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动态高压微射流对菠萝汁维生素C、总酚含量及其抗氧化性的影响

DOI: 10.11858/gywlxb.2013.06.022, PP. 936-941

Keywords: 菠萝汁,动态高压微射流,维生素C,总酚,抗氧化活性

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Abstract:

以鲜榨菠萝汁为原料,研究了动态高压微射流(DHPM)对菠萝汁中维生素C、总酚含量及其抗氧化活性的影响。结果显示,经过不同压力DHPM处理后,菠萝汁中维生素C含量显著减少,压力为30MPa时维生素C损失最多;经DHPM不同压力处理后菠萝汁中总酚含量呈现不同程度的降低,经DHPM60MPa处理后,菠萝汁中总酚含量最低,为0.383mg/mL;经不同压力DHPM处理后的菠萝汁的总抗氧化能力和FRAP抗氧化活性与未经处理的鲜榨菠萝汁相比均下降。

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