海蓬子食用盐的研发及其抗氧化性研究

Study on Production Technology and Antioxidant Activity of Salicornia Edible Salt

[目的]研制新型海蓬子食用盐,并检测其抗氧化活性.[方法]将脱水海蓬子研磨后添加到食用盐中,研究海蓬子粒度、食盐粒度、海蓬子添加比例对海蓬子食用盐感官品质的影响,并采用DPPH法测定了海蓬子食用盐的抗氧化活性.[结果]粒度为75～150μm的海蓬子粉与180～250 μm的食盐在混合比例1∶100时,制作出的海蓬子食用盐感官品质最好.与普通食盐相比,海蓬子食用盐具有较强的抗氧化能力.[结论]该研究可为开发功能性海蓬子食用盐提供参考.

[Objective] To develop new types of Salicornia salt and detect its antioxidant activity.[Method] Using the dehydrated Salicornia grinding added to table salt,effects of Salicornia particle size,salt particle size,Salicornia proportion on sensory quality of Salicornia edible salt were studied.Antioxidant activity of Salicornia edible salt was determined by DPPH method.[Result] The results showed that the sensory quality of Salicornia edible salt made by 75-150 μm of Salicornia powder,180-25（0 μm salt and their mixing ratio of 1∶100 was perfect.Compared with ordinary table salt,Salicornia edible salt had strong antioxidant capacity.[Conclusion] The study can provide reference for the development of functional Salicornia edible salt.