| 山核桃加工、贮藏前后总多酚含量及其抗氧化活性的变化 |
| |
| 引用本文： | 房祥军,郜海燕,陈杭君.山核桃加工、贮藏前后总多酚含量及其抗氧化活性的变化[J].食品科学,2011,32(5):104-107. |
| |
| 作者姓名： | 房祥军 郜海燕 陈杭君 |
| |
| 作者单位： | 浙江省农业科学院食品科学研究所 |
| |
| 基金项目： | 浙江省自然科学基金项目(Y3080452); 浙江省重大科技专项(2009C12033) |
| |
| 摘 要： | 采用Folin-Ciocalteu法测定未加工、加工和贮藏的山核桃仁中总多酚的含量，同时研究山核桃仁总多酚的总抗氧化能力、还原力和对羟自由基的清除率。结果表明：未加工、加工和贮藏的山核桃仁提取液中总多酚质量浓度分别为1065.4、319.78mg/L 和204.4mg/L。以2140mg/L 的VE作为标准对照，总抗氧化能力和还原力：未加工山核桃＞VE＞加工山核桃＞贮藏山核桃；羟自由基清除率：VE＞未加工山核桃＞加工山核桃＞贮藏山核桃。总抗氧化能力、还原力和羟自由基的清除率与总多酚含量密切相关，总多酚是山核桃仁中重要的抗氧化物质。
|
| 关 键 词： | 山核桃仁 总多酚 抗氧化 |
| 收稿时间： | 2010-10-20 |
Changes in Total Polyphenols Content and Antioxidant Activity of Raw, Processed and Preserved Carya cathayensis Sarg Kernel |
| |
| FANG Xiang-jun,GAO Hai-yan,CHEN Hang-jun.Changes in Total Polyphenols Content and Antioxidant Activity of Raw, Processed and Preserved Carya cathayensis Sarg Kernel[J].Food Science,2011,32(5):104-107. |
| |
| Authors: | FANG Xiang-jun GAO Hai-yan CHEN Hang-jun |
| |
| Affiliation: | Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China |
| |
| Abstract: | The contents of total polyphenols total antioxidant activity,reducing power and hydroxyl radical scavenging capacity of 70% methanol extracts from raw,processed and preserved Carya cathayensis Sarg kernel were determined by Folin-Ciocalteu colorimetry and their total antioxidant activity,reducing power and hydroxyl radical scavenging capacity were measured.Total polyphenols contents were 1065.4,319.78 mg/L and 204.4 mg/L in the extracts from raw,processed and preserved Carya cathayensis Sarg kernel,respecti... |
| |
| Keywords: | Carya cathayensis Sarg kernel total polyphenols antioxidation |
| 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 |
