莲藕脆片组合干燥过程中的抗氧化性变化研究  

Changes in Antioxidant Activity of Lotus Root Chips during Combination Drying

作　　者：刘珮[1,2] 王建辉 吴佳丽[1] 邢芳[1] 何新益[1,4] 黄宗海[1,4] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]湖南省水生资源食品加工工程技术研究中心,长沙410114 [4]天津市农副产品深加工技术工程中心,天津300384

出　　处：《天津农学院学报》2016年第3期6-10,共5页Journal of Tianjin Agricultural University

基　　金：“十二五”国家科技支撑计划项目“环洞庭湖特色植物资源综合加工技术研究与产业化”(2012BAD31B08);长沙理工大学湖南省水生资源食品加工工程技术研究中心开放基金资助项目“莲藕脆片组合干燥技术研究”(2015GCZX01)

摘　　要：为研究真空冷冻-热风组合干燥过程对莲藕抗氧化活性的影响。分别测定莲藕在整个加工过程中维生素C和总多酚的含量及其抗氧化活性;用Pearson相关系数法得出抗氧化指标与活性成分的相关性。结果表明:莲藕在加工过程中活性成分及其抗氧化性整体呈下降趋势。莲藕总多酚含量由157.70 mg/100g下降为56.23 mg/100g,维生素C含量由12.36 mg/100g下降为6.04 mg/100g。通过相关性分析可知,总多酚在莲藕抗氧化性方面强于维生素C。通过与0.1 mg/m L维生素C作阳性对照得出,莲藕中活性成分清除·OH和?-2O自由基的能力及总还原力较强。莲藕在真空冷冻-热风组合干燥加工过程中保留了良好的抗氧化性。To investigate the effect of freeze and hot-air combination drying on antioxidant activities in lotus root, the contents of vitamin C and total phenols and their antioxidant activities in lotus root were assayed. By the means of Pearson correlation coefficient, we got the correlation between antioxidant index and active components. The results showed that the active components and their antioxidant activities in lotus root had an overall downward trend. The contents of total phenols reduced from 157.70 mg/100g to 56.23 mg/100g, and the contents of vitamin C reduced from 12.36 mg/100g to 6.04 mg/100g. The correlation analysis showed that the antioxidant activities of total phenols were better than that of vitamin C. The active components in lotus root had strong ability of scavenging hydroxyl free radical and superoxide anion free radical with 0.1 mg/mL vitamin C as positive control, which suggested the lotus root had a good antioxidant activity in the process of freeze and hot-air combination drying processing.

关 键 词：莲藕 维生素C 总多酚 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]