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目的:比较不同因素对花青素总抗氧化能力的影响。方法:本文采用铁离子还原法测定了两种紫红薯花青素经光照、温度、防腐剂、金属离子和杀菌工艺处理后的总抗氧化能力的变化。结果:两个品种(紫A4和京薯6)花青素提取物的总抗氧化能力随光照和加热时间延长而下降,温度越高,下降速度越快。防腐剂苯甲酸钠对两种花青素提取物总抗氧化能力的影响不明显。四种金属离子(K+、Mg2+、Ca2+、Zn2+)和四种杀菌工艺(巴氏灭菌、煮沸灭菌、高温短时灭菌、高压蒸汽灭菌)对其总抗氧化能力有不同程度的影响。其中Zn2+显著降低其总抗氧化能力,其它金属离子使其总抗氧化能力稍有增加。高温短时灭菌的影响最小,高压蒸汽灭菌的影响最大。结论:花青素抗氧化能力的稳定性受到光照、温度、金属离子和杀菌工艺等因素的影响。
Objective: To compare the effects of different factors on the total antioxidant capacity of anthocyanins. Methods: The total antioxidant capacity of two kinds of purple sweet potato anthocyanins treated with light, temperature, preservative, metal ions and bactericidal treatment was determined by iron ion reduction method. Results: The total antioxidant capacity of anthocyanin extracts of two cultivars (purple A4 and peanut 6) decreased with light and heating time. The higher the temperature, the faster the rate of decline. The effect of preservative sodium benzoate on the total antioxidant capacity of two anthocyanin extracts was insignificant. The four kinds of metal ions (K +, Mg2 +, Ca2 +, Zn2 +) and four sterilization processes (pasteurization, sterilization by boiling, short-term sterilization by high temperature and autoclaving) have different effects on the total antioxidant capacity . Among them Zn2 + significantly reduced its total antioxidant capacity, and other metal ions made its total antioxidant capacity slightly increased. The effect of short-term high-temperature sterilization is minimal and the effect of autoclaving is greatest. Conclusion: The stability of antioxidant capacity of anthocyanins affected by light, temperature, metal ions and sterilization process and other factors.