| 红枣酱的体外抗氧化作用 |
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| 引用本文： | 王毕妮,曹炜,高慧,程妮,邓建军. 红枣酱的体外抗氧化作用[J]. 食品与发酵工业, 2012, 0(7): 128-131 |
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| 作者姓名： | 王毕妮 曹炜 高慧 程妮 邓建军 |
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| 作者单位： | 西北大学化工学院食品科学与工程系 |
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| 基金项目： | 国家自然科学青年基金项目(31101325);陕西省农业科技攻关计划项目(2012K02-06);西北大学科研启动基金项目(PR11027) |
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| 摘 要： | 以总酚含量、总黄酮含量、原花青素含量、DPPH.清除能力及总抗氧化能力为试验指标,研究了红枣酱中酚类化合物的组成及其抗氧化活性。结果表明:红枣酱中主要的酚类化合物为酚酸类物质,多以酯键合态形式存在。与红枣原料相比,红枣酱的总酚和原花青素含量均下降,而总黄酮含量升高,抗氧化活性增强,表明红枣酱具有强抗氧化活性。
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| 关 键 词： | 红枣 红枣酱 酚类化合物 抗氧化活性 |
Antioxidant Activity of Jujube Marmalade |
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| Affiliation: | Wang Bi-ni,Cao Wei,Gao Hui,Cheng Ni,Peng Jian-jun(Department of Food Science and Engineering,Northwest University,Xi’an 710069,China) |
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| Abstract: | Total phenolic contents,total flavonoid contents,procyanidin contents,DPPH+ scavenging capability and total antioxidant capability were used to evaluate the composition of phenolic compounds and their antioxidant activity in jujube marmalade.The results showed that phenolic acids are the main phenolic compounds in jujube marmalade,and they are mainly presented in esterified form.Compared with jujube,the total phenolic contents and procyanidin contents in jujube marmalade were decreased,but total flavonoid contents were increased and antioxidant activity went up.This indicates that the jujube marmalade has strong antioxidant activity. |
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| Keywords: | jujube jujube marmalade phenolic compound antioxidant activity |
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