热处理对17种果蔬抗氧化活性影响的研究  

Effects of Heating on Antioxidant Ability of 17 Fruits and Vegetables

作　　者：刘敏[1] 杨容[1] 李越敏[1] 张英群[1] 

机构地区：[1]河北农业大学理学院,河北保定071001

出　　处：《湖北农业科学》2012年第9期1863-1866,共4页Hubei Agricultural Sciences

基　　金：河北省科技支撑计划项目(11231005D)

摘　　要：对保定市场上常见的17种果蔬分别进行蒸、煮或微波处理,再用普鲁士蓝法、Fenton法和Folin-Ciocalteu法测定它们的抗氧化活性,并与新鲜果蔬的抗氧化活性进行比较。结果显示,不同热处理方法对果蔬抗氧化活性的影响不同,微波处理可使果蔬提取液的抗氧化活性提高,蒸或煮处理后大部分果蔬提取液的抗氧化活性下降。17 common fruits and vegetables in Baoding were treated by steam,boil or microwave heating,and processed to juice extract.Prussia blue method,Fenton law and Folin-Ciocalteau law were adopted to determine the antioxidant ability of juice extract with different heat treatment.The results showed that compared with fresh fruits and vegetables,the juice extract treated by microwave had higher antioxidant ability;while most of the steamed and boiled extract had lower antioxidant ability.

关 键 词：果蔬 热处理 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]