紫甘薯黑提复合果蔬汁饮料体外抗氧化性质研究  

Antioxidant activity in vitro of compound beverage of purple sweet potato and black grape

作　　者：李奇[1] 杨振东[1] 孙芝杨[1] 

机构地区：[1]江苏食品职业技术学院,江苏省食品加工工程技术研究开发中心,淮安223003

出　　处：《食品科技》2013年第11期100-102,共3页Food Science and Technology

基　　金：2012年江苏省高等学校大学生实践创新训练项目(2012JSSPITP3594)

摘　　要：以紫甘薯和黑提葡萄为原料制备紫甘薯黑提饮料,研究该果蔬汁饮料清除羟自由基和超氧阴离子自由基的能力。结果表明,总花色苷分别为3.9、2.9 mg/mL,紫甘薯黑提复合饮料可以清除50%的羟自由基和50%的超氧阴离子自由基。Purple sweet potato and black grape were used to make compound beverage. Antioxidant activity in vitro of compound beverage were examined. When anthocyanins were 3.9 mg/mL, 50% hydroxy radicals were scavenged. When anthocyanins were 2.9 mg/mL, 50% superoxide radicals were scavenged.

关 键 词：紫甘薯 黑提葡萄 饮料 抗氧化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]