灰枣三蒸三晾前后功能成分及抗氧化活性分析

谢艾迪1; 2; 赵怡1; 2; 唐远萍1; 2; 高娟娟1; 2; 黄蓉1; 2; 韩海霞1; 2 *; 谢丹露1; 2

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DOI:10.12161/j.issn.1005-6521.2024.05.006

食品研究与开发:2024,45(5):36-43

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灰枣三蒸三晾前后功能成分及抗氧化活性分析

谢艾迪1，2，赵怡1，2，唐远萍1，2，高娟娟1，2，黄蓉1，2，韩海霞1，2 *，谢丹露1，2^1,2

(1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052;2.新疆果品采后科学与技术重点实验室，新疆乌鲁木齐 830052)

Analysis of Functional Components and Antioxidant Activities of Ruoqiang Grey Jujube after Three Times of Steaming and Drying

XIE Aidi1，2，ZHAO Yi1，2，TANG Yuanping1，2，GAO Juanjuan1，2，HUANG Rong1，2，HAN Haixia1，2 *，XIE Danlu1，2^1,2

(1. College of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 830052，Xinjiang，China;2. Xinjiang Key Laboratory of Post-harvest Science and Technology of Fruit，Urumqi 830052，Xinjiang，China)

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投稿时间：2023-05-08

中文摘要: 以不同等级（特级、一级、二级）若羌灰枣为原料，测定并比较其三蒸三晾加工处理前后主要功能成分（总黄酮、总多酚、总三萜、总糖和还原糖）和抗氧化活性（DPPH 自由基、ABTS+自由基清除能力及总还原能力）。结果显示，特级、一级、二级灰枣经三蒸三晾加工处理后，总黄酮、总三萜、还原糖含量均增加，总多酚、总糖含量降低，其中一级、二级灰枣总黄酮含量显著增加，增加率为32.62%、26.10%，一级灰枣总三萜、还原糖含量显著增加，增加率分别为14.76%、84.35%，而一级灰枣总多酚和总糖含量均降低，二者降低率分别为7.0%、26.92%。3 个等级灰枣经三蒸三晾加工处理后，特级、一级、二级灰枣对DPPH 自由基清除能力均增强，尤其是一级灰枣的清除能力增强最多，一级灰枣对ABTS+自由基清除能力最强，一级、二级灰枣的总还原能力较强。

中文关键词: 不同等级若羌灰枣三蒸三晾功能成分抗氧化

Abstract:The content of main functional components（total flavonoids，total polyphenols，total triterpenoids，total sugars，and reducing sugars）and antioxidant activities（DPPH free radical scavenging ability，ABTS+free radical scavenging ability，and total reducing power）of different grades（special grade，grade 1，grade 2）of Ruoqiang grey jujube before and after three times of steaming and drying were determined and compared.The results showed that after three times of steaming and drying，the content of total flavonoids，total triterpenoids，and reducing sugars was increased，while that of total polyphenols and total sugars was decreased. The total flavonoids of grade 1 and grade 2 grey jujube were increased by 32.62% and 26.10%. In grade 1 grey jujube，the total triterpenoids and reducing sugars were increased by 14.76% and 84.35%，respectively，while the total polyphenols and total sugars were decreased by 7.0% and 26.92%，respectively. After three times of steaming and drying，the DPPH free radical scavenging ability of all the three grades of grey jujube was enhanced. Particularly，grade 1 grey jujube showed the most enhanced DPPH free radical scavenging ability and the strongest ABTS+ free radical scavenging ability. Grey jujube of both grades 1 and 2 demonstrated strong total reducing power.

keywords: different grades Ruoqiang grey jujube three times of steaming and drying functional component antioxidation

文章编号：202405006 中图分类号： 文献标志码：

基金项目:中央引导地方科技发展专项资金项目（ZYYD2023B08）；新疆维吾尔族自治区大学生创新项目（S202210758089）

作者	单位
谢艾迪1，2，赵怡1，2，唐远萍1，2，高娟娟1，2，黄蓉1，2，韩海霞1，2 *，谢丹露1，2	1.新疆农业大学食品科学与药学学院，新疆乌鲁木齐 830052；2.新疆果品采后科学与技术重点实验室，新疆乌鲁木齐 830052

Author Name	Affiliation
XIE Aidi1，2，ZHAO Yi1，2，TANG Yuanping1，2，GAO Juanjuan1，2，HUANG Rong1，2，HAN Haixia1，2 *，XIE Danlu1，2	1. College of Food Science and Pharmacy，Xinjiang Agricultural University，Urumqi 830052，Xinjiang，China；2. Xinjiang Key Laboratory of Post-harvest Science and Technology of Fruit，Urumqi 830052，Xinjiang，China

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