动态高压微射流对菠萝汁维生素C、总酚含量及其抗氧化性的影响

李俶; 李倩; 徐金龙; 刘成梅; 王召君

doi:10.11858/gywlxb.2013.06.022

动态高压微射流对菠萝汁维生素C、总酚含量及其抗氧化性的影响

doi: 10.11858/gywlxb.2013.06.022

南昌大学食品科学与技术国家重点实验室，江西南昌 330047

详细信息

通讯作者:
刘成梅 E-mail：food@ncu.edu.cn

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出版历程
- 收稿日期: 2012-09-25
- 修回日期: 2012-12-09
- 发布日期: 2013-12-15

Effects of Dynamic High-Pressure Microfluidization Treatment on Vitamin C, the Total Polyphenol Content and the Antioxidant Activity of Pineapple Juice

State Key Laboratory of Food Science and technology, Nanchang University, Nanchang 330047, China

摘要

摘要: 以鲜榨菠萝汁为原料，研究了动态高压微射流（DHPM）对菠萝汁中维生素C、总酚含量及其抗氧化活性的影响。结果显示，经过不同压力DHPM处理后，菠萝汁中维生素C含量显著减少，压力为30 MPa时维生素C损失最多；经DHPM不同压力处理后菠萝汁中总酚含量呈现不同程度的降低，经DHPM 60 MPa处理后，菠萝汁中总酚含量最低，为0.383 mg/mL；经不同压力DHPM处理后的菠萝汁的总抗氧化能力和FRAP抗氧化活性与未经处理的鲜榨菠萝汁相比均下降。
- 菠萝汁 /
- 动态高压微射流 /
- 维生素C /
- 总酚 /
- 抗氧化活性
Abstract: The effect of dynamic high-pressure microfluidization (DHPM) treatment on vitamin C, the total polyphenol content and the antioxidant activity of fresh pineapple juice was studied. Results indicated that the vitamin C content decreased after DHPM treatment. Under the pressure of 30 MPa, the loss of vitamin C was most. The total polyphenol content in fresh pineapple juice showed different degree of reduction after DHPM treatment. Under the pressure of 60 MPa, the total polyphenol content was the lowest, which was about 383.19 mg/L. The antioxidant capacity of pineapple juice decreased after the different DHPM pressure treatment compared to the untreated one by phosphomolybdenum method and ferric reducing/antioxidant power assay.
- pineapple juice /
- dynamic high-pressure microfluidization (DHPM) /
- Vitamin C /
- total polyphenol content /
- antioxidant activity

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