脱涩和干制对柿果抗氧化活性的影响  

Effects of Deastringency and Dehydration on Antioxidant Activities of Persimmon Fruits

作　　者：白冬红[1,2] 张雪丹[1] 卢昊[1] 王丹[1] 辛力[1] 邹曼[2] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《山东农业科学》2016年第11期47-52,共6页Shandong Agricultural Sciences

基　　金：山东省自然科学基金项目(ZR2014YL023);山东省现代农业产业技术体系水果创新团队专项(SDAIT-03-022-11)

摘　　要：利用不同脱涩程度的鲜柿经不同温度干制柿果干,研究脱涩和干制对柿果抗氧化活性的影响,抗氧化活性通过铁离子总还原能力和DPPH·抑制率来反映。结果表明:随着脱涩时间的延长,柿果的可溶性单宁含量和抗氧化活性均呈下降趋势,相关性分析表明柿子中的抗氧化成分主要是可溶性单宁;随着干制温度的升高,柿果干中抗氧化成分会有所损失,但当温度为75℃时会发生褐变,产生活性较强的抗氧化物质。The fresh persimmon fruits with different deastringency levels were used to make the dried persimmon under different temperatures. The effects of deastringency and dehydration on antioxidant activities of persimmon fruits were studied with ferric reducing antioxidant power and 2,2- diphenyl- 1- picrylhydrazyl（ DPPH） radical inhibition rate as indicators. The results showed that the soluble tannin content and antioxidant activity of persimmon fruits declined with the extension of deastringency time. The correlation analysis showed that the main antioxidant of persimmon mainly was soluble tannin. With the rise of drying temperature,the antioxidants in dried persimmon would have little loss. But when the temperature got to 75℃,the dried persimmon became brown and produced antioxidants with stronger activities.

关 键 词：柿 脱涩 干制 抗氧化 

分 类 号：S665.201[农业科学—果树学]