热泵干燥过程荔枝果肉多酚组成及抗氧化活性变化
Changes in Phenolic Compounds and Antioxidant Activities in Litchi Pulp during Heat Pump Drying Process
DOI：10.3969/j.issn.1673-1689.2013.04.005
中文关键词: 荔枝 游离酚 结合酚 抗氧化活性 热泵
英文关键词: litchi free phenolic bound phenolic antioxidant activity heat pump drying
基金项目:国家“十二五”科技支撑计划项目(2012BAD31B03);广东省科技计划项目(2011A080803011,2011A060903007)
作者
单位
唐道邦
广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室,广东广州,510610
杨韦杰
肖更生
程丽娜
徐玉娟
林羡
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中文摘要:
以荔枝鲜果为原料,分析高温热泵干燥过程中荔枝果肉多酚的组成及抗氧化性活性变化。对干制过程中荔枝进行取样测定果肉总酚的质量分数、存在形式及酚类化合物组成和其抗氧化能力。结果表明:荔枝经干制后果肉中游离酚、结合酚和总酚质量分数显著降低(P
英文摘要:
In order to research the changes of phenolic compounds and antioxidant activites of litchi fruit during high temperature heat pump drying(HTHPD) processing,the content,composition and antioxidant activities of phenolic compounds of litchi pulp at different period were investigated.Results indicated that the contents of free and bound phenolic compounds and its ORAC antioxidant activities significantly decreased after HTHPD processing(P
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