果树学报2012，Vol.29Issue(4)：661-667,7.
脉冲强光处理对杨梅汁中酚类物质、色泽及抗氧化活性的影响
Effect of pulsed light treatment on polyphenols, color and antioxidant activities of bayberry juice
摘要
Abstract
[Objective]The study is to explore the application of pulsed light technology in bayberry juice processing. [Method] The effect of different pulsed light treatment and hot treatment on polyphenol con- tent, color and antioxidant activities in bayberry juice was evaluated by spectrophotometry and colorimeter. [Result] The results showed that the degradation of anthocyanins in bayberry juice was significantly increase by pulsed light treatment （P〈0.05）, and more reduction in anthocyanin content was observed with the increase of pulsed light energy. However, the content of total polyphenols were significantly in- creased as the increase of plused light energy （P〈0.05）. The effects of pulsed light treatments on the antioxidant activities in different anti-oxidation systems of bayberry juice were inconsistent. The scavenging effects of bayberry juice on ·DPPH were increased with the increase of pulsed light energy, which showed great negative correlation with the content of anthocyanins （R2=0.848 6）, whereas, the scavenging activities of bayberry juice on superoxide anion and hydroxyl free radicals were decreased. [Conclusion] Compared with the traditional heat sterilization, pulsed light treatment is a better way to keep the active compounds and quality of bayberry juice. Results indicated that pulsed light technology had a good application prospect.关键词
杨梅汁/脉冲强光/酚类物质/色泽/抗氧化活性Key words
Bayberry juice/Pulsed light/Polyphenols/Color/Antioxidant activities分类
农业科技引用本文复制引用
王正东,戚向阳,曹少谦..脉冲强光处理对杨梅汁中酚类物质、色泽及抗氧化活性的影响[J].果树学报,2012,29(4):661-667,7.基金项目
“十二五”农村领域国家科技计划项目 （）
