| 摘要: |
| 探究不同加工方式处理香椿其总酚含量及抗氧化活性的变化规律。对香椿叶进行腌渍、热烫、烘干和冷冻干燥处理,使用Folin-Ciocaileu法测定总酚含量,铁离子还原法和DPPH(二苯代苦味酰肼基)自由基清除率法评价多酚的抗氧化活性。结果表明:腌渍47 d,总酚损失约94%,腌渍期间抗氧化性呈先减弱后增强再减弱的波动趋势。热烫7 min后,总酚损失率约为60%,热烫过程中抗氧化活性变化幅度均＜10%。经冻干和烘干处理的样品,总酚损失率约为60%和70%,抗氧化活性分别增强约3和2倍。 |
| 关键词: 香椿 多酚 加工 抗氧化活性 |
| DOI：10.11841/j.issn.1007-4333.2010.04.019 |
| 投稿时间：2010-02-28 |
| 基金项目:国家自然科学基金资助项目(30771510); 教育部高校特色专业建设项目(TS10618)第一作者:朱宏,本科生,E-mail:zhuland@sina.com通讯作者:陈敏,教授,主要从事天然产物化学研究,E-mail:minch19@163.com |
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| Effect of different processing approaches on antioxidantactivity of toona sinensis polyphones |
|
ZHU Hong, CHEN Min, SUN Tian, DU Jian, WANG Jun
|
| (College Of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
| Abstract: |
| The changes of toona sinensis’s total polyphones and antioxidant activity under different processing approaches was studied.Toona sinensis was treated with different methods,respectively,such as picking,blanching,bake-drying and freeze-drying.The total polyphones in toona sinensis was evaluated by Folin-Ciocaileu while the antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power and DPPH.The results showed that through 47 days’ picking,the total polyphones in toona sinensis decreased by about 94% and the antioxidant activity decreased at the beginning,then boomed,finally decreased again.A 7-min blanching made the total polyphones in toona sinensis reduced by about 60% with the antioxidant activity changing of 10%.By freeze-drying and bake-drying,the total polyphones in toona sinensis decreased,respectively,by about 60% and 70%;and antioxidant activities were increased about 3 and 2 times,respectively. |
| Key words: toona sinensis polyphones processing antioxidant activity |
