摘要
以紫薯或火龙果为原料的深加工产品多为单一型产品和发酵型饮料,且多是重点研究加工工艺,对加工过程中抗氧化性能的变化则甚少研究。为了探讨加工过程对紫薯火龙果复合饮料的抗氧化性能影响,本试验以紫薯、火龙果的单一果汁与复合饮料为研究对象,利用DPPH自由基清除率、ABTS自由基清除率、羟基自由基清除率与总还原力等四种指标的测定,探讨加工过程对饮料抗氧化性能的影响。结果表明:加工复合后,DPPH自由基的清除率提高了0.95%,羟基自由基的清除率提高了3.90%,还原力测定的VC相当浓度也提高了78.25μg/mL。综合结果可得,紫薯与火龙果两者经复合加工后制成的复合饮料,抗氧化性能更强。
Most of the deep processed products with purple potato or Pitaya as raw materials are single products and fermented drinks.And most of them focus on the research of processing technology,while little research has been done on the changes of antioxidant properties during processing.In order to explore the effect of processing on the antioxidant performance of purple potato Pitaya compound beverage,this experiment took the single fruit juice and compound beverage of purple potato and Pitaya as the research object,and explored the effect of processing on the antioxidant performance of beverage by measuring four indicators,namely,DPPH free radical clearance rate,ABTS free radical clearance rate,hydroxyl free radical clearance rate and total reducing power.The results showed that after processing composite,the clearance rate of DPPH free radicals increased by 0.95%,the clearance rate of hydroxyl radicals increased by 3.90%,and the equivalent concentration of VC measured by reducing power also increased by 78.25μg/mL.From the comprehensive results,it can be concluded that the compound beverage made of purple potato and Pitaya after compound processing has stronger antioxidant performance.
作者
林景兰
陈日檬
高平
黄国方
Lin Jinglan;Chen Rimeng;Gao Ping;Huang Guofang(Zhanjiang Institute for Food and Drug Control,Zhanjiang 524022,China)
出处
《广东化工》
CAS
2023年第18期48-50,共3页
Guangdong Chemical Industry
基金
湛江市科技计划项目(2022B01121)。
关键词
紫薯
火龙果
复合饮料
清除率
抗氧化
purple potato
pitaya
compound beverage
clearance rate
antioxidant
