摘要
比较市售橙汁类饮料的总抗氧化活性。采用ABTS法对11种市售橙汁类饮料的总抗氧化活性进行测定,并分析其总抗氧化活性与所含抗坏血酸、多酚类以及类胡萝卜素的关系。结果:100%橙汁的总抗氧化活性比调配得到的橙汁类饮料要高,调配得到的橙汁类饮料由于添加了VC和β-胡萝卜素也具有较高的抗氧化活性。样品总的抗氧化活性与多酚类的含量之间存在着较好的相关性,说明多酚类物质可能是市售橙汁类饮料的主导抗氧化活性成分。
To compare the total antioxidant activity（TAA）of commercial orange juices. The ABTS assay was used to assess the TAA of eleven kinds of commercial orange juices. In addition, the relative contributions of ascorbic acid, polyphenols and carotenoids to the TAA were caculated. The TAA of 100 % orange juices were stronger than that of concoctive juices. Because additional ascorbic acid and β -carotene were added to the concoctive juices, their TAA were also strong. Between the TAA and polyphenpls, good relations were found, it was showed that polyphenols was probably the main antioxidant component in these commercial orange juices.
出处
《食品研究与开发》
CAS
北大核心
2007年第5期111-114,共4页
Food Research and Development
关键词
ABTS法
橙汁
总抗氧化活性
饮料
ABTS assay
orange juice
total antioxidant activity（TAA）
