湿法超微粉碎对脐橙全果浆多酚及抗氧化活性的影响（英文）

论文摘要

为研究粉碎方式对脐橙全果浆多酚及抗氧化活性的影响,对湿法超微粉碎1次、湿法超微粉碎2次以及破壁料理机粉碎3种粉碎方式制备的脐橙全果浆的粒度分布、游离酚、结合酚及抗氧化活性进行了探讨。结果表明:与破壁料理机相比,湿法超微粉碎的全果浆粒度分布更为集中,脐橙全果浆总酚溶出率提高6.9%,总黄酮溶出率提高13.5%。抗氧化能力评价中,湿法超微粉碎2次能明显提高脐橙全果浆多酚的DPPH自由基清除力;湿法超微粉碎1次和湿法超微粉碎2次均显著提高脐橙全果浆多酚的ABTS自由基清除力和铁离子还原能力。因此,湿法超微粉碎能够提高脐橙全果浆的多酚溶出率和抗氧化活性,可以用作制备脐橙全果浆的前处理加工手段。

论文目录

• 1.Introduction
• 2. Materials and Methods
•   2.1. Test materials
•   2.2. Test method
•     2.2.1. Preparation of navel orange whole pulp
•     2.2.2. Particle size distribution of navel orange whole pulp
•     2.2.3. Extraction of free phenol
•     2.2.4. Extraction of combined phenol
•     2.2.5. Determination of phenolic acid content in navel orange whole pulp
•     2.2.6. Determination of total flavonoids in navel orange pulp
•     2.2.7. Determination of DPPH free radical scavenging rate
•     2.2.8. ABTS+·scavenging rate measurement
•     2.2.9. Determination of iron reductivity
•   2.3. Data analysis
• 3. Results and Analysis
•   3.1. Effects of different grinding methods on particle size distribution of navel orange whole pulp
•   3.2. Effects of different grinding methods on phenolic acid content in navel orange whole pulp
•   3.3. Effects of different grinding methods on total flavonoids content in navel orange pulp
•   3.4. Effects of different grinding methods on DPPHfree radical scavenging rate of navel orange whole pulp
•   3.5. Effects of different grinding methods on ABTS+·clearance of navel orange whole pulp
•   3.6. Effects of different grinding methods on iron reduction ability of navel orange whole pulp
• 4. Conclusion and Discussion

文章来源

类型: 期刊论文

作者: 潘浪,胡筱,丁胜华,梁曾恩妮,常霞,单杨

关键词: 脐橙,超微粉碎,多酚,抗氧化活性,全果

来源: Agricultural Science & Technology 2019年04期

年度: 2019

分类: 农业科技,工程科技Ⅰ辑

专业: 轻工业手工业

单位: 湖南大学研究生院隆平分院,果蔬贮藏加工与质量安全湖南省重点实验室,湖南省农业科学院湖南省农产品加工研究所

基金: Supported by National Key R&D Program(2017YFD0400701)~~

分类号: TS255.3

DOI: 10.16175/j.cnki.1009-4229.2019.04.002

页码: 13-19

总页数: 7

文件大小: 1229K

下载量: 55