不同加热温度和处理方式对灰枣活性成分和抗氧化活性的影响

为比较不同加热温度和处理方式对灰枣活性成分和抗氧化活性影响，分别对60 ℃热风干燥、80 ℃巴氏杀菌、110~140 ℃烘烤、100 ℃隔水蒸制及100 ℃煮制灰枣的总酚、总黄酮、总原花青素、单体酚、三萜酸含量和抗氧化活性进行测定。结果表明，灰枣经60 ℃热风干燥、80 ℃巴氏杀菌、100 ℃隔水蒸制和100 ℃煮制后，其活性成分含量和抗氧化活性下降。110~140 ℃烘烤灰枣活性成分含量随温度升高呈现上升趋势，经140 ℃烘烤后，其总酚、总黄酮、总原花青素和总三萜酸含量分别达到341.3、473.8、659.3和560.4 mg UAE/100 g m_d。烘烤处理增强了灰枣的抗氧化活性，经130 ℃烘烤灰枣DPPH·清除能力为62.97 mmol TE/100 g m_d，ABTS+·清除能力为47.96 mmol TE/100 g m_d。经130和140 ℃烘烤后，灰枣中活性成分含量较高，抗氧化活性较强，因此烘烤也是较为合适的灰枣加工方式。

Effect of Different Heating Temperatures and Treatment Methods on the Active Compounds and Antioxidant Activities of Ziziphus Jujuba cv. Huizao

Five heat treatment methods including hot-air drying at 60 ℃, pasteurization at 80 ℃, four kinds of baking (110~140 ℃), steaming at 100 ℃ and boiling at 100 ℃ were used to treat Ziziphus jujuba cv. Huizao. The effect of different heating temperatures and heat treatment methods on total phenol content, total flavonoid content, total procyanidin content, phenolic compounds content, triterpenic acids content and antioxidant capacities of jujube were analyzed. The results showed that the active compound contents and antioxidant activities of jujube decreased after hot-air drying at 60 ℃, pasteurization at 80 ℃, steaming at 100 ℃ and boiling at 100 ℃. And the active compound contents in baked jujube at 110~140 ℃ showed an upward trend with the increasing of temperature. After baking at 140 ℃, the contents of total phenol, total flavonoid, total procyanidin and total triterpenic acids reached 341.3, 473.8, 659.3 and 560.4 mg UAE/100 g m_d. Baking treatment enhanced the antioxidant activities of jujube. After baking at 130 ℃, the DPPH· scavenging capacity of jujube reached 62.97 mmol TE/100 g m_d, and the ABTS+· scavenging capacity reached 47.96 mmol TE/100 g m_d. After baking at 130 and 140 ℃, the contents of active compound in jujube were higher than other groups and the antioxidant activities were stronger than other groups, so baking would be a suitable heat treatment methods for Ziziphus jujuba cv. Huizao processing.