食品工业科技2012，Vol.33Issue(8)：143-146,4.
加热和光照对黑加仑花色苷清除自由基能力的影响
Influence of heat treatment and illumination on the radical scavenging activities of anthocyanins from blackcurrant
摘要
Abstract
The effects of heat treatment and light on the antioxidant activities of anthocyanins from blackcurrant were investigated and its antioxidant stability was analyzed.The hydroxyl radical and superoxide radical scavenging activities were determined at different heating temperature/time and illumination method/time.The results showed that the antioxidant activities of anthocyanins from blackcurrant decreased with the increasing temperature and heating time.The illumination decreased antioxidant activities followed as;outdoor light 〉 indoor light 〉 avoid light, and the antioxidant activities decreased more with the prolonged illumination time.The results revealed that high temperature and illumination should be avoided during blackcurrant process and storage to protect the antioxidant activities of anthocyanins.关键词
黑加仑/花色苷/加热/光照/抗氧化Key words
black currant/anthocyanins/heat treatment/illumination/antioxidant activity分类
轻工纺织引用本文复制引用
贾娜,孔保华,刘骞,马振龙..加热和光照对黑加仑花色苷清除自由基能力的影响[J].食品工业科技,2012,33(8):143-146,4.基金项目
黑龙江省青年科学基金项目 （）
国家公益性行业（农业）科研专项经费项目（200903012-02）. （）
