摘要
对芦蒿分别进行蒸、煮和微波加热处理,用DPPH法测定它们的抗氧化活性,并与热处理前的新鲜芦蒿的抗氧化活性进行比较,发现不同热处理方法对芦蒿的抗氧化活性的影响不同。总体上看,芦蒿的抗氧化能力变化较大,新鲜芦蒿抗氧化能力较低,热处理后抗氧化能力大幅度升高。本实验专门就一系列不同浓度、不同热处理后的芦蒿进行研究,并与合成抗氧化剂BHT比较,结果表明,经微波加热处理后芦蒿的抗氧化能力很强,0.333g湿重的芦蒿经微波加热后的抗氧化能力就相当于1mgBHT纯品的抗氧化能力。
After heating by steaming, boiling and microwave cooking separately, antioxidant activity in Artemisia Selengensis Turcz was investigated by DPPH methods and compared with that of fresh Artemisia Selengensis Turcz. Different heat treatments were found to exhibit different influence on the antioxidant activity of Artemisia Selengensis Turcz Generally, the antioxidant ability of Artemisia Selengensis Turcz changed quite a lot. The antioxidant ability of fresh Artemisia Selengensis Turcz was low but increased after heat treatment. Special a series of experiments was carried out to study the effects of Artemisia Selengensis Turcz concentration and different heat treatment. The antioxidant activity was compared to a synthetic antioxidant - BHT. The result indicated that, after microwave cooking, the antioxidant ability of 0.333g Artemisia Selengensis Turcz is equivalent to that of l mg pure BHT.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第12期45-46,49,共3页
Science and Technology of Food Industry
基金
浙江分析测试基金资助项目(20020905)。
