摘要
将市面上常见的9种果蔬经过加热、干制、盐腌制及加酸等不同处理,以β-胡萝卜素溶液褪色法测定样品在处理前后的抗氧化活性,以探讨不同处理对果蔬抗氧化活性的影响。结果表明:经过四种加热方法处理和干制后,紫包菜、紫菜心、乌榄3种含花青素类样品的抗氧化活性低于处理前,而包菜、苹果的抗氧化活性高于处理前,其中蒸煮与微波加热处理后的抗氧化活性提高程度较其余两种加热方法高;经过盐腌制处理后的抗氧化活性变化依样品不同而略有提高或降低,变化幅度在4%～7%的范围内;包菜汁添加5种酸后的抗氧化活性均增大,但增大程度根据酸的种类不同而有差异。
The antioxidant activities of distilled water extraction of 9 kinds of fruits and vegetables(edible portion), after beingheated, dried, preserved in salt or dealt with acid,were measured by using the bleaching of β- carotene linolic acid model assayfor evaluating the effects of different processing treatments on the stability of antioxidant activity of fruits and vegetables. Theresult showed that when they were heated in four ways, the antioxidant activities of samples containing anthocyanin weredecreased and that of cabbage and apple were increased in comparison with the control. Among four ways of heat treatment, theincrease of the antioxidant activity treated with boiling and microwave were higher than the other two methods. The antioxidantactivities of fruits and vegetables processed with salt were different within 4%～7% range. The antioxidant activities of juice ofcabbage added with five kinds of acids were increased in different levels according to different acids.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期66-69,共4页
Food Science
关键词
果蔬
抗氧化活性
稳定性
加工处理方式
fruits and vegetables
processing treatment
antioxidant activity
