高压均质对桑葚汁中抗氧化成分与抗氧化活性的影响  

Effects of High-pressure Homogenization Treatment on the Total Antioxidants Content and the Antioxidant Activity of Mulberry Juice

作　　者：决登伟[1] 桑雪莲 

机构地区：[1]中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室,广东湛江524091

出　　处：《热带作物学报》2017年第12期2261-2265,共5页Chinese Journal of Tropical Crops

基　　金：中国热带农业科学院基本科研业务费专项资金(No.1630062017018)

摘　　要：以新鲜桑葚汁为原料,分析高压均质处理对桑葚汁中抗氧化成分(总酚、总黄酮、花色苷)及其抗氧化活性的影响。结果表明,随着高压均质处理压力的增加,与桑葚原汁相比,其总酚、总黄酮和花色苷含量均降低,且经过160 MPa均质处理后降低得最为显著(p<0.05),分别减少了39.91%、27.35%、24.41%。经过不同压力均质处理后的桑葚汁的ABTS、DPPH自由基清除能力和FRAP抗氧化活性与桑葚原汁相比均下降,且随着处理压力的增加,桑葚汁的ABTS、DPPH自由基清除能力和FRAP抗氧化活性逐渐降低,说明高压均质处理对桑葚汁中抗氧化成分造成了一定降解,进而影响其抗氧化能力。The effect of high-pressure homogen ization treatment on the total antioxidants content（ polyphenol,flavonoids, anthocyanin） and the antioxidant activity of fresh mulberry juice were studied. The research results indicated that the total polyphenol, the flavonoids and the anthocyanin content were decreased compared to the raw mulberry juice after high-pressure homogenization treatment. Under the pressure of 160 MPa, they were the most significant, which were decreased by 39.91%, 27.35%, 24.41%, respectively. The antioxidant activity of mulberry juice decreased after the different high-pressure homogenization pressure treatment compared to the raw mulberry juice by ABTS, DPPH radical scavenging mothod and ferric reducing antioxidant power assay, and with the increase of high-pressure homogenization pressure, the ABTS, DPPH radical scavenging ability and FRAP antioxidant activity of mulberry juice were gradually reduced. It is shown that the antioxidant composition of mulberry juice is degraded by high-pressure homogenization, so its antioxidant capacity is affected.

关 键 词：桑葚汁 高压均质 总酚 总黄酮 花色苷 抗氧化活性 

分 类 号：S663[农业科学—果树学]