摘要
以甘蓝和紫甘蓝为原料,研究果蔬干燥中抗氧化活性的变化。结果表明:新鲜紫甘蓝及其干燥样品的抗坏血酸含量、总酚含量、花青素含量和DPPH·清除率均高于甘蓝。热风干燥会引起甘蓝和紫甘蓝的抗坏血酸、总酚、花青素含量降低,DPPH·清除率下降。在热风干燥前,将葡萄糖、乳糖、食盐以4:4:2的比例调配成渗透剂,对原料进行渗透脱水处理45min后再行热风干燥,干燥紫甘蓝的抗坏血酸、花青素、总酚损失减小,DPPH·清除率下降幅度减小;干燥甘蓝的抗坏血酸和花青素损失减小,而其总酚含量和DPPH·清除率下降幅度加大。干燥产品中抗坏血酸、总酚和花青素含量对干燥产品的抗氧化活性有较大的影响。
Research was taken to explore the change of antioxidant activity in the process of dehydration of cabbage and red cabbage.The result showed that the content of Vitamin C,Total Phenols,Anthocyanidin and the DPPH·radical-scavenging rate of the red cabbage in both fresh samples and dehydrated samples were higher than those of the cabbage.The antioxidant activity of each sample decreased after heat drying.The solution of 40 g/ L glucose,40 g/ L lactose,and 20g/ L sodium chloride was determined to reduce the water activity of the samples before heat drying.The result of the preprocessing showed that this treatment could significantly reduce the decrease of the content of Vitamin C,Total Phenol,Anthocyanidin and the DPPH·radical -scavenging rate of the red cabbage.For the cabbage,the content of Vitamin C,Anthocyanidin was reduced, while the content of Total Phenol and the DPPH·radical-scavenging rate were decreased even more. The content of Vitamin C,Total phenol,Anthocyanidin had major effects on the antioxidant of dehydrated samples.
出处
《扬州大学烹饪学报》
2010年第4期30-33,共4页
Cuisine Journal of Yangzhou University
关键词
甘蓝
紫甘蓝
干燥
抗氧化活性
cabbage
red cabbage
dehydration
antioxidant activity
