摘要
对漂烫处理的牛蒡中多酚物质的提取率以及抗氧化性进行了研究。实验考察了通过不同温度预处理后,牛蒡中多酚氧化酶活性、多酚物质提取率以及还原能力、DPPH·的清除能力等方面的变化。结果表明:不同温度预处理对牛蒡中多酚氧化酶、多酚物质的提取率及抗氧化性均有很大的影响,漂烫处理后多酚氧化酶失活,牛蒡多酚物质的提取率及体外抗氧化能力提高。
The extraction rate and antioxidant activity of polyphenol from ArctiumLappa treated by blanching were researched in this paper.The polyphenol oxidase activity, extraction rate and antioxidant activity of polyphenol from ArctiumLappa treated under different temperature were studied.The results indicated that the polyphenol oxidase activity was fully inactivated by the blanching, the extraction rate and antioxidant activity of polyphenol from ArctiumLappa were increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期122-124,126,共4页
Science and Technology of Food Industry
关键词
牛蒡
多酚类物质
漂烫
抗氧化性
ArctiumLappa
polyphenol
blanching
anti- oxidative activity
