摘要
研究苹果、芦柑、菠萝、樱桃番茄4种水果不同浓度的单一果汁和混合纯果汁对DPPH·(1,1-Dipheny 1-2-Picrylhydrazyl)自由基的清除作用。结果表明,果汁DPPH·的清除能力与浓度正相关。单一果汁中苹果汁的清除能力苹果最高,达83.9%,菠萝汁80%,芦柑汁79%,樱桃番茄汁61.8%。混合果汁的清除能力比单一果汁高,其中苹果与樱桃番茄可达100%,苹果与菠萝99.1%,苹果与芦柑92.4%,芦柑与菠萝69.7%,芦柑与樱桃番茄68.6%,樱桃番茄与菠萝混合清除率最低,为62.4%,4种果汁混合清除率达70.8%。说明果汁对DPPH·有一定的清除能力,混合果汁的清除能力高于单一果汁。
Study on four types of juice including apple juice,orange juice,pineapple juice and tomato juice of different concentration and mixed fuite juice on DPPH·scavenging rate. The results showed that fruit juice on DPPH· scavenging rate was the positive correlation with the concentration of fruit extracts. Apple juice,pineapple juice,orange juice and tomato juice on DPPH·scavenging rate were 83.9%,80%,79%,and 61.8%,respectively. Mixed juice on DPPH· scavenging rate was higher than sigle fuite juice,in which mixed apple and tomato juice, apple and pineapple juice, apple and orange juice, orange and pineapple juice, orange and tomato juice, tomato and pineapple juice on DPPH· scavenging rate were 100%, 99.1%, 92.4%, 69.7%, 68.6% and 62.4%, respectively. Four fuite juice on DPPH· scavenging rate was 70.8%. Fruit juice has capability of scavenging DPPH·, and mixed juice on DPPH· scavenging rate was higher than sigle fuite juice.
出处
《食品科技》
CAS
北大核心
2009年第12期144-146,共3页
Food Science and Technology
基金
山西省科技基金研究项目(20021039)
作者简介
冯翠萍（1970-），女，山西应县人，博士，副教授，主要从事食品营养与安全的研究工作。
