食品工业科技2017，Vol.38Issue(17)：24-27,4.DOI:10.13386/j.issn1002-0306.2017.17.004
超高压微射流均质技术对铁棍山药汁营养成分的影响
Effect of high-pressure microfluidization technology on nutritional ingredients and antioxidant activity of iron yam juice
摘要
Abstract
In order to explore the influence of high-pressure microfluidization technology (HPM) on nutritional ingredients of iron yam juice,this research analysed the change of amino acid,reducing sugar,total acid,total phenolic,flavone and the antioxidant activity under the different pressure(80,120,160 MPa) and passes(2 time and 4 time) of HPM.The results showed the amino acid increased and reducing sugar,total acid,flavone decreased smaller with the HPM pressure increases.The change of total phenol agreed with antioxidant activity trends,with 80 Mpa increasing and 120,160 Mpa decreasing.Conclusion:the best effect was 80 Mpa pressure with 4 time,so the HPM can keep better the nutritional ingredients of iron yam juice,and could be used as a new processing method in the applications of iron yam industry.关键词
超高压微射流均质技术/铁棍山药汁/营养成分/抗氧化活性Key words
high-pressure microfluidization technology/iron yam juice/nutritional ingredients/antioxidant acivity分类
轻工纺织引用本文复制引用
刘梦培,郭晓君,赵光远,铁珊珊,纵伟..超高压微射流均质技术对铁棍山药汁营养成分的影响[J].食品工业科技,2017,38(17):24-27,4.基金项目
河南省创新型科技团队(C20150024) （C20150024）
河南省高校科技创新团队(16IRTSTHN010) （16IRTSTHN010）
河南省科技创新杰出人才(174200510002) （174200510002）
博士科研基金项目(2015BSJJ037). （2015BSJJ037）
