热带作物学报2017，Vol.38Issue(12)：2261-2265,5.DOI:10.3969/j.issn.1000-2561.2017.12.011
高压均质对桑葚汁中抗氧化成分与抗氧化活性的影响
Effects of High-pressure Homogenization Treatment on the Total Antioxidants Content and the Antioxidant Activity of Mulberry Juice
摘要
Abstract
The effect of high-pressure homogenization treatment on the total antioxidants content (polyphenol,flavonoids,anthocyanin) and the antioxidant activity of fresh mulberry juice were studied.The research results indicated that the total polyphenol,the flavonoids and the anthocyanin content were decreased compared to the raw mulberry juice after high-pressure homogenization treatment.Under the pressure of 160 MPa,they were the most significant,which were decreased by 39.91％,27.35％,24.41％,respectively.The antioxidant activity of mulberry juice decreased after the different high-pressure homogenization pressure treatment compared to the raw mulberry juice by ABTS,DPPH radical scavenging mothod and ferric reducing antioxidant power assay,and with the increase of high-pressure homogenization pressure,the ABTS,DPPH radical scavenging ability and FRAP antioxidant activity of mulberry juice were gradually reduced.It is shown that the antioxidant composition of mulberry juice is degraded by high-pressure homogenization,so its antioxidant capacity is affected.关键词
桑葚汁/高压均质/总酚/总黄酮/花色苷/抗氧化活性Key words
Mulberry juice/high-pressure homogenization/total polyphenol/flavonoids/anthocyanin/antioxidant activity分类
农业科技引用本文复制引用
决登伟,桑雪莲..高压均质对桑葚汁中抗氧化成分与抗氧化活性的影响[J].热带作物学报,2017,38(12):2261-2265,5.基金项目
中国热带农业科学院基本科研业务费专项资金(No.1630062017018). （No.1630062017018）
