加工工艺对石榴浓缩汁抗氧化能力的影响  

The effect of processing techniques on the antioxidant capacity of concentrated pomegranate juice

作　　者：黄明亚[1,2] 陈祥贵[1,2] 何宇新 杨潇[1,2] 刘建伟[1,2] 张全[1,2] 

机构地区：[1]西华大学生物工程学院,四川成都610039 [2]食品生物技术四川省高校重点实验室,四川成都610039

出　　处：《食品与机械》2011年第6期92-94,134,共4页Food and Machinery

基　　金：国家星火计划项目(编号:2010GA810002);四川省科技攻关项目(编号:05SG011-021)

摘　　要：研究加工工艺对石榴浓缩汁抗氧化能力的影响。通过对石榴浓缩汁加工工艺的模拟,分别采用分光光度法、DPPH法和FRAP法测定石榴汁在酶解、澄清、离心和杀菌等工艺过程中总多酚、总抗氧化能力及自由基清除能力的变化。结果表明:加工工艺显著影响浓缩石榴汁的抗氧化能力。石榴汁在加工过程中,总多酚水平、总抗氧化能力和自由基清除能力逐渐降低,影响较显著的工艺过程是酶解、澄清和杀菌。The effect of processing techniques on the antioxidant capacity of concentrated pomegranate juice was studied.Through the processing simulation of concentrated pomegranate juice,the changes of polyphenols,total antioxidant capacity and free radical scavenging ability of the pomegranate juice in the process of enzymatic hydrolysis,clarification,concentration and sterilization were detected by spectrophotometer,DPPH and FRAP,respectively.The results showed that processing technology of concentrated pomegranate juice significantly influence the antioxidant ability.During processing the levels of polyphenols,total antioxidant capacity and free radical scavenging ability of pomegranate juice gradually reduced,and this change was obvious in the process of enzymatic,clarification and sterilization.

关 键 词：石榴汁 加工工艺 抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]