吸附和超滤对红枣汁理化及抗氧化特性的影响

Effects of adsorption and ultrafiltration on physicochemical and antioxidant properties of jujube juice

该文以采自陕西、山西、山东、河南、河北和新疆的红枣为原料,分析比较吸附和超滤处理对澄清红枣汁的理化性质、色泽指标、营养成分以及抗氧化活性影响。结果表明,吸附和超滤处理L和b值显著增加,褐变指数显著降低,枣汁变的更加透亮;超滤处理后枣汁的总酸含量、总酚含量、V C含量、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率和铁离子还原能力的下降幅度高于吸附处理,而总黄酮含量、a值和褐变指数受2种处理方式的影响均较大。综合比较发现,河南和山东红枣颜色更加透亮,陕西红枣经超滤或吸附处理后营养品质要优于其他地区红枣。

In this paper,jujube from Shaanxi,Shanxi,Shandong,Henan,Hebei,and Xinjiang were collected as raw materials to analyze and compare the effect of adsorption and ultrafiltration on the physicochemical properties,color index,nutritional content and antioxidant activity of clarified jujube juice.The results showed that the values of L and b increased significantly accompany with the browning index decreased significantly.Meanwhile,the jujube juice became more transparent after adsorption and ultrafiltration treatment.Moreover,the decrease of total acid content,total phenol content,vitamin C content,DPPH radical scavenging rate and FRAP value of jujube juice of ultrafiltration treatment was higher than that of adsorption treatment.And the total flavonoid content,a value,and browning index were greatly affected by two treatments.By comprehensive comparison,the jujube of Henan and Shandong are more translucent,and the nutritional quality of Shaanxi jujube after ultrafiltration or adsorption treatment is superior to those of other regions.