储藏温度对荔枝果汁中酚类物质含量及抗氧化能力的影响  

Effect of Storage Temperature on Phenolics and Antioxidant Activity of Litchi Juice

作　　者：曾庆帅[1,2] 廖森泰[2] 张名位[2] 邓媛元[2] 魏振承[2] 唐小俊[2] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]广东省农业科学院农业生物技术研究所,广州510610

出　　处：《中国食品学报》2012年第3期112-118,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(U0731005);广东省自然科学基金团队项目(06200586)

摘　　要：以经UHT杀菌的荔枝果汁为原料,分析5周内在4、25、37℃3个储藏温度下荔枝果汁中总酚含量、总黄酮含量及FRAP和ABTS抗氧化能力的变化。结果显示,随着储藏时间的延长,在4、25、37℃储藏温度下荔枝果汁中总酚含量与抗氧化能力均呈现显著下降趋势(p<0.05);总酚含量受储藏时间影响更显著(p<0.05),总黄酮含量受温度影响更显著(p<0.05),抗氧化能力则同时受储藏时间(p<0.05)和温度(p<0.05)的影响。由此表明不同储藏条件对荔枝果汁中酚类物质含量存在显著影响,低温及短时储藏有利于保持荔枝果汁中酚类物质含量及其抗氧化活性。The changes of total phenolics content, total flavonoids content, FRAP and ABTS antioxidant activity present in litchi juice treated with UHT were investigated during 5 weeks＇ storage times at 4 ℃, 25 ℃ and 37 ℃. The results showed that total phenolics content and antioxidant capacity were significant decreased （p〈0.05） with the extension of storage time; in contrast, total phenolics content was influenced mainly by time （p〈0.05）, total flavonoid content was influenced mainly by temperature（p〈0.05）; antioxidant capacity was influenced by both time（p〈0.05） and temperature（p〈 0.05）. The study indicated that different storage conditions had significant impact on phenolic compounds, and low tem- perature and short storage time could help keep phenolics content and the antioxidant activities in litchi juice.

关 键 词：荔枝果汁 储藏条件 酚类物质 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]