猕猴桃果实抗氧化活性物质及其在贮藏中的变化  

Antioxidant compounds of kiwifruit and theirs changes during storage

作　　者：杨丹[1] 曾凯芳[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2010年第8期393-395,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2006BAD22B03)

摘　　要：猕猴桃果实营养丰富,含有多种抗氧化活性物质,包括酚类物质、维生素C、类胡萝卜素和维生素E,其中对抗氧化活性影响最大的是酚类物质和维生素C。本文概述了猕猴桃果实主要的抗氧化活性物质在贮藏过程中的变化,在不同的贮藏条件下,猕猴桃中抗氧化活性物质变化不同,但延缓后熟的贮藏条件基本都能延缓活性物质的降解。Kiwifruit is rich in nutrition and containing many kinds of antioxidant compounds,including polyphenols, Vitamin C,carotenoids and Vitamins E.Polyphenols and Vitamin C have the greatest antioxidant activity.This article introduced the main antioxidant compounds in kiwifruit and its changes during storage.Different treatments had different effects on the change of antioxidant compounds during storage. However,the treatment delaying the kiwifruit ripening could inhibit the decrease of antioxidant compounds.

关 键 词：猕猴桃果实 抗氧化活性物质 贮藏条件 变化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]