| 超高压与热处理对芒果果浆抗氧化成分及抗氧化能力的影响 |
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| 引用本文： | 王强, 熊政委. 超高压与热处理对芒果果浆抗氧化成分及抗氧化能力的影响[J]. 食品工业科技, 2015, (04): 204-209. DOI: 10.13386/j.issn1002-0306.2015.04.036 |
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| 作者姓名： | 王强 熊政委 |
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| 摘 要： | 探讨不同加工处理对芒果果浆在贮藏过程中抗氧化成分和抗氧化能力的影响规律,以期为芒果果浆的贮藏提供指导。对芒果果浆分别进行超高压（600MPa,1min）、高温短时（110℃,10s）和低温长时处理（70℃,30min）,分析不同加工处理后芒果果浆在贮藏过程（015W）中抗氧化成分（L-抗坏血酸、总酚和总类胡萝卜素）和抗氧化能力（采用DPPH和FRAP法评价）变化。结果表明:不同加工处理对芒果果浆在贮藏过程中其抗氧化成分和清除DPPH·能力有显著影响,其中超高压处理能够较好的保持芒果果浆的总酚和总类胡萝卜素含量以及样品清除DPPH·能力;用零级、一级和零级、一级联合动力学模型拟合各抗氧化成分指标的动态变化的研究发现,联合动力学模型可以更好地表示L-抗坏血酸、总酚和总类胡萝卜素的动态变化（R>0.988）。本研究对不同加工处理后芒果果浆在贮藏过程中抗氧化成分和抗氧化能力变化进行了分析,现有的分析将为超高压技术应用于工业化生产芒果果浆中贮藏性、稳定性和质量评价提供数据支撑。
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| 关 键 词： | 超高压热处理 芒果果浆 抗氧化成分 抗氧化能力 |
| 收稿时间： | 2014-06-04 |
Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage |
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| WANG Qiang, XIONG Zheng-wei. Effect of ultra-high pressure and thermal processing on antioxidant compounds and antioxidant activity of mango puree during storage[J]. Science and Technology of Food Industry, 2015, (04): 204-209. DOI: 10.13386/j.issn1002-0306.2015.04.036 |
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| Authors: | WANG Qiang XIONG Zheng-wei |
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| Affiliation: | 1.Department of Biological and Chemical Engineering,Chongqing University of Education;2.Institute of Food Safety and Nutrition,Chongqing University of Education |
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| Abstract: | Changes of qualities related to antioxidant compounds and antioxidant activity in mango puree treated by high pressure and thermal processing were evaluated in this study,in order to guide the storage of mango puree. Different processing methods including ultra-high pressure(600MPa,1min),high temperature short time(110°C,10s) and low temperature(70°C,30min) treatments of mango puree were comparatively evaluated by examining their effects on antioxidant compounds(L-ascorbic acid,total phenols and total carotenoids) and antioxidant activity [ DPPH radical scavenging assay and Ferric reducing / antioxidant power assay( FRAP) ]immediately after treatments and during storage of 15 weeks. Results showed that all antioxidant compounds and scavenging DPPH· capacity changed significantly after three different treatments. Total polyphenols,total carotenoids contents and DPPH radical scavenging activity of mango puree processing by ultra-high pressure were retained well. Various kinetic models including zero-order kinetic,first-order kinetic and combined kinetic models were employed to fit the experimental data. The results showed the combined kinetic model was a better one for describing the dynamic changes of antioxidant compounds during storage,as compared to the other two models(R>0.988). This research paper presents a comparison on high pressure and thermal processing mango puree,and also provides information about storage stability of antioxidant activity and antioxidant compounds of mango puree. The available data would provide technical support for the evaluation and application of high pressure in the mango puree industry. |
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| Keywords: | ultra-high pressure mango puree antioxidant compounds antioxidant activity |
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