宁夏大学学报（自然科学版）2011，Vol.32Issue(2)：172-175,4.
贮藏温度对蓝莓活性成分及抗氧化活性的影响
Effect of Storage Temperature on the Active Compounds and the Antioxidant Capacity of Blueberry
摘要
Abstract
Study the effect of storage temperature on the active compounds and the antioxidant capacity of bulebery, and to provide reference for the study of major antioxidant in bulebery.At different temperatures (0-5 ℃, 10-15 ℃, 20-25 ℃) was analyzed for the change of the anthocyanin content (AC), the total phenolic content (TPC), the total flavonoid content(TEC) and the antioxidant capacity.Determine DPPH·, hydroxyl free radicals of blueberry, analyized the correlation of three active compoundsand antioxidant capacity of blueberry.The results showed that the active compounds and the antioxidant capacity of blueberry were affected notably by the storage temperature.The AC, TPC, TEC and the free radical-scavenging activity of blueberry were increased firstly and then decreased, and the higher storage temperature resulted in the rapid increasing of the active compounds and the antioxidant capacity during the initial storage and the downtrend sharply of that during the late storage.However, the storage temperature of 0-5 ℃ significantly inhibited the changes of the AC, TPC, TFC and the free radical-scavenging activity of blueberry, maintain high levels of that, and helped delay senescence and prolong storage period of blueberry.Moreover, the scavenging activity to DPPH· free radicals and hydroxyl free radicals of blueberry had a positive correlation with the contents of anthocyanin, the total phenols and the total flavonoids (P＜0.05).关键词
蓝莓/贮藏温度/活性成分/抗氧化活性Key words
blueberry/ storage temperature/ active compounds/ antioxidant capacity分类
化学化工引用本文复制引用
王芳,刘华,陈文荣,郭卫东..贮藏温度对蓝莓活性成分及抗氧化活性的影响[J].宁夏大学学报（自然科学版）,2011,32(2):172-175,4.基金项目
金华市科技计划重点基金资助项目(2008-2-015) （2008-2-015）
