| 超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响 |
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| 引用本文： | 陈凡,马善丽,许颖,马永昆. 超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响[J]. 大豆科学, 2011, 30(2): 310-313 |
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| 作者姓名： | 陈凡 马善丽 许颖 马永昆 |
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| 作者单位： | 江苏大学,食品与生物工程学院,江苏,镇江,212013;江苏大学,食品与生物工程学院,江苏,镇江,212013;江苏大学,食品与生物工程学院,江苏,镇江,212013;江苏大学,食品与生物工程学院,江苏,镇江,212013 |
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| 摘 要： | 研究了豆乳经超高压处理后,其总多酚、类黄酮含量的变化,并用DPPH法、FRAP法分析了上述处理对豆乳体外抗氧化活性的影响.结果表明:200 MPa处理对豆乳中总多酚无显著影响(P>0.05),300、400、500 MPa处理后的总多酚则显著增加(P<0.05),加热处理后显著下降(P<0.05).400、500 MP...
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| 关 键 词： | 超高压 豆乳 总多酚 类黄酮 抗氧化活性 |
Effects of High Pressure Processing on Total Phenolic,Flavonoid Content and Antioxidant Activity of Soymilk |
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| CHEN Fan,MA Shan-li,XU Ying,MA Yong-kun. Effects of High Pressure Processing on Total Phenolic,Flavonoid Content and Antioxidant Activity of Soymilk[J]. Soybean Science, 2011, 30(2): 310-313 |
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| Authors: | CHEN Fan MA Shan-li XU Ying MA Yong-kun |
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| Affiliation: | CHEN Fan,MA Shan-li,XU Ying,MA Yong-kun(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China) |
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| Abstract: | The effect of high pressure processing(HPP) on levels of total phenolic,flavonoid content and the in vitro antioxidant activity of soymilk was studied.The antioxidant activity of soymilk was evaluated by DPPH free radical scavenging activity and ferric reducing antioxidant power(FRAP).Results showed that the total phenolic content had no significant differences after 200 MPa treatment(P>0.05),the significant increases were observed after 300,400,500 MPa(P<0.05) treatments,whereas thermal treatment significa... |
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| Keywords: | High pressure processing Soymilk Total phenolic Flavonoid Antioxidant activity |
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