核桃仁加工品(琥珀核桃仁、椒盐核桃仁)抗氧化活性的研究

本文对琥珀核桃仁、椒盐核桃仁以及未加工核桃仁的总酚含量、过氧化值和酸价进行了分析测定,用DPPH法和TBA法对以上3种核桃仁的95%乙醇提取物的抗氧化活性进行了分析比较。结果表明:与未加工的核桃仁相比,琥珀核桃仁和椒盐核桃仁的过氧化值和酸价略有升高;总酚含量分别下降了40%和26%;其95%乙醇提取物对DPPH自由基的清除能力也相应减少了44%和27%;用TBA法分析表明,在亚油酸脂质氧化第6d开始,琥珀核桃仁与椒盐核桃仁95%乙醇的提取物抑制脂质过氧化的作用明显减弱,而未加工核桃仁95%乙醇提取物的抑制作用持续稳定,与0.02%TBHQ相当。

STUDY ON THE ANTIOXIDANT ACTIVITY OF AMBER WALNUT KEMEL, SPICED SALT WALNUT KERNEL AND RAW WALNUT KERNEL

The contents of total phenols,POV and acid value of amber walnut kernel,spiced salt walnut kernel and raw walnut kernel were studied,and their antioxidant activity of 95% ethanol soluble components was determined too by DPPH and TBA method.The results showed that the contents of POV and acid value in amber walnut kernel and spiced salt walnut kernel rise,but the total phenols content decrease by 40% and 26% respectively,and the antioxidant activity also decrease by 44% and 27% relevantly by DPPH compared with the raw walnut kernel.The 95% ethanol soluble components from raw walnut kernel has the same activity to inhibit the fat oxidation as 0.02%TBHQ,but the 95% ethanol soluble components of amber walnut kernel or spiced salt walnut kernel has little activity to inhibit the fat oxidation by TBA.