食品与发酵工业2012，Vol.38Issue(7)：128-131,4.
红枣酱的体外抗氧化作用
Antioxidant Activity of Jujube Marmalade
摘要
Abstract
Total phenolic contents, total flavonoid contents, procyanidin contents, DPPH ＋ scavenging capability and total antioxidant capability were used to evaluate the composition of phenolic compounds and their antioxidant activity in jujube marmalade. The results showed that phenolic acids are the main phenolic compounds in jujube marma- lade, and they are mainly presented in esterified form. Compared with jujube, the total phenolic contents and procya- nidin contents in jujube marmalade were decreased, but total flavonoid contents were increased and antioxidant activity went up. This indicates that the jujube marmalade has strong antioxidant activity关键词
红枣/红枣酱/酚类化合物/抗氧化活性Key words
jujube/jujube marmalade/phenolic compound/antioxidant activity分类
轻工纺织引用本文复制引用
王毕妮,曹炜,高慧,程妮,邓建军..红枣酱的体外抗氧化作用[J].食品与发酵工业,2012,38(7):128-131,4.基金项目
国家自然科学青年基金项目 （）
陕西省农业科技攻关计划项目 （）
西北大学科研启动基金项目 （）
