摘要
研究0.1、0.2、0.3 g/100 mL柠檬酸处理的鲜切猕猴桃在10℃贮藏10 d内抗氧化活性的变化。结果表明:鲜切猕猴桃在贮藏期间抗氧化能力呈现下降的趋势,前期变化缓慢,后期下降趋势明显;同时,通过样品抗氧化能力指标的测定可知,经过柠檬酸处理的鲜切猕猴桃抗氧化能力变化比未经过处理的鲜切猕猴桃抗氧化能力变化缓慢,说明柠檬酸处理在贮藏过程中能更好的维持鲜切猕猴桃的抗氧化活性。
The objective of this study was to investigate the changes in antioxidant activity and bioactive compounds in fresh-cut kiwifruit slices treated with 0.1, 0.2 or 0.3 g/100 mL citric acid in water during 10 days of storage at 10 ℃. Results showed that during the storage period, antioxidant capacity of fresh-cut kiwi fruit displayed a declining trend, slowly initially and then rapidly. At the same time, citric acid-treated kiwifruit slices exhibited a slow change in antioxidant properties than untreated samples. This study suggests that the antioxidant activity of fresh-cut kiwifruit can be well maintained during storage by citric acid pretreatment.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期292-296,共5页
Food Science
基金
"十二五"国家科技支撑计划项目(2012BAD38B05)
国家自然科学基金面上项目(30972038)
中央高校基本科研业务费专项(DC12010302)
关键词
鲜切猕猴桃
柠檬酸
抗氧化活性
fresh-cut kiwi fruit
citric acid
antioxidant activity
