煮制用水pH值及金属离子对绿豆清汤的影响  

Effect of pH Value of Cooking Water and Metal Ions on pH, Color and Free Radical Scavenging Capacity of Mung Bean Clear Soup

作　　者：陈然[1] 王静[1] 万海静[1] 赵建京[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：《食品科学》2014年第3期96-99,共4页Food Science

摘　　要：采用不同水样煮制绿豆清汤,探究不同煮制用水pH值及Ca2+、Mg2+、Zn2+、Al3+、Fe2+5种金属离子对绿豆清汤pH值、颜色及1,1-二苯基-2-三硝基苯肼(2,2-diphenyl-1-picrylhydrazyl,DPPH)自由基清除能力的影响。结果表明:随着煮制用水pH值的上升,自来水豆汤的颜色由绿转红,抗氧化能力大幅下降,但去离子水豆汤的变化较小。用含不同质量浓度金属离子的水煮制后,5 mg/L Mg2+组豆汤呈黄绿色,50 mg/L Al3+组豆汤为鲜绿色,而5 mg/L Fe2+组豆汤变为橙红色;不同质量浓度的Zn2+和Fe2+均会显著降低绿豆清汤的DPPH自由基清除能力,而50 mg/L和500 mg/L的Mg2+能够明显提高绿豆清汤的抗氧化性。Different types of cooking water were used to investigate the effects of pH value and metal ions（Ca2＋, Mg2＋, Zn2＋, Al3＋, and Fe2＋） on the pH, color and 2,2-diphenyl-1-picrylhydrazyl（DPPH） radical scavenging capacity of mung bean clear soup（MBCS）. The results showed that the color of MBCS cooked with tap water turned from green to red and the DPPH radical scavenging capacity dropped markedly with increasing pH of cooking water, whereas the MBCS cooked with deionized water changed little. When cooking the soup with solutions of different metal ions, its color and DPPH radical scavenging capacity were changed differently. Mg2＋ at 5 mg/L increased its yellow color whereas 50 mg/L Al3＋ increased its green color and 5 mg/L Fe2＋ turned its color to red. In addition, both Zn2＋ and Fe2＋ at different concentrations decreased the DPPH radical scavenging capacity of MBCS while Mg2＋ at 50 mg/L and 500 mg/L increased its anti-oxidative activity significantly.

关 键 词：绿豆清汤 PH值 金属离子 颜色 DPPH自由基清除能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]