软枣猕猴桃提取工艺设计中的抗氧化活性评价

Evaluation of Antioxidant Activity in Extraction Process Design of Actinidia arguta

目的软枣称猴桃作为一种高效天然抗氧化剂果蔬,考察不同提取工艺方法对其整果的抗氧化活性的影响,为合理设计加工制备具抗氧化功能的软枣称猴桃普通食品提取工艺提供基础研究数据。方法利用体外抗氧化实验考察回流提取、研磨提取、超声提取三种提取工艺所得成品的抗氧化活性。结果分别通过FRAP法、ABTS法和DPPH法得到不同提取工艺制备所得样品的体外抗氧化实验数据。结论回流提取工艺所得成品的抗氧化活性较优。

OBJECTIVE To investigate the effects of different extraction methods on the antioxidant activity of fruit and vegetable as a high-effective natural antioxidant,and to provide basic research data for the rational design and preparation of the extraction technology of Actinidia arguta fruit as a common food with antioxidant function.METHODS The antioxidant activity of the product obtained by reflux extraction,abrasive extraction and ultrasonic extraction was investigated by antioxidant experiment in vitro.RESULTS The in vitro antioxidant data of samples prepared by different extraction processes were obtained by FRAP,ABTS and DPPH methods,respectively.CONCLUSION The antioxidant activity of the product obtained by reflux extraction process is better.