食品科学2011，Vol.32Issue(23)：157-161,5.
干制方式对红枣多酚抗氧化活性的影响
Effect of Drying Style on Antioxidant Activity of Phenolic Compounds from Jujube
摘要
Abstract
The effects of natural drying and hot-air drying on the composition of phenolic compounds in jujube and their antioxidant activity were investigated.The contents of total phenolics,total flavonoids and procyanidins,DPPH radical scavenging capacity and total antioxidant capacity were determined in dried jujube.The results showed that the content of phenolic acids revealed a significant decrease in dried jujube;no obvious change in the content of total flavonoids was observed during the drying of jujube;however,the content of procyanidins exhibited a significant increase after drying.The antioxidant activity of jujube was not correlated with the contents of total flavonoids or procyanidins,but highly correlated with the content of phenolic acids.In addition,hot-air drying and natural drying did not result in an obvious difference in the antioxidant activity of jujube.Due to the advantages of shorter drying time and dried products with strong aroma,hot-air drying is a recommended drying style for jujube.关键词
红枣/酚类化合物/抗氧化活性/干制方式Key words
jujube/phenolic compounds/antioxidant activity/drying style分类
轻工纺织引用本文复制引用
王毕妮,樊明涛,程妮,高慧,邓建军,曹炜..干制方式对红枣多酚抗氧化活性的影响[J].食品科学,2011,32(23):157-161,5.基金项目
国家自然科学青年基金项目 （）
陕西省教育厅产业化培育项目 （）
西北大学科研启动基金项目 （）
