加热对橡子淀粉抗氧化活性的影响

doi:10.7506/spkx1002-6630-201213024

食品科学 ›› 2012, Vol. 33 ›› Issue (13): 116-118.doi: 10.7506/spkx1002-6630-201213024

加热对橡子淀粉抗氧化活性的影响

张盼，俞辉，项彬彬，王校常

浙江大学茶叶研究所

收稿日期:2020-04-01 修回日期:2020-04-01 出版日期:2012-07-15 发布日期:2012-07-27

Effect of Heating on the Antioxidant Activities of Acorn Starch

ZHANGPan，YUHui，XIANGBin-bin，WANGXiao-chang

(Tea Research Institute, Zhejiang University, Hangzhou 310058, China)

Received:2020-04-01 Revised:2020-04-01 Online:2012-07-15 Published:2012-07-27

摘要/Abstract

摘要： 探讨加热处理对橡子淀粉清除自由基能力的影响。加热处理2h淀粉颜色变化不显著。淀粉多酚含量随温度升高呈明显下降趋势。加热也导致淀粉清除自由基能力明显下降，但清除两类自由基能力的下降幅度差异明显。120℃热处理2h使橡子淀粉的清除羟自由基( ·OH)的能力下降56.2%，而DPPH自由基的清除能力则只降8%，结果显示对淀粉进行加热处理后其提取液对两类自由基的清除能力影响不同。

关键词: 橡子淀粉, 加热处理, 抗氧化性活性

Abstract: The effect of heat treatment on the free radical scavenging properties of acorn starch was investigated. After 2 h heat treatment, the color of acorn starch showed no visible change. With increasing heating temperature, the total polyphenol content displayed an obvious downward trend. Moreover, heat treatment resulted in a distinct decrease in the free radical scavenging properties against DPPH and hydroxyl free radicals by different percentages. After heat treatment at 120 ℃ for 2 h, the hydroxyl free radical scavenging capacity decreased by 56.2%, while the DPPH free radical scavenging capacity decreased by only 8%. These results suggest that heat treatment has different effect on the scavenging properties of against DPPH and hydroxyl free radicals.

Key words: acorn starch, heat treatment, antioxidant activity

中图分类号:

Q946.8

张盼，俞辉，项彬彬，王校常. 加热对橡子淀粉抗氧化活性的影响[J]. 食品科学, 2012, 33(13): 116-118.

ZHANGPan，YUHui，XIANGBin-bin，WANGXiao-chang. Effect of Heating on the Antioxidant Activities of Acorn Starch[J]. FOOD SCIENCE, 2012, 33(13): 116-118.

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加热对橡子淀粉抗氧化活性的影响

Effect of Heating on the Antioxidant Activities of Acorn Starch

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