蓝莓饮料总花色苷抗氧化性研究
目的 研究不同品牌蓝莓饮料总花色苷抗氧化性的差异。方法 将蓝莓饮料中的液体和果肉通过过滤分离, 通过DPPH和ABTS两种抗氧化性光谱检测方法检测液体和果肉的抗氧化性能力, 优化了果肉中花色苷的提取条件, 最后对比研究了不同品牌蓝莓饮料总花色苷抗氧化能力。结果 蓝莓饮料中果肉里花色苷提取条件为: 在100%超声功率下, 用60%酸性乙醇溶液进行超声提取, 30 min/次, 提取5次。市售的蓝莓饮料, 其总花色苷抗氧化性相差不大。结论 目前吉林省市场上不同品牌蓝莓饮料的总花色苷抗氧化性无显著差异。
Objective To make a comparison and analysis of the antioxidant capacity of total anthocyanin in blueberry beverage of different brands. Methods The liquid part and flesh part in blueberry beverage were separated by means of filtration, and their antioxidant capacity was compared by DPPH and ABTS spectroscopic ways. The extraction condition of blueberry flesh was optimized. Finally, the antioxidant capacity of total anthocyanin in several brands of blueberry beverage was compared. Results The extraction condition of anthocyanin in blueberry flesh was by applying 60% acid ethanol solution to 30 min extracting with ultrasonic each time, with totally 5 times under 100% power. There are little differences of the antioxidant capacity of total anthocyanin among several commercially available brands of blueberry beverage. Conclusion The antioxidant capacity of total anthocyanin in different brands of blueberry beverage showed no obvious difference in the market of Jilin province.
标题：蓝莓饮料总花色苷抗氧化性研究
英文标题：Study on antioxidant capacity of total anthocyanin in blueberry beverage
作者：
齐迹 吉林省产品质量监督检验院
毛燕 吉林省食品检验所
张宁 吉林省食品检验所
闫林 吉林省食品检验所
中文关键词:蓝莓饮料,超声辅助提取,花色苷,抗氧化性,
英文关键词:blueberry beverage,ultrasonic-assisted extraction,anthocyanin,antioxidant activity,
发表日期：2014-11-06
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