期刊论文

Impact of Dehydration Methods on the Phenolic Compounds and Antioxidant Activity of Lemon Slices

Shan, Y.

中文

中国食品学报

1009-7848

2019

19

6

106-115

10.16429/j.1009-7848.2019.06.013

国家重点研发计划(2017YFD0400902) 湖南省自然科学基金项目(2016JJ6077) 农业科研杰出人才及其创新团队(农办人[2012]64号) ***领军人才(财教[2014]412号).

本校为第一机构

采用冷冻干燥（FD）、热风干燥（AD）、红外干燥（IRD）及真空干燥（VD）对柠檬片进行干制,利用分光光度法测定游离态、结合态多酚含量及抗氧化能力（清除ABTS·+能力、铁离子还原能力和清除DPPH·能力）,并采用超高效液相色谱对酚类物质进行定性和定量分析。结果表明,4种干制柠檬片结合态多酚含量、清除ABTS·+能力、铁还原能力均分别高于游离态多酚的相应含量及能力,而其游离态多酚清除DPPH·能力均低于结合态多酚。4种干制柠檬中主要酚类物质为类黄酮,其含量显著高于酚酸含量;柠檬中游离态多酚主要为橙皮苷、圣草枸橼苷和芦丁,三者含量占游离态多酚总量的91.18%～94.92%;结合态多酚主要为原儿...

The effect of freeze-drying (FD), air drying (AD), infrared drying (IRD), and vacuum drying (VD) on the free, bound phenolics, and their antioxidant activities, including the capacity of scavenging DPPH•, ABTS•+, and ferric reducing antioxidant power (FRAP), of lemon slices were investigated with spectrophotometric method. The individual phenolics of these dehydrated lemon slices were also determined with ultra performance liquid chromatography (UPLC) in this study. The results showed that the content, scavenging ABTS•+ capacity, FRAP values...