| 清净方法对甘蔗糖蜜组分及抗氧化活性的影响 |
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| 引用本文： | 王湘茹,于淑娟.清净方法对甘蔗糖蜜组分及抗氧化活性的影响[J].现代食品科技,2010,26(1):55-58. |
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| 作者姓名： | 王湘茹 于淑娟 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 广东省科技计划项目(2007B080401010) |
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| 摘 要： | 通过分析检测清净处理后糖蜜的组分、抗氧化能力(采用DPPH法)和金属还原能力(采用普鲁士蓝法)的变化,考察了不同清净方法对甘蔗糖蜜组分及抗氧化活性的影响,结果表明,糖蜜经6倍质量水稀释后,采用聚丙烯酰胺(添加磷酸作为辅助澄清剂)进行絮凝,然后离心并进行酸解,其所得的甘蔗糖蜜的还原糖含量最高,糖蜜的抗氧化能力和金属还原能力的损失很小。
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| 关 键 词： | 甘蔗糖蜜 清净处理 DPPH 金属还原力 |
| 收稿时间： | 2009/8/29 0:00:00 |
Influence of Pretreatment Process on the Components and Anti-oxidative Activity of Sugarcane Molasses |
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| WANG Xiang-ru,YU Shu-juan.Influence of Pretreatment Process on the Components and Anti-oxidative Activity of Sugarcane Molasses[J].Modern Food Science & Technology,2010,26(1):55-58. |
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| Authors: | WANG Xiang-ru YU Shu-juan |
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| Affiliation: | College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | Sugarcane molasses was pretreated with different clarification methods and the components and properties of molasses after clarification were analyzed. Results showed that the contents of colloid and ash decreased and reducing sugar increased evidently. Moreover, the reducing power and free radical-scavenging activity on DPPH of molasses were determined after clarification. It was showed that the best pretreatment procedure was diluting the molasses by water with the water-molasses mass ratio of 6; floccula... |
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| Keywords: | sugarcane molasses clarification DPPH reducing power |
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