摘要
以新鲜草莓汁为原料,研究了高压均质对草莓汁中抗氧化成分及其抗氧化活性的影响。研究结果表明,随着均质压力的提高,草莓汁中总酚、维生素C、花色苷含量均逐渐减少;40 MPa压力处理显著降低了总酚含量(p<0.05),但对维生素C和花色苷含量无显著影响(p>0.05);80和120 MPa压力处理显著降低了这三个指标的含量(p<0.05)。经过不同压力均质处理后的草莓汁的2,2-联氮基双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS+)自由基清除能力和铁离子还原法(FRAP)抗氧化活性,与未经处理的草莓汁相比均下降,且随着处理压力的增加,草莓汁的FRAP抗氧化活性显著降低(p<0.05),80 MPa压力显著降低了ABTS+自由基清除能力(p<0.05),说明草莓汁中抗氧化成分含量与其抗氧化活性之间存在密切的相关性。
The effect of high-pressure homogenization treatment on the total antioxidants content and the antioxidant activity of fresh strawberry juice were studied.The results indicated that the total polyphenol, the vitamin C and the anthocyanidin content were significantly decreased after high- pressure homogenization treatment. Under the pressure of 40 MPa, the content of total phenolic significantly decreased （p 〈 0.05 ） , but the content of vitamin C and anthocyanin had no significant effect （p 〉 0.05 ）. Under the pressure of 80 and 120 MPa, the three indicators significantly decreased （p 〈 0.05）.The antioxidant activity of strawberry juice decreased after the different high-pressure homogenization pressure treatment compared with the untreated one by ABTS - radical scavenging mothod and ferric reducing antioxidant power assay, and with the increase of high- pressure homogenization pressure, the FRAP antioxidant activity of strawberry juice was significantly reduced （p 〈 0.05 ） , and the ABTS ＋ radical scavenging ability was significantly decreased （p 〈 0.05 ）under the pressure of 80 MPa, which showed that there was a close correlation between the content of antioxidant component and their antioxidant activity in strawberry juice.
作者
帅希祥
杜丽清
涂行浩
张明
SHUAI Xi-xiang DU Li-qing TU Xing-hao ZHANG Ming(South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang 524091, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期96-100,共5页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金项目(1630062016006)
公益性行业(农业)科研专项(201303077)
关键词
草莓汁
高压均质
抗氧化活性
strawberry juice
high-pressure homogenization
antioxidant activity
