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投稿时间：2016-11-07
投稿时间：2016-11-07
中文摘要: 研究香椿芽经过不同加工工序处理后其多酚含量及抗氧化性的变化规律。开发香椿产品一般经过杀青、脱苦、 高温加热这 3 道工序，采用 50 %（体积分数）的乙醇溶液提取香椿多酚，使用 Folin-Ciocaileu 法测定总酚含量； DPPH（二 苯代苦味酰肼基）自由基清除率法、亚铁还原能力法、邻苯三酚自氧化法检测香椿产品中多酚的抗氧化活性。与新鲜香 椿相比，经过 3 个工序，多酚含量累积损失了 95.2 %，对 DPPH·清除率下降了 92.0 %，对亚铁还原能力下降了 72.6 %，对 超氧阴离子清除能力下降了 83.3 %。
Abstract:The changes of total polyphones contents and antioxidant activity of Toona sinensis under different processing approaches were studied. Toona sinensis was generally treated with three production process to deve－ lope new products， including debittreing， color protection and high-temperature heating. The aqueous extracts of Toona sinensis were prepared by adding 50 % alcohol solution. The content of total polyphones in Toona sinensis was evaluated by Folin -Ciocaileu， and the antioxidant activity was evaluated by the DPPH radical scavenging， ferric reducing antioxidant power and pyrogallol autoxidant assay. The results showed that through different production process， the total polyphones in Toona sinensis decreased by 95.2 % compared to the fresh Toona sinensis Buds. Furthermore， the DPPH radical scavenging capacity decreased by 92.0 %，and ferric re－ ducing antioxidant power reduced by 72.6 %， superoxide anion scavenging ability was also lowered by 83.3 %.
文章编号：201706002 中图分类号： 文献标志码：A
基金项目:国家级大学生创新训练计划项目（201510449062）
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