机构地区: 中国农业大学食品科学与营养工程学院农业部果蔬加工重点实验室
出 处: 《食品工业科技》 2010年第9期390-393,397,共5页
摘 要: 草莓是一种浆果,果实色泽鲜红,柔嫩多汁,甜酸适口,含有丰富的花色苷、VC和多酚等抗氧化活性物质,具有很好的抗氧化活性。草莓加工产品形式多样,使用的加工方法不尽相同,不同加工方法对草莓中抗氧化活性物质如花色苷、VC、多酚以及抗氧化活性的影响也不同。本文就近年来国内外有关草莓加工方法对花色苷、VC、多酚以及抗氧化活性的影响的研究进行了总结、分析,为推动我国草莓加工深入研究与草莓加工产业的发展提供参考。 Strawberry is a soft and juicy,sweet-sour and palatable berry with bright-red color,which is rich in anthocyanins,vitamin C,polyphenols and has high antioxidant activity.There are many strawberry products processed by various processing methods,these processing techniques exhibited different influences on anthocyanins,vitamin C,polyphenols and antioxidant activity of strawberry.This review summarized and analyzed the effects of various processing methods on anthocyanins,vitamin C,polyphenols and antioxidant activity of strawberry,and can be used a reference for researches and processing industry related to strawberry.