摘要
本研究为分析与探讨不同种类果蔬汁对丙烯酰胺的影响及与抗氧化之间的关系,采用DPPH法和羟自由基清除活性法对7种果蔬汁的抗氧化活性进行测定比较,同时,添加7种果蔬汁研究其化学反应模型和在油炸食品中丙烯酰胺的抑制作用。研究结果发现,7种果蔬汁都具有抗氧化活性,其中西红柿汁对丙烯酰胺的抑制作用达到97%。由此可见,7种果蔬的抗氧化活性和油炸食品中丙烯酰胺的形成之间并无确定的相关性。
This study analyzed and discussed the relationship between the effects of different types of fruit and vegetable juices and acrylamide and antioxidant between using DPPH method and hydroxyl radical scavenging activity method to seven antioxidant activity was measured by comparison juice,at the same time,add seven kinds of fruit and vegetable juices to study the chemical reactions in the model and inhibition of acrylamide in fried food. The results found that seven kinds of fruit and vegetable juice has antioxidant activity,including tomato juice on inhibition of acrylamide 97%. Thus,there is no defined between the formation of the antioxidant activity of seven kinds of fruits and vegetables and fried foods acrylamide correlation.
作者
乔镜澄
邢春玉
张妍
QIAO Jingcheng XING Chunyu ZHANG Yan(College of Biotechnology and Food, Tianjin Tianshi College, Tianjin 301700, China)
出处
《内蒙古农业大学学报(自然科学版)》
CAS
2016年第3期77-81,共5页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词
果蔬汁
抗氧化活性
丙烯酰胺
抑制
Fruit and vegetable juice
antioxidant activity
acrylamide
inhibition