煮制用水对红小豆汤抗氧化性的影响  

Effect of different cooking water on antioxidant activity of adzuki bean soup

作　　者：陈成[1] 胡端阳[1] 陈然[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2013年第3期61-66,共6页Food Science and Technology

摘　　要：分别用去离子水、自来水、RO滤膜过滤水煮制红小豆汤,对不同煮制时间时3种豆汤pH值、颜色(L*,a*,b*,E*)、酚类物质含量(总酚、总黄酮、缩合单宁)和抗氧化能力(FRAP值、DPPH自由基清除率、ORAC值)进行测定。结果表明自来水豆汤的pH值最高、颜色最深;滤膜过滤水豆汤FRAP值较高,而去离子水豆汤具有较高的DPPHSR和ORAC值。Boiling the adzuki bean soup with three kinds of water-deionized water, tap water and RO membrane filtration water. The pH, color value （L＊, a＊, b＊, △E＊）, contents of polyphenols （total phenol, total flavonoids and condensed tannin） and antioxidant activities （DPPHSR, FRAP value and ORAC value） of three kinds of adzuki bean soup within different boiling time was determined. The results showed that tap-water adzuki bean soup had the highest pH value and the deepest color. The FRAP value of RO- membrane-filtration-water adzuki bean soup was significantly higher than the other two kinds of soups, while the DPPHSR and ORAC value of deionized water adzuki bean soup were significantly higher than the others.

关 键 词：红小豆汤 煮制用水 抗氧化性 

分 类 号：TS201.4[轻工技术与工程—食品科学]