| 广西桑葚果汁营养成分及抗氧化活性分析 |
| |
| 引用本文： | 李丽,李昌宝,邓海燕,游向荣,黄茂康,何全光,廖芬,李志春,孙健.广西桑葚果汁营养成分及抗氧化活性分析[J].南方农业学报,2012,43(9):1378-1381. |
| |
| 作者姓名： | 李丽 李昌宝 邓海燕 游向荣 黄茂康 何全光 廖芬 李志春 孙健 |
| |
| 作者单位： | 广西农业科学院农产品加工研究所;广西作物遗传改良生物技术重点开放实验室;广西农业科学院生物技术研究所 |
| |
| 基金项目： | 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) |
| |
| 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0.79 mg/g；当桑葚果汁浓度为10 mg/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。
|
| 关 键 词： | 桑葚果汁 营养成分 品质特性 抗氧化活性 广西 |
Nutritional components and antioxidant activity of mulberry juice in Guangxi |
| |
| LI Li,LI Chang-bao,DENG Hai-yan,YOU Xiang-rong,HUANG Mao-kang,HE Quan-guang,LIAO Fen,LI Zhi-chun,SUN Jian.Nutritional components and antioxidant activity of mulberry juice in Guangxi[J].Journal of Southern Agriculture,2012,43(9):1378-1381. |
| |
| Authors: | LI Li LI Chang-bao DENG Hai-yan YOU Xiang-rong HUANG Mao-kang HE Quan-guang LIAO Fen LI Zhi-chun SUN Jian |
| |
| Institution: | 1,2 *(1 Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;2 Guangxi Crop Genetic Improvement and Biotechnology Laboratory,Nanning 530007,China;3 Biotechnology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China) |
| |
| Abstract: | 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. |
| |
| Keywords: | mulberry juice nutritional components quality characteristics antioxidant activity Guangxi |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《南方农业学报》浏览原始摘要信息 |
| 点击此处可从《南方农业学报》下载免费的PDF全文 |
|
