| 辅色处理对蓝莓汁色泽稳定性及抗氧化活性的影响 |
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| 引用本文： | 周剑忠,陆卿卿,刘小莉,王英,张丽霞,黄自苏.辅色处理对蓝莓汁色泽稳定性及抗氧化活性的影响[J].江西农业学报,2014(10):97-99. |
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| 作者姓名： | 周剑忠 陆卿卿 刘小莉 王英 张丽霞 黄自苏 |
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| 作者单位： | 江苏省农业科学院 农产品加工研究所,江苏 南京,210014 |
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| 基金项目： | 江苏省农业三新工程项目(SXGC[2013]344)。 |
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| 摘 要： | 研究了在蓝莓汁中添加金属离子、有机酸、糖这3类辅色剂对蓝莓汁抗氧化活性的影响。结果表明:添加0.1mol/L Fe2+、0.06%苹果酸、3%D-果糖均能显著提高蓝莓汁色泽的稳定性;与蓝莓原汁相比,经辅色处理的蓝莓汁的抗氧化活性显著增强,在80℃下加热4 h,其对羟自由基的清除率提高至88.5%,还原力提高了132.5%,清除DPPH自由基的能力提高到91.4%,清除超氧阴离子自由基的能力提高到81.7%。
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| 关 键 词： | 蓝莓汁 花色苷 辅色 抗氧化活性 |
Influences of Copigment Treatment on Color Stability and Antioxidant Activity of Blueberry Juice |
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| ZHOU Jian-zhong,LU Qing-qing,LIU Xiao-li,WANG Ying,ZHANG Li-xia,HUANG Zi-su.Influences of Copigment Treatment on Color Stability and Antioxidant Activity of Blueberry Juice[J].Acta Agriculturae Jiangxi,2014(10):97-99. |
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| Authors: | ZHOU Jian-zhong LU Qing-qing LIU Xiao-li WANG Ying ZHANG Li-xia HUANG Zi-su |
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| Institution: | ZHOU Jian - zhong,LU Qing - qing,LIU Xiao - li,WANG Ying,ZHANG Li - xia,HUANG Zi - su(Institute of Agro- product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China) |
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| Abstract: | The influences of copigment treatment （ adding various metal ions, organic acids, and sugars） on the color stability and antioxidant activity of blueberry juice were studied. The results indicated that adding 0.1 mol/L Fe2＋ , 0.06% malic acid, or 3% D - fructose into blueberry juice could significantly enhance the color stability of blueberry juice. In comparison with the original untreated blueberry juice, the antioxidant activity of blueberry juice treated with copigments was strengthened significantly ; after 4 - b beating at 80 ~C, its clearance rate to hydroxyl radicals increased to 88.5% , reducing ability was increased by 132.5% , and scavenging efficiency on DPPH free radicals and superoxide anion free radicals rose to 91.4% and 81.7% respectively. |
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| Keywords: | Blueberry juice Anthocyanins Copigmentation Antioxidant activity |
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