发酵对石榴中抗氧化活性物质的影响

The Effect of Fermentation on Antioxidant Activity Substances of Pomegranate

石榴作为一种药食两用的水果,富含大量对人体有益的抗氧化活性物质,如鞣花单宁、鞣花酸、花青素等。这些物质的含量和抗氧化活性受石榴的品种、成熟度、加工方法等的影响。该文旨在讲述一种石榴的加工方法-发酵,对抗氧化活性物质在石榴产品中浓度和抗氧化活性的影响。

Pomegranate as a kind of medicinal and edible fruit,which is rich in a large number of antioxidant active substances,such as ellagitannins,ellagic acid,anthocyanins,etc. The concentrations of these compounds and their antioxidant activities vary depending on the variety,the degree of ripeness,and the methods of processing. This paper aims to present the effect of fermentation on the concentration and antioxidant activity of antioxidant active substances in the products of pomegranate.