包装与食品机械2017，Vol.35Issue(6)：13-17,5.DOI:10.3969/j.issn.1005-1295.2017.06.003
芹菜多酚的抗氧化性及其稳定性研究
Study on Antioxidation Activity and Stability of Polyphenols from Celery
摘要
Abstract
The antioxidant properties of celery polyphenols were evaluated by DPPH radical scavenging method and ferric reducing antioxidant powder (FRAP) method. And the effects of temperature,light,pH, Na2SO3,H2O2,and potassium sorbate on its stability were analyzed. The results showed that the DPPH free radical scavenging rate was from 92.99％ to 84.88％ in the range of pH 2 ～ 6. The DPPH radical scavenging rate decreased from 91.32％ to 87.5％ in the range of 40 ～ 60 min at 100 ℃ . The DPPH radical scavenging rate was less than 10.04％ when Na2SO3 concentration was more than 0.2％. It was negatively correlated between the concentration of preservatives and DPPH free radical scavenging rate. The effect of light and oxygenant on the stability of celery polyphenols was less . The study suggests that celery polyphenols have good antioxidant properties,but need to pay attention to control the impact of the external environment,and enhance the use of results.关键词
芹菜多酚/FRAP法/DPPH自由基清除率法/抗氧化活性/稳定性Key words
celery polyphenols/FRAP method/DPPH radical scavenging method/antioxidant activity/stability分类
轻工纺织引用本文复制引用
闫亚茹,孙飞龙..芹菜多酚的抗氧化性及其稳定性研究[J].包装与食品机械,2017,35(6):13-17,5.基金项目
陕西省教育厅科研计划项目(15Jk1315) （15Jk1315）
