CHEN Fan,MA Shan-li,XU Ying,et al.Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk[J].Soybean Science,2011,30(02):310-313.[doi:10.11861/j.issn.1000-9841.2011.02.0310]
超高压处理对豆乳总多酚、类黄酮含量及其抗氧化性的影响
- Title:
- Effects of High Pressure Processing on Total Phenolic，Flavonoid Content and Antioxidant Activity of Soymilk
- 文章编号:
- 1000-9841（2011）02-0310-04
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 研究了豆乳经超高压处理后，其总多酚、类黄酮含量的变化，并用DPPH法、FRAP法分析了上述处理对豆乳体外抗氧化活性的影响。结果表明：200 MPa处理对豆乳中总多酚无显著影响（P>0.05），300、400、500 MPa处理后的总多酚则显著增加（P<0.05），加热处理后显著下降（P<0.05）。400、500 MPa和加热处理豆乳的类黄酮含量、DPPH·清除率、铁还原能力显著提高（P<0.05）。400 MPa、10 min处理的豆乳较佳，其总多酚、类黄酮含量分别为2.51和0.48 mg?g-1，DPPH·清除率达到79.6%，铁还原能力吸光度值为0.83。
- Abstract:
- The effect of high pressure processing(HPP) on levels of total phenolic, flavonoid content and the in vitro antioxidant activity of soymilk was studied. The antioxidant activity of soymilk was evaluated by DPPH free radical scavenging activity and ferric reducing antioxidant power (FRAP).Results showed that the total phenolic content had no significant differences after 200 MPa treatment (P>0.05), the significant increases were observed after 300, 400, 500 MPa (P<0.05) treatments, whereas thermal treatment significantly reduced the level (P<0.05). In addition, the flavonoid content, DPPH and FRAP values were significantly higher than that of unprocessed soymilk after 400, 500 MPa treatments and thermal treatment. The optimal treatment condition of soymilk was 400 MPa, 10 min and its total phenolic and flavonoid content values were 2.51 mg·g-1 and 0.48 mg?g-1, respectively，the DPPH free radical scavenging activity was 79.6% and the FRAP value was 0.83.
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备注/Memo
第一作者简介：陈凡（1987-），男，在读硕士，研究方向为植物蛋白。E-mail：sg041cf@163.com。