作　　者： ; ; ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品与发酵工业》 2006年第4期5-8,共4页

摘　　要： 研究了60%和100%O2处理对草莓在5℃15d冷藏及后续20℃空气中1d货架存放期间果实Vc、总酚和花青素含量及抗氧化活性的影响。结果表明,采用60%和100%O2处理能有效抑制草莓果实Vc含量的下降,促进总酚和花青素含量及DPPH自由基清除能力的上升,从而提高了草莓果实的抗氧化活性。统计分析表明,总酚和花青素与DPPH自由基清除能力间具有显著的线性正相关关系,相关系数分别为0.8454和0.8997。因此,高氧处理提高草莓果实的抗氧化活性与果实总酚和花青素含量的增加有关。 The effect of high oxygen treatments on vitamin C, total phenolic and anthocyanin contents and antioxidant activity during 15 days storage at 5℃ and following 1 day at 20℃ were investigated. The results indicated that treatment with 60 % O2 or 100 % O2 inhibited the decrease of vitamin C content, increased the total phenolic and anthocyanin contents and DPPH free radical scavenging activity, thereby improving the antioxidant activity of strawberry fruit. Statistical analysis showed a positive linear relationship between total phenolic or anthocyanin content and antioxidant activity. The correlation coefficient for total phenolic content and total antioxidant activity was 0.8454 and that for total anthocyanin content and total antioxidant activity was 0.8997. Therefore, the increase of total antioxidant activity in strawberry fruit subjected to high oxygen treatments maybe attributed to the increase of total phenolic as well as total anthocyanin contents.

关 键 词： 高氧处理 总酚 花青素 抗氧化活性

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]