摘要
为提高树莓干红酒的抗氧化活性,对树莓干红酒进行超声处理,以处理后树莓干红酒DPPH自由基清除活性为评价指标,考察了超声处理功率,超声处理时间,超声处理温度对树莓干红酒抗氧化活性的影响。通过单因素实验和正交实验,得出最佳处理条件为超声处理功率150W,超声处理时间15min,超声处理温度50℃。在最优化条件超声处理下,树莓干红酒DPPH自由基清除活性为79.16%,与未经超声处理比较,树莓干红酒酚类物质含量,DPPH自由基清除活性,羟基自由基清除活性和还原能力增长率分别为13.70%,21.11%,22.64%,21.78%。实验结果表明,超声处理可显著提高树莓干红酒抗氧化活性。
Sonication is recognised as a potential technique for food processing. The effect of sonication on the antioxidant activities of raspberry dry red wine was studied. Based on the DPPH free radical scavenging activity after sonication of the wine samples,the effect of ultrasonic power,ultrasonic time and ultrasonic temperature on antioxidant activity of the wine were investigated.The results showed that the optimum conditions by single- factor experiment and orthogonal experiment were 150 W of ultrasonic power,15 min of ultrasound exposure time and 50℃of ultrasound bath temperature.After the sonication of optimum conditions,DPPH free radical scavenging activity of sonicated wine was 79.16%.Compared to the untreated wine,the growth rate of concerntration of total phenolic,the DPPH free radical scavenging activity,hydroxyl free radical scavenging activity and reducing power were 13.70%,21.11%,22.64% and 21.78%,respectively. Results showed that there was significant improvement on antioxidant activity of raspberry dry red wine.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第9期120-123,128,共5页
Science and Technology of Food Industry
关键词
树莓干红酒
抗氧化活性
超声波
raspberry dry red wine
antioxidant
ultrasound
