高静压工艺中单元操作对草莓汁饮料中抗氧化物质含量与抗氧化活性影响

Effect of High Pressure Processing Steps on Antioxidants and Antioxidant Activity in Strawberry Juice Drinks

研究高静压工艺中单元操作草莓浊汁饮料和清汁饮料中的主要抗氧化物质及抗氧化活性的影响。结果表明,蒸汽热烫1min使草莓中VC损失7.3%,花色苷损失18.82%,总酚含量没有明显变化,DPPH自由基清除能力和FRAP铁离子还原能力分别降低了8.14%和8.49%;离心后VC、花色苷、总酚、DPPH和FRAP分别损失50.64%、46.35%、49.34%、35.45%和39.72%;酶解对花色苷、VC和多酚含量及抗氧化活性均无显著影响;超高压处理后浊汁饮料和清汁饮料VC各降低7.8%和12.6%,但花色苷、总酚和抗氧化活性无显著变化。

Effect of processing steps on antioxidants and antioxidant activity in cloudy and clear strawberry juice drinks was studied.The results showed that ascorbic acid,anthocyanins,DPPH· and FRAP reduced by 7.82%,18.82%,8.14% and 8.49%,respectively,while total phenols exhibited no significant difference after blanched by steam for 1 min.The content of ascorbic acid,anthocyanins,total phenols and the antioxidant activity of DPPH· and FRAP were decreased by 50.64%,46.35%,49.34%,35.45%,and 39.72%,respectively in supernatant after centrifuging.The antioxidants and antioxidant activity were well retained during enzyme hydrolysis.Ascorbic acid reduced by 7.82% in cloudy juice drink and 12.60% in clear juice drink,but anthocyanins,total phenols and antioxidant capacity did not change after HHP treatment.