| 新疆哈密大枣汁浸提工艺及提取物抗氧化活性的研究 |
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| 引用本文： | 王伟,武运.新疆哈密大枣汁浸提工艺及提取物抗氧化活性的研究[J].包装与食品机械,2011,29(3):12-15,48. |
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| 作者姓名： | 王伟 武运 |
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| 作者单位： | 新疆农业大学食品科学与药学学院,乌鲁木齐,830052;新疆农业大学食品科学与药学学院,乌鲁木齐,830052 |
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| 摘 要： | 以哈密大枣为原料,以总糖、可溶性固形物含量为指标,通过正交试验确定哈密大枣汁的浸提工艺,并对哈密大枣提取物的抗氧化活性进行了研究.结果表明:当料液比为1∶11,浸提温度为70℃,浸提时间为60min时,在此条件下,浸提所得的枣汁中可溶性固形物含量为6.7%,总糖含量为12%;哈密大枣提取物有一定的清除DPPH的作用,与...
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| 关 键 词： | 枣汁 提取 抗氧化 正交试验 |
Study on the Juice Extraction of Technology and Extracts Antioxidant Activity in Xinjiang Hami-jujube |
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| WANG Wei,WU Yun.Study on the Juice Extraction of Technology and Extracts Antioxidant Activity in Xinjiang Hami-jujube[J].Packaging and Food Machinery,2011,29(3):12-15,48. |
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| Authors: | WANG Wei WU Yun |
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| Affiliation: | WANG Wei,WU Yun(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | Taking total sugar content and soluble solid content as target,the technology parameters of extracting jujube juice and extracts antioxidant activity from hami-jujube are studied by orthogonal experimentions.The optimum conditions of extraction technology is obtained as follows: the optimal ratio of liquid to material was 11(11∶1),the optimal extraction temperature was 70℃,the optimal extraction time was 60min,Under the conditions,the soluble solid content is 6.7% and total sugar content reaches 12%;The Vc have more powerful scavenging efficiency to DPPH free than extracts from hami-jujube,but the antioxidant activity of extracts from hami-jujube was stronger than Ve. |
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| Keywords: | jujube juice extraction antioxidant activity orthogonal test |
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