真空冷冻干燥对菊花多酚含量及其抗氧化活性的影响  

Effects of vacuum-freeze drying on the antioxidant activity andphenolic contents of different Chrysanthemum flowers

作　　者：余欣珂 明建[1,2] 支玲 李苇舟 闫慧明 王启明 赵吉春 YU Xin-ke;MING Jian;ZHI Ling;LI Wei-zhou;YAN Hui-ming;WANG Qi-ming;ZHAO Ji-chun(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education〔Southwest University〕,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心〔西南大学〕,重庆400715

出　　处：《食品与机械》2020年第6期138-144,共7页Food and Machinery

基　　金：重庆市渝北区科技计划项目(编号:2019〔农社〕05);中央高校基本科研业务费专项(编号:XDJK2017B050)。

摘　　要：以4种菊花(金丝皇菊、贡菊、雏菊、杭白菊)为原料,研究真空冷冻干燥对其多酚含量及抗氧化活性的影响。结果表明,真空冷冻干燥后,菊花总酚含量显著增加,其中雏菊的总酚含量增加率最高(增加了2.525倍);真空冷冻干燥后,除清除ABTS+·能力差异不显著外,其清除DPPH·能力、铁还原能力以及ORAC变化显著,说明真空冷冻干燥对菊花多酚的抗氧化活性有较大影响。To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum,including Dendranthemamorifolium(Ramat.)Tzvel.,Florists Chrysanthemum,Bellis perennis L.,and Chrysanthemum morifolium'Hangju'.The results showed that the total phenolic content of Chrysanthemum was significantly increased after vacuum freeze drying.Among the four varieties,B.perennis L.displayed the highest percentage increase in total phenolics after vacuum-freeze drying(Increaseed by 2.525 times).The DPPH·scavenging capacity,ferric reducing antioxidant property and ORAC were significantly changed except ABTS+·scavenging capacity,which indicated that vacuum-freeze drying has great influence on the antioxidant activity of Chrysanthemum phenolics.

关 键 词：真空冷冻干燥 菊花 多酚 抗氧化活性 

分 类 号：TS205[轻工技术与工程—食品科学]