| 高静压工艺中单元操作对草莓汁饮料中抗氧化物质含量与抗氧化活性影响 |
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| 引用本文： | 曹霞敏,许文文,廖小军,胡小松,张燕.高静压工艺中单元操作对草莓汁饮料中抗氧化物质含量与抗氧化活性影响[J].中国食物与营养,2011,17(10):30-35. |
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| 作者姓名： | 曹霞敏 许文文 廖小军 胡小松 张燕 |
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| 作者单位： | 国家果蔬加工工程技术研究中心／果蔬加工教育部工程研究中心／农业部果蔬加工重点开放实验室／中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 北京市科技计划重大项目“超高压在果品研究中的应用与示范” |
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| 摘 要： | 研究高静压工艺中单元操作草莓浊汁饮料和清汁饮料中的主要抗氧化物质及抗氧化活性的影响。结果表明,蒸汽热烫1min使草莓中VC损失7.3%,花色苷损失18.82%,总酚含量没有明显变化,DPPH自由基清除能力和FRAP铁离子还原能力分别降低了8.14%和8.49%;离心后VC、花色苷、总酚、DPPH和FRAP分别损失50.64%、46.35%、49.34%、35.45%和39.72%;酶解对花色苷、VC和多酚含量及抗氧化活性均无显著影响;超高压处理后浊汁饮料和清汁饮料VC各降低7.8%和12.6%,但花色苷、总酚和抗氧化活性无显著变化。
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| 关 键 词： | 高静压 草莓 浊汁饮料 清汁饮料 抗氧化物质 抗氧化活性 |
Effect of High Pressure Processing Steps on Antioxidants and Antioxidant Activity in Strawberry Juice Drinks |
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| CAO Xia-min,XU Wen-wen,LIAO Xiao-jun,HU Xiao-song,ZHANG Yan.Effect of High Pressure Processing Steps on Antioxidants and Antioxidant Activity in Strawberry Juice Drinks[J].Food and Nutrition in China,2011,17(10):30-35. |
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| Authors: | CAO Xia-min XU Wen-wen LIAO Xiao-jun HU Xiao-song ZHANG Yan |
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| Affiliation: | CAO Xia-min,XU Wen-wen,LIAO Xiao-jun,HU Xiao-song,ZHANG Yan(National Engineering Research Center for Fruit and Vegetable Processing / Research Centre for Fruits and Vegetable Process,Ministry of Education / Key Laboratory of Fruit and Vegetable Processing,Ministry of Agriculture / College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Effect of processing steps on antioxidants and antioxidant activity in cloudy and clear strawberry juice drinks was studied.The results showed that ascorbic acid,anthocyanins,DPPH· and FRAP reduced by 7.82%,18.82%,8.14% and 8.49%,respectively,while total phenols exhibited no significant difference after blanched by steam for 1 min.The content of ascorbic acid,anthocyanins,total phenols and the antioxidant activity of DPPH· and FRAP were decreased by 50.64%,46.35%,49.34%,35.45%,and 39.72%,respectively in supernatant after centrifuging.The antioxidants and antioxidant activity were well retained during enzyme hydrolysis.Ascorbic acid reduced by 7.82% in cloudy juice drink and 12.60% in clear juice drink,but anthocyanins,total phenols and antioxidant capacity did not change after HHP treatment. |
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| Keywords: | HHP strawberry cloudy juice drink clear juice drink antioxidants antioxidant activity |
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