食品与发酵工业2017，Vol.43Issue(12)：157-163,7.DOI:10.13995/j.cnki.11-1802/ts.014531
不同加工方式对甘薯汁品质及抗氧化活性的影响
Effect of different extracting technologies on the quality and antioxidant activity of sweet potato juice
张碧莹 1唐玲 1张静 1蒋和体1
作者信息
- 1. 西南大学食品科学学院,重庆,400715
- 折叠
摘要
Abstract
In order to investigate the effect of different extracting technologies on the quality and antioxidant activity of sweet potato juice,four pretreatment methods were selected.The light transmittance,color,sensory quality and main nutritional ingredient (protein,Vc,β-carotene,toal phenolic,flavonoids) were compared and analyzed.The antioxidant activity of sweet potato juice was evaluated by five vitro antioxidant systems DPPH,ABTS +,· OH,· O2-radical scavenging and total reducing force method).The results showed that the retention rate of sweet potato juice and its main components after atmospheric cooking were slightly inferior to microwave cooking,but the color and stability were better.The nutrients loss was the highest after the high pressure cooking,and vitamin C and β-carotene loss was up to 92.54％ and 72.25％ respectively and juice browning was severe.The nutrient retention rate of screw extrusion was the highest,and the storage rate of soluble protein was 94.55％,the antioxidant activity was high and the comprehensive quality was better.关键词
甘薯汁/加工方式/品质/抗氧化活性Key words
sweet potato juice/extracting juice technologies/quality/antioxidant activity引用本文复制引用
张碧莹,唐玲,张静,蒋和体..不同加工方式对甘薯汁品质及抗氧化活性的影响[J].食品与发酵工业,2017,43(12):157-163,7.
