雨生红球藻(Haematococcus pluvialis)的超临界流体萃取物对猕猴桃汁抗氧化能力的影响

Effect of Supercritical Fluid Extract from Haematococcus pluvialis on Antioxidant Capability of Kiwi Juice

采用超临界流体萃取技术萃取了雨生红球藻中的虾青素,研究了萃取物的添加对猕猴桃汁抗氧化的影响。结果表明,萃取物的适量添加能够显著地(P<0.05)提高猕猴桃汁的抗氧化能力;添加萃取物的猕猴桃汁在低温条件下贮藏有利于提高产品货架期;与对照样品相比,添加萃取物的猕猴桃汁经过高温短时(HTST)杀菌后抗氧化能力降低。

Supercritical fluid extraction technique was employed to extract astaxanthin from Haematococcus pluvialis, and the antioxidant effect of the extraction on kiwi juice was investiga- ted. The kiwi juice with an appropriate extract made a significant （P〈0.05） improvement in an- tioxidant capability of the sample. The kiwi juice with the extract was suitable to be stored under the low temperature condition in order to increase the shelf life of the sample. Compared with the control sampler the kiwi juice with the extract made a decrease in antioxidant capability after high temperature-short time （HTST） sterilization.