新疆哈密大枣汁浸提工艺及提取物抗氧化活性的研究  

Study on the Juice Extraction of Technology and Extracts Antioxidant Activity in Xinjiang Hami-jujube

作　　者：王伟[1] 武运[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《包装与食品机械》2011年第3期12-15,48,共5页Packaging and Food Machinery

摘　　要：以哈密大枣为原料,以总糖、可溶性固形物含量为指标,通过正交试验确定哈密大枣汁的浸提工艺,并对哈密大枣提取物的抗氧化活性进行了研究。结果表明:当料液比为1∶11,浸提温度为70℃,浸提时间为60m in时,在此条件下,浸提所得的枣汁中可溶性固形物含量为6.7%,总糖含量为12%;哈密大枣提取物有一定的清除DPPH的作用,与Vc相比,哈密大枣提取物对DPPH的清除效果要差,但哈密大枣提取物的抗氧化能力较Ve强。Taking total sugar content and soluble solid content as target,the technology parameters of extracting jujube juice and extracts antioxidant activity from hami-jujube are studied by orthogonal experimentions.The optimum conditions of extraction technology is obtained as follows： the optimal ratio of liquid to material was 11（11∶1）,the optimal extraction temperature was 70℃,the optimal extraction time was 60min,Under the conditions,the soluble solid content is 6.7% and total sugar content reaches 12%;The Vc have more powerful scavenging efficiency to DPPH free than extracts from hami-jujube,but the antioxidant activity of extracts from hami-jujube was stronger than Ve.

关 键 词：枣汁 提取 抗氧化 正交试验 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]