超滤对血橙果汁中抗氧化成分及总抗氧化能力的影响

基金项目: 国家“十五”农产品加工重大专项(2001BA501A08)；中国-意大利国际合作项目(2002-2005)；中国农业科学院和意大利全国研究理事会(CNR)合作项目(2001-2003)

Influence of ultrafiltration on antioxidants and total antioxidant activity in blood orange juice

摘要: 采用管式聚偏氟乙烯(PVDF)超滤膜，探讨了超滤对血橙果汁中抗氧化成分及总抗氧化能力的影响。结果表明，其对维生素C和花青素类成分的保存率约为85%左右，对几种酚酸和类黄酮组分（除槲皮素外）的保存率均在90%以上。同未杀菌的血橙原汁相比，巴氏杀菌汁的总抗氧化能力(TAA)损失率为23%，而超滤澄清汁仅为10%左右，主要与维生素C和花青素含量损失有关。
- 血橙汁 /
- 超滤 /
- 抗氧化成分 /
- 总抗氧化能力
Abstract: The influence of ultrafiltration on antioxidants and the total antioxidant activity(TAA) in blood orange juice using the tubular polyvinylidenfluorid(PVDF) membrane was studied in the paper. The results indicated that about 85% of both ascorbic acid(Vc) and anthocyanins content remained during ultrafiltration of blood orange juice. Retention of the other antioxidants such as hydroxycinnamic acids and flavonoids, except for quercetin, were more than 90%. Compared with the fresh blood orange juice, a loss of 23% of TAA in the pasteurized juice was observed, while a loss of 10% in ultrafiled juice, which was mainly attributed to the loss of ascorbic acid and anthocyanins contents.
- blood orange juice /
- ultrafiltration /
- antioxidants /
- TAA