中国农业大学学报2011，Vol.16Issue(5)：60-64,5.
温水脱涩温度对柿果实营养成分和抗氧化活性的影响
Changes of nutrients and antioxidant activities of persimmon fruits during astringency removal in warm water
摘要
Abstract
This paper is concerned on the changes in nutrients and antioxidant activities of Mopanshi persimmon and Jiro persimmon fruits during astringency removal in warm water. The measured parameters included fruit tannin content, fiavonoids, Vitamin C, total polyphenols and ABTS radical scavenging activities of the persimmon fruits. During astringency removal in warm water with 35,45 and 55℃ ,total tannin content of Mopanshi persimmon varied between 20. 11 and 25.36 mg/g. Soluble tannin,flavonoids,Vitamin C,total polyphenols and ABTS radical scavenging activities decreased gradually. The contents of soluble tannin, condensed tannin, fiavonoids, ABTS radical scavenging activities of Mopanshi fruits reduced quickly at 16 h when treated at 35℃,8 h later than that at 45 ℃ and 55 ℃. But the tannin content,flavonoids, Vitamin C, total polyphenots and ABTS radical scavenging activities of the Jiro persimmon fruit remained lower levels. It is evident that persimmon has strong antioxidant activity. However, the nutritional composition and antioxidant activity may greatly decrease following treatment under different temperatures. Further work is required to look for suitable method and conditions to remove astringency.关键词
柿/单宁/类黄酮/VC/总酚/ABTSKey words
persimmon/tannin/flavonoids/Vitamin C/total polyphenols/ABTS分类
农业科技引用本文复制引用
张静瑶,薛晓莉,李宝..温水脱涩温度对柿果实营养成分和抗氧化活性的影响[J].中国农业大学学报,2011,16(5):60-64,5.基金项目
国家自然科学基金资助项目（30671713,30972395) （）
