摘要
在不同巴氏杀菌温度、时间处理三华李果汁,以总多酚、花青素、VC含量及抗氧化能力(DPPH自由基清除能力)为指标,研究巴氏杀菌条件对三华李果汁主要抗氧化成分的影响。研究设计12组巴氏杀菌处理条件(82℃、5s,82℃、15s,82℃、30s,82℃、60s,88℃、5s,88℃、15s,88℃、30s,88℃、60s,93℃、5s,93℃、15s,93℃、30s,93℃、60s)。结果表明:不同温度和杀菌时间只对VC含量和DPPH自由基清除能力有显著影响,而对总多酚和花青素的含量无显著性影响。88℃、15s可最大程度地保留VC含量(4.24mg/L),而在93℃、60s时DPPH自由基清除率达到最高(94.6%)。
Sanhua plum juice was treated under different pasteurization time/temperature conditions （82 ℃ for 5 s, 82 ℃ for 15 s,82 ℃ for 30 s, 82 ℃ for 60 s, 88 ℃ for 5 s, 88 ℃ for 15 s, 88 ℃ for 30 s, 88 ℃ for 60 s, 93 ℃ for 5 s, 93 ℃ for 15 s, 93 ℃ for 30 s, and93 ℃ for 60 s）. The contents of antioxidant compounds including total phenolic compounds, anthocyanin, vitamin C and antioxidantcapacity （DPPH radical scavenging capacity） were investigated under different pasteurization conditions. Results indicated that differenttemperatures and treatment times could affect vitamin C content and DPPH radical scavenging capacity significantly, while having noeffect on total phenolic compounds or anthocyanin. The treatments at 88 ℃ for 15 s and 93 ℃ for 60 s were the optimal conditions forpreserving total vitamin C content （4.24 mg/L） and DPPH radical scavenging capacity （94.6%）, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期69-74,共6页
Food Science
基金
中央高校基本科研业务费专项(21612315)
关键词
三华李果汁
巴氏杀菌
总多酚
花青素
VC
抗氧化能力
Sanhua plum juice
pasteurization
total phenolic compounds
anthocyanin
total vitamin C
total antioxidant capacity
