摘要
【目的】研究桑葚果汁的营养成分及抗氧化能力,为研发桑葚果汁等功能食品提供理论依据。【方法】以广西"无核大石"桑葚为材料,经加工制成果汁,然后测定桑葚果汁中总多酚、类黄酮和花色苷等活性成分的含量,并对桑葚果汁的品质特性及抗氧化能力进行分析。【结果】桑葚果汁中总多酚、类黄酮、花色苷等活性营养物质含量较高,分别为4.74、1.18和0.79mg/g;当桑葚果汁浓度为10mg/mL时,其DPPH自由基清除率达83.84%,羟基自由基清除率达89.72%,金属离子螯合率为55.23%。【结论】桑葚果汁营养丰富,具有较强的清除自由基与抗氧化活性,对人体具有良好的营养保健功效。
[Objective]Nutritional components and antioxidant activities of mulberry juice were studied in order to provide theoretical references for developing mulberry related food products,such as mulberry juice.[Method]Guangxi mulberry variety ＂Seedless Dashi＂ was processed into juice,of which active ingredients content,including total polyphenol,flavonoid,and anthocyanin,were determined.Additionally,antioxidant activities in mulberry juice were studied.[Result]The results showed that mulberry juice contained high contents of total polyphenol,flavonoid,and anthocyanin,which were 4.74,1.18 and 0.79 mg/g,respectively.At concentration of 10 mg/mL,DPPH radical scavenging rate of mulberry juice was 83.84%,hydroxyl radical scavenging rate was 89.72%,and metal-chelating rate was 55.23%.[Conclusion]Mulberry juice is beneficial to human health because it has abundant nutritional components that promotes radical scavenging activity properties and antioxidant activities.
出处
《南方农业学报》
CAS
CSCD
北大核心
2012年第9期1378-1381,共4页
Journal of Southern Agriculture
基金
广西农业科学院科技发展基金项目(桂农科2011JM21)
广西农业科学院基本科研业务专项项目(桂农科2011YZ24)
2011年留学人员科技活动项目(桂人社办发[2012]250号)
生态广西建设引导资金项目(桂财建函[2012]80号)
南宁技术创新项目(南工信科技[2012]8号)
关键词
桑葚果汁
营养成分
品质特性
抗氧化活性
广西
mulberry juice
nutritional components
quality characteristics
antioxidant activity
Guangxi
