食品工业科技2017，Vol.38Issue(15)：6-10,5.DOI:10.13386/j.issn1002-0306.2017.15.002
野木瓜果汁体外抗氧化性研究
Study on in vitro antioxidant capacity of Stanuntonia Chinensis juice
摘要
Abstract
The in vitro antioxidant capacity of the Stanuntonia Chinensis (SC)juice was evaluated with ascorbic acid as a control and the effection of inhibiting and non-inhibiting browning juice on antioxidant capacity was tested through comparison with fresh juice.The results showed that the total reducing power(TRP) and the scavenging ratio of · OH,O2 ·and nitrite of 100％ SC juice was 7.26％,7.29％,11.80％,9.92％ lower than that of 0.8 mg/mL ascorbic acid (p ＜ 0.01),but the blocking synthesis of nitrosamine (BSN)showed no significant difference with ascorbic acid' s(p =0.5714).The TRP,scavenging ratio of · OH,Of ·,nitriteand BSN of fresh juice was 19.65％,100.50％,22.31％,20.62％,13.33％ higher than of the non inhibiting browningjuice' s (p ＜ 0.01).The TRP,scavenging ratio of nitriteand BSN of inhibiting browning juice showed no significant difference with fresh juice (p ＞ 0.05),and the scavenging ratio of · OH and O2 · was 2.74％ and 6.95％ lower than fresh juice' s (p ＜0.01).The SC juice has strong antioxidant ability,the browuing reduces the antioxidant capacity and inhibition of browning can better preserve the antioxidant activitv of the SC juice.关键词
野木瓜果汁/褐变/抗氧化性Key words
Stanuntonia Chinensis juice/browning/antioxidant capacity分类
轻工纺织引用本文复制引用
崔霖芸..野木瓜果汁体外抗氧化性研究[J].食品工业科技,2017,38(15):6-10,5.基金项目
贵州省科技厅项目(黔科合LH字[2016]7417号) （黔科合LH字[2016]7417号）
遵义市科技局项目(遵市科合社字[2013]19号). （遵市科合社字[2013]19号）
