果蔬汁抗氧化性与油炸食品中丙烯酰胺抑制作用关系的研究

STUDY ON RELATIONSHIP BETWEEN FRUIT AND VEGETALE JUICE ANTIOXIDANT ACTIVITY AND INHIBITION OF ACRYLAMIDE IN FRIED FOODS

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.