| 不同干燥方法对荷花花瓣抗氧化活性和化学成分的影响 |
| |
| 引用本文： | 郭兴峰,傅茂润,杜金华,王晓.不同干燥方法对荷花花瓣抗氧化活性和化学成分的影响[J].食品与发酵工业,2010(2). |
| |
| 作者姓名： | 郭兴峰 傅茂润 杜金华 王晓 |
| |
| 作者单位： | 山东农业大学食品科学与工程学院;山东省科学院山东省分析测试中心; |
| |
| 摘 要： | 研究不同干燥方法(阴干、晒干、鼓风干燥、微波干燥、冷冻干燥)对荷花花瓣抗氧化活性和总黄酮、总酚、花青素含量的影响。以抗坏血酸作为阳性对照,采用还原能力、DPPH自由基清除和羟基自由基清除3种体外抗氧化模型,评价了不同干燥方式处理的荷花花瓣的抗氧化能力,并对总黄酮、总酚和花青素的含量进行了测定。结果表明:荷花花瓣具有较强的还原能力、清除DPPH自由基和羟基自由基的能力;不同干燥方法对荷花花瓣的抗氧化活性和活性物质的含量均有较大的影响,其中冷冻干燥的荷花花瓣抗氧活性能力最强,且总黄酮、总酚和花青素的含量最高,分别为60.20、85.35 mg/g和150.3 ng/g;而晒干荷花花瓣的抗氧化能力最差,黄酮、总酚和花青素的含量最低,分别为0.39、19.08 mg/g和2.8 ng/g。
|
| 关 键 词： | 荷花 干燥方式 抗氧化能力 总黄酮 总酚 花青素 |
Effects of Different Drying Methods on Antioxidant Activity and Chemical Composition of the Petals of Nelumbo nucifera |
| |
| Guo Xingfeng,Fu Maorun,Du Jinhua,Wang Xiao.Effects of Different Drying Methods on Antioxidant Activity and Chemical Composition of the Petals of Nelumbo nucifera[J].Food and Fermentation Industries,2010(2). |
| |
| Authors: | Guo Xingfeng Fu Maorun Du Jinhua Wang Xiao |
| |
| Affiliation: | Guo Xingfeng1,Fu Maorun2,Du Jinhua1,Wang Xiao1,21(College of Food Science , Engineering,Sh,ong Agricultural University,Taian 271018,China)2(Sh,ong Analysis , Test Center,Sh,ong Academy of Sciences,Jinan 250014,China) |
| |
| Abstract: | the effect of different drying methods(shade-drying,sun-drying,hot-air drying,microwave-drying and freeze-drying) on the antioxidant activity and chemical composition of Nelumbo nucifera was studied.Compared with ascorbic acid,antioxidant activity of Nelumbo nucifera dried by different methods was measured and evaluated by reducing power,DPPH radical scavenging and hydroxyl radical scavenging three in vitro models.The content of flavonoid,total phenolic and anthocyanin were also determined.The results indic... |
| |
| Keywords: | Nelumbo nucifera drying methods antioxidant activity flavonoid total phenolic anthocyanin |
| 本文献已被 CNKI 等数据库收录！ |
|
