大豆科学2011，Vol.30Issue(2)：310-313,4.
超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响
Effects of High Pressure Processing on Total Phenolic, Flavonoid Content and Antioxidant Activity of Sovmilk
陈凡 1马善丽 1许颖 1马永昆1
作者信息
- 1. 江苏大学,食品与生物工程学院,江苏,镇江,212013
- 折叠
摘要
Abstract
The effect of high pressure processing(HPP) on levels of total phenolic, flavonoid content and the in vitro antioxidant activity of. soymilk was studied. The antioxidant activity of soymilk was evaluated by DPPH free radical scavenging activity and ferric reducing antioxidant power (FRAP). Results showed that the total phenolic content had no significant differences after 200 MPa treatment (P ＞ O. 05 ), the significant increases were observed after 300,400,500 MPa ( P ＜ 0.05 ) treatments, whereas thermal treatment significantly reduced the level (P ＜ 0.05). In addition, the flavonoid content, DPPH and FRAP values were significantly higher than that. of unprocessed soymilk after 400, 500 MPa treatments and thermal treatment. The optimal treatment condition of soymilk was 400 MPa, 10 rain and its total phenolic and flavonoid content values were 2.51 mg·g-1 and O. 48 mg· g-1, respectively,the DPPH free radical scavenging activity was 79.6％ and the FRAP value was O. 83.关键词
超高压/豆乳/总多酚/类黄酮/抗氧化活性Key words
High pressure processing/ Soymilk/ Total phenolic/ Flavonoid/ Antioxidant activity分类
轻工纺织引用本文复制引用
陈凡,马善丽,许颖,马永昆..超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响[J].大豆科学,2011,30(2):310-313,4.
