添加芦荟提取物对猕猴桃果汁抗氧化性的影响  

Effect of Addition of Aloe Extract on Antioxidation Performance of Kiwifruit Juice

作　　者：欧阳玉祝[1] 李佑稷[1] 张萍[1] 罗世兰[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品科学》2008年第10期71-74,共4页Food Science

基　　金：湖南省自然科学基金项目(03JJY6006);湖南省PHE基金项目(07JDPHE109)

摘　　要：在猕猴桃果汁中添加天然芦荟提取物,考查了紫外光、温度、CuCl2和空气等因素对猕猴桃果汁过氧化值的影响。实验结果表明,紫外光室温照射7h时,添加芦荟提取物的猕猴桃果汁,其过氧化值比不加低11.12%;在100℃温度下加热7h时,添加芦荟提取物的猕猴桃果汁的过氧化值比不加低7.24%;分别用0.1mol/LCuCl2溶液和空气氧化7h时,添加芦荟提取物的猕猴桃果汁,其过氧化值比不加分别低23.01%和7.74%。添加20ml芦荟提取物后,果汁的羟基自由基清除能力是不加的6.19倍。The effects of ultraviolet irradiation, temperature, CuCl2 solution amount and air oxidation on peroxide values of the original kiwifruit juice and the one added with aloe extract were investigated. The experimental results showed that peroxide value of the kiwifruit juice added with aloe extract is 11.12 % lower than that of original kiwifruit juice under ultraviolet light at room temperature for 7 h. Heated at 100 ℃ for 7 h, the peroxide value of the kiwifruit juice added with aloe extract is 7.24 % lower than that of original kiwifruit juice. Oxidized by 0.1 mol/L CuCl2 solution and air for 7h, the peroxide values of the kiwifruit juice added with aloe extract are 23.01% and 7.74% lower than that of original kiwifruit juice, respectively. The hydroxyl free radical scavenging ability of the kiwifruit juice added 20 ml aloe extract is 6.19 times that of original kiwifruit juice.

关 键 词：芦荟提取物 猕猴桃果汁 抗氧化 过氧化值 

分 类 号：TS201.2[轻工技术与工程—食品科学]