摘要
以大蒜、洋葱及生姜为原料研究其在加热过程中化学成分和抗氧化能力的变化。结果表明:在课题组前期优化得到的最佳工艺参数75℃、85%湿度恒温恒湿箱中热加工8 d后,六种形态大蒜、洋葱及生姜的水分含量都迅速减少、色泽变深,还原糖、总糖、总酸、蛋白质等营养成分含量较热加工前都有升高,多酚含量也增加。热加工后三种辛香蔬菜的抗氧化能力都有不同程度的增加,其中生姜的还原能力、清除羟基自由基能力、清除超氧阴离子自由基能力以及清除DPPH自由基能力增幅最大,分别增加了2.5倍、8.5倍、3.2倍、4.6倍。
The changes of chemical composition and antioxidant capacity of garlic,onion and ginger were studied.The results showed that the water content of six forms of garlic,onion and ginger was decreased rapidly after thermal processing optimum parameters of previous optimized in 75 ℃,85% humidity constant temperature and humidity box for 8 days. Furthermore,reducing sugar,total sugar,total acid,protein and other nutritional components content were also increased,the polyphenol content had become larger,and the color became deep.The antioxidant capacity of threekinds of spicy vegetables was increased in different degrees after heat processing.Among the reduction ability,scavenging hydroxyl free radical ability,scavenging superoxide anion free radical ability and scavenging DPPH free radical ability,ginger had maximum increase with an increase of 2.5times,8.5 times,3.2 times,4.6 times,respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第16期103-106,112,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31301535)
徐州市科技计划(KC14NO069
KC14GX059)
江苏省高校青蓝工程资助
关键词
大蒜
洋葱
生姜
化学成分
抗氧化能力
garlic
onion
ginger
chemical composition
antioxidant capacity
