓作用时,EC-109细胞间变得松散,细胞开始固缩、破碎,甚至凋亡,且凋亡的情况具有浓度依赖性。

英文摘要：

In this article, the differences of anthocyanin content, in vitro antioxidant and inhibition effect on esophageal cancer EC-109 cells of red and black raspberries were evaluated based on the assessment of differences of pH-differential method, in vitro reducing power test, hydroxyl free radical （.OH） scavenging capacity, superoxide anion free radical （O2·） scavenging capacity, MTT test and observation in inverted microscope. The results shown that the red and black raspberry anthocyanins content were （5.22±0.06） mg/g and （7.56±0.11） mg/g, respectively. The absorbance of black raspberry was always higher than red raspberry in reducing power test. The red raspberry IC50 was 41.79 μg/mL, however black raspberry IC50 of 62.71 pg/mL according to .OH scavenging ability test. The red raspberry IC5o of 37.54 pg/mL, black raspberry IC5o of 46.42 pg/mL in O2· scavenging effect ability test. The anthocyanin content and in vitro antioxidant activity of black raspberry were higher than that of red raspberry. According to MTT test, red raspberry IC50 was 144 pg/mL and black raspberry IC50 of 154 #g/mL. The inhibiting effect on EC-109 cells from black raspberry was slightly higher than that of red raspberry. Upon treatment with raspberries, EC-109 cells began to turn loose between cells, even broken and apoptosis, and apoptosis was in concentration dependent manner.