| 干制方式对红枣多酚抗氧化活性的影响 |
| |
| 引用本文： | 王毕妮,樊明涛,程妮,高慧,邓建军,曹炜.干制方式对红枣多酚抗氧化活性的影响[J].食品科学,2011,32(23):157-161. |
| |
| 作者姓名： | 王毕妮 樊明涛 程妮 高慧 邓建军 曹炜 |
| |
| 作者单位： | 1.西北大学化工学院
2.西北农林科技大学食品科学与工程学院 |
| |
| 基金项目： | 国家自然科学青年基金项目(31101325); 陕西省教育厅产业化培育项目(09JC03); 西北大学科研启动基金项目(PR11027) |
| |
| 摘 要： | 研究自然干制和热风干制对红枣中的酚类化合物及其抗氧化活性的影响。测定红枣干制前后其总酚含量、总黄酮含量、原花青素含量、DPPH自由基清除能力及总抗氧化能力的变化。结果表明：红枣经干制后酚类化合物含量显著下降，总黄酮含量变化不明显，但经热风干制后其原花青素含量显著升高。红枣的总抗氧化活性与总黄酮和原花青素含量相关性较小，而与酚类化合物相关性较大。经热风干制和自然干制的红枣总抗氧化活性间无显著性差异，但热风干制所需时间短，制得的红枣香味浓，因此建议采用热风干制法干制红枣。
|
| 关 键 词： | 干制方式 红枣 酚类化合物 抗氧化活性 |
Effect of Drying Style on Antioxidant Activity of Phenolic Compounds from Jujube |
| |
| WANG Bi-ni,FAN Ming-tao,CHENG Ni,GAO Hui,DENG Jian-jun,CAO Wei.Effect of Drying Style on Antioxidant Activity of Phenolic Compounds from Jujube[J].Food Science,2011,32(23):157-161. |
| |
| Authors: | WANG Bi-ni FAN Ming-tao CHENG Ni GAO Hui DENG Jian-jun CAO Wei |
| |
| Affiliation: | (1. School of Chemical Engineering, Northwest University, Xi，an 710069, China；
2. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China) |
| |
| Abstract: | The effects of natural drying and hot-air drying on the composition of phenolic compounds in jujube and their antioxidant activity were investigated.The contents of total phenolics,total flavonoids and procyanidins,DPPH radical scavenging capacity and total antioxidant capacity were determined in dried jujube.The results showed that the content of phenolic acids revealed a significant decrease in dried jujube;no obvious change in the content of total flavonoids was observed during the drying of jujube;howev... |
| |
| Keywords: | jujube phenolic compounds antioxidant activity drying style |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
