不同热杀菌方式对沾化冬枣汁总酚、总黄酮含量及体外抗氧化性能的影响  

Effect of Heat Sterilization Methods on the Contents of Total Phenols and Flavonoids and in-vitro Antioxidant Activity of Zhanhua Winter Jujube Juice

作　　者：孙曙光 冀利 贺晓芳 郭小星 兰文忠 SUN Shuguang;JI Li;HE Xiaofang;GUO Xiaoxing;LAN Wenzhong(Qilu University of Technology,Shandong Academy of Sciences,Jinan 250301,China;Shandong Foodand Fermentation Industry Research&Design Institute,Jinan 250013,China;Shandong Rongjun General Hospital,Jinan 250013,China)

机构地区：[1]齐鲁工业大学(山东省科学院),山东济南250301 [2]山东省食品发酵工业研究设计院,山东济南250013 [3]山东省荣军总医院,山东济南250013

出　　处：《中国果菜》2023年第4期21-25,48,共6页China Fruit & Vegetable

基　　金：齐鲁工业大学(山东省科学院)科教产融合试点工程重大创新专项(2022JBZ01-08)。

摘　　要：试验采用80℃巴氏杀菌和121℃高温杀菌两种热杀菌方式处理沾化冬枣汁,测定不同热杀菌方式对枣汁中总酚、总黄酮含量及体外抗氧化性能的影响。结果表明,经灭菌后冬枣汁中总黄酮含量未发生明显变化;总酚含量经121℃高温灭菌后增加174%,经80℃巴氏灭菌后总酚含量增加117%。冬枣汁经121℃高温灭菌后,抗氧化活性明显高于80℃巴氏杀菌的样品和冬枣鲜汁。综上,热处理可以增加冬枣汁中酚类物质的含量,提高其抗氧化性。The experiment used two thermal sterilization methods,80℃pasteurization and 121℃high-temperature sterilization,to treat Zhanhua winter jujube juice.The effects of different thermal sterilization methods on the content of total phenols,total flavonoids,and antioxidant performance of jujube juice were measured.The results showed that the content of total flavonoids of the juice did not change significantly after sterilization.The total phenol content of the juice increased by 174% after 121 ℃ sterilization and by 117% after 80 ℃ pasteurization. After being sterilized at 121 ℃, the antioxidant activity of the juice was obviously higher than that of pasteurized samples at 80 ℃ and untreated fresh winter jujube juice. In summary, heat treatment could increase the content of phenols and improve its antioxidant activity.

关 键 词：沾化冬枣汁 热杀菌 温度 总酚 总黄酮 体外抗氧化性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]