| 干燥方式对枣果实抗氧化功效的影响 |
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| 引用本文： | 梁皓,易建勇,王宝刚,姜微波. 干燥方式对枣果实抗氧化功效的影响[J]. 农产品加工．学刊, 2007, 0(7): 45-47 |
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| 作者姓名： | 梁皓 易建勇 王宝刚 姜微波 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 以冬枣(Ziziphus jujube M.)为试材,研究了干制加工对枣果实抗氧化功效的影响。分别对鲜枣直接烘干(包括放置12h后烘干)、沸水煮5min和10min后烘干,以及冷冻后烘干(包括解冻12h后烘干)处理后的抗氧化性能作了试验分析。煮沸后烘干处理枣果实的抗氧化能力(T-AOC,OH·,O2·-,DPPH·)高于其他处理组,其中OH·及DPPH·的清除能力超过了对照组。
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| 关 键 词： | 干燥 抗氧化力 超氧阴离子 羟自由基 枣 |
| 文章编号： | 1671-9646（2007）07-0045-03 |
| 修稿时间： | 2007-04-30 |
Effect of Different Drying Treatments on Antioxidant Capacities of Jujube Fruit |
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| Liang Hao,Yi Jianyong,Wang Baogang,Jiang Weibo. Effect of Different Drying Treatments on Antioxidant Capacities of Jujube Fruit[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(7): 45-47 |
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| Authors: | Liang Hao Yi Jianyong Wang Baogang Jiang Weibo |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Different treatments in jujube fruit drying were investigated in this paper. Fruit were dried(including lay for 12 h under normal temperature before drying),boiled for 5 or 10 min before drying (50(C) or freed before drying(including thaw for 12 h under normal temperature before drying). After treated,all fruit were stored at normal temperature and fruit from each treatment were analyzed for antioxidant capacity. Results showed that the treatment of boiled before drying significantly enhanced the antioxidant capabilities(T-AOC,OH·,O2·-,DPPH·)of jujube fruit than the others. In addition,OH· and DPPH· scavenging capacities in fruit treated by boiling and drying were improved compared with control. |
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| Keywords: | drying antioxidant OH· O2· - jujube |
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