煮熟和干燥处理对黄藤笋抗氧化活性的影响

通过测定黄藤熟笋、生笋(鲜切笋)、熟笋干和生笋干的水和4种不同浓度乙醇提取物中的自由基清除能力、总还原能力、总多酚含量和总黄酮含量,研究了煮熟、干燥加工方法对黄藤笋提取物抗氧化活性的影响。结果表明,煮熟处理能保持或提高提取物的抗氧化活性,干燥处理则相反。乙醇提取物比水提取物具有更高的抗氧化活性,以50%~75%的乙醇提取溶剂效果最好。熟笋在所有溶剂中的自由基清除能力、总还原能力、总多酚含量和总黄酮含量均表现出最高水平,表明煮熟是黄藤笋适宜的加工利用方式。

Effects of Cooking and Drying Processing on Antioxidant Activities of Daemonorops margaritae Shoots

The effects of cooking and drying processing on the antioxidant activities of Daemonorops margaritae shoots were studied by testing the free radical scavenging capacity（RSC）, total reducing capacity（TRC）, total polyphenols content（TPC） and total flavonoid content（TFC） of the water and ethanol extracts, at four different concentrations, of cooked shoot, fresh-cut shoot, oven-dried cooked shoot and oven-dried freshcut shoot. The results showed that cooking processing maintained or increased the antioxidant activities of the test extracts, while drying processing acted differently. Ethanol extracts recorded higher antioxidant activities than water extracts did in general, while 50%- 75% ethanol extraction solvent had the best effect. Among the 4 processed shoots, cooked shoot showed the highest performance in terms of the RSC, TRC, TPC and TFC, indicating that cooking process is the best way to process and utilize D. margaritae shoot.