山杏果肉可溶性膳食纤维的抗氧化活性与红外光谱分析  

Antioxidative Effect and Infrared Spectral Analysis for SDF of Apricot

作　　者：崔洁[1] 顾欣[1] 黄昆[1] 王文江[1] 李迪[1] 王建中[1] 

机构地区：[1]北京林业大学生物科学与技术学院

出　　处：《食品与发酵工业》2012年第1期123-127,共5页Food and Fermentation Industries

基　　金：林业公益性行业科研专项"山杏加工利用产业链技术体系研发"(201004081)

摘　　要：对2种不同制备方法制得的山杏果肉可溶性膳食纤维(SDF)的抗氧化活性进行了比较。文中通过对DPPH自由基清除能力,总还原能力,在邻二氮菲-Fe2+体系中清除羟基自由基能力,邻苯三酚自氧化法中清除超氧阴离子能力等的测定,评价了二者的抗氧化活性,并对其进行了红外光谱对比分析。结果表明:2种不同方法制备的山杏果肉可溶性膳食纤维(SDF)均具有一定的抗氧化活性,且复合酶酶解法制备的SDF较微生物法发酵液酶解法制备的抗氧化效果更好,由于水解程度不同导致二者在红外光谱吸收方面略有差别,吸收强度差别明显。The antioxidant activity of apricots prepared by two different methods were compared.The antioxidant activity of apricot SDF was investigated by four antioxidant assays,which contained total reductive ability,scavenging ability for DPPH radical（DPPH·）,hydroxyl radical（·OH）,and superoxide anion radical（O-2·）.The results show that the two different SDF had certain antioxidant activity,and their antioxidant ability increased with the growth of SDF content.There were some differences in their infrared spectrum because of the different hydrolyzing degrees.

关 键 词：山杏 可溶性膳食纤维 抗氧化活性 红外光谱 

分 类 号：S662.2[农业科学—果树学]