摘要
雪莲果块根是一种营养丰富,具有保健功效,但不耐贮藏的热带高山水果。研究了不同贮藏温度对雪莲果块根中抗氧化物质及抗氧化活性的影响。结果显示,在贮藏过程中,总酚酸、总黄酮、还原型Vc含量大幅下降,尤其是在前14 d,下降速率最大,之后趋于平缓,而雪莲果块根提取液羟基自由基清除能力具有相同的规律。由实验可知,单就雪莲果块根抗氧化物质和抗氧化活性而言,4℃是最优的贮藏温度,其次为0℃和10℃。
Yacon tuber is one kind of tropical high mountain fruits with rich nutrition and health care function. However, it＇s not resistant to storage. The change of contents of antioxidant compounds and antioxidant activity of yacon tubers affected by storage temperature were studied in the paper. The results showed that, the contents of total phenolic acids, flavonoids and reduced Vc content decreased significantly in the storage. Especially in the first 14 days, decline rate is lager, then gently. The similar phenomenon appeared again for scavenging hydroxyl free radical capacity of yacon tuber extracts. Moreover, according to results, 4 ℃ was the optimal storage temperature, followed by 0 ℃ and 10 ℃, just for yacon tuber antioxidant compounds and antioxidant activity.
出处
《食品科技》
CAS
北大核心
2015年第1期59-62,共4页
Food Science and Technology
基金
云南中医学院科学研究基金项目(XK201326)
关键词
雪莲果块根
贮藏温度
酚酸
黄酮
羟基自由基
yacon tuber
storage temperature
phenolic acid
flavonoid
hydroxyl free radical
