低温真空膨化与自然干制对红枣抗氧化活性的影响

doi:10.7506/spkx1002-6630-201413015

摘要/Abstract

摘要：

目的：研究低温真空膨化和自然干制对红枣抗氧化成分及活性的影响，为生产加工优质枣产品和低温真空膨化技术在红枣加工方面应用提供科学依据。方法：以矮化密植枣树所得枣果为材料，采用Folin-Ciocalteu与NaNO2-Al(NO3)3法测定总酚、总黄酮含量；通过DPPH自由基清除率、ABTS+•清除能力、总还原力和抗亚油酸过氧化能力等指标表征枣果抗氧化能力；采用高效液相色谱法对酚类化合物进行定性定量分析。结果：红枣经膨化后总酚含量显著增加，而总黄酮未发生明显变化，自然干制使总酚、总黄酮含量显著降低。膨化枣DPPH自由基清除能力和总还原力显著优于鲜枣和自然干制枣，自然干制处理使红枣ABTS+•清除能力和β-胡萝卜-亚油酸抗氧化活性显著低于膨化枣与鲜枣。膨化枣中总酚、总黄酮和抗氧化能力显著高于自然干制枣。干制处理使枣果中酚类化合物组成发生明显变化，膨化枣中没食子酸、对羟基苯甲酸、咖啡酸、对香豆酸、阿魏酸、芦丁、肉桂酸和槲皮素的含量最高。相关性研究表明鲜枣与干制枣中抗氧化活性与总酚、总黄酮显著相关。结论：低温真空膨化枣含有丰富的酚类化合物与最高抗氧化能力，且加工时间短，口感酥脆香甜。综上所述，低温真空膨化技术可作为一种可用于规模化干制枣的现代化加工技术。

关键词: 枣, 低温真空膨化, 高效液相色谱, 抗氧化能力, 酚类物质

Abstract:

Objective: To investigate the effects of explosion puffing and sun-drying on the composition of phenolic
compounds and their antioxidant activity in Chinese jujubes. Methods: The total phenolics and flavonoids contents were
measured by Folin-Ciocalteu and NaNO2-Al(NO3)3 assays. Antioxidant properties were evaluated by DPPH and ABTS free
radical scavenging, reducing power and β-carotene-linoleic acid emulsion assays. Phenolic compounds were qualitatively
and quantitatively analyzed by high-performance liquid chromatography (HPLC). Results: The contents of total phenolics
were significantly increased by explosion puffing, while no obvious change in the content of total flavonoids was observed
in puffed jujubes. In contrast, these components revealed a marked decrease in sun-dried jujubes. The DPPH free radical
scavenging capacity and reducing power of puffed jujubes were significantly superior to those of the fresh and sun-dried
counterparts. The ABTS free radical scavenging and antioxidant activity coefficient (AAC) as determined using β-carotenelinoleic
acid of sun-dried jujubes were significantly lower than those of the fresh and puffed ones, and no significant
difference between fresh and puffed jujubes was observed. The total phenolics, flavonoids contents and antioxidant activity
of puffed jujubes were markedly higher that those of sun-dried samples. The composition of phenolic compounds in
Chinese jujubes were obviously changed after drying treatments. The contents of gallic acid, p-hydroxybenzoic acid, caffeic
acid, p-coumaric acid, ferulic acid, rutin, cinnamic acid and quercetin revealed the highest levels in puffed jujubes. The
antioxidant activity of the jujube was significantly correlated with the contents of total phenolics and flavonoids. Conclusion:
Puffed jujubes contain the most abundant phenolic compounds and possess the highest antioxidant activity. The processing
time is short. Moreover, the products are fragrant, sweet and crisp. Therefore, explosion puffing as a feasible and innovative
technology can be developed as a drying method for Chinese jujubes.

Key words: jujubes, explosion puffing, high-performance liquid chromatography, antioxidant activity, phenolics

杜丽娟，冀晓龙，许芳溢，杨世龙，王敏. 低温真空膨化与自然干制对红枣抗氧化活性的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413015.

DU Li-juan, JI Xiao-long, XU Fang-yi, YANG Shi-long, WANG Min. Effect of Explosion Puffing and Sun-Drying on Antioxidants in Chinese Jujubes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413015.

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低温真空膨化与自然干制对红枣抗氧化活性的影响

Effect of Explosion Puffing and Sun-Drying on Antioxidants in Chinese Jujubes

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