不同烹饪条件下山楂的抗氧化活性研究

Study on Antioxidative Activity of the Hawthorn under Different Cooking Conditions

采用DPPH法,对蒸、煮、微波后提取的山楂无水乙醇提取液进行抗氧化活性测试,结果表明:经过不同烹饪加工的山楂提取液对DPPH自由基的清除率最高值分别为90.6%(蒸制7分钟)、87.6%(煮制17分钟)和91.3%(微波1分钟),皆高于鲜山楂提取液的清除率。对山楂进行蒸、煮、微波三种烹饪加工制熟,可以在不同程度上提高山楂的抗氧化活性。

To investigate into the antioxidative activities of the hawthorn under different cooking conditions and to provide the theoretical support for its culinary operation, we extracted the absolute ethyl alcohol in hawthorn by cooking methods of steaming, boiling and microwaving and measured the extracts by DPPH method. The highest clearance rates of the extracts of the hawthorn to DPPH radical were 90.6% （ steaming for 7rain） , 87. 6% （boiling for 17min）, 91.3% （microwaving for lmin） respectively in accordance with the above men- tioned three cooking methods, all higher than fresh hawthorn extracts. The result showed that the antioxidative activity of hawthorn can be improved to a varified degrees through the three cooking methods.