摘要
研究不同贮藏温度下,蓝莓果实的活性成分及抗氧化活性的变化,确定蓝莓鲜果适宜的贮藏温度,并为研究蓝莓果实中主要的抗氧化成分提供参考.在贮藏温度为20~25,10~15,0~5℃下,于不同贮藏期取样测定蓝莓果实中花青素、总酚和总黄酮的质量分数;测定蓝莓对DPPH自由基（DPPH.）和羟自由基（OH.）的清除率,并分析3种活性成分与蓝莓抗氧化活性的相关性.结果表明,在不同的贮藏温度下,蓝莓果实中花青素、总酚和总黄酮的质量分数及抗氧化活性均呈现先上升后下降的趋势,在贮藏初期,较高的贮藏温度能明显促进蓝莓果实活性成分含量和抗氧化活性的增加,但在贮藏后期,较高的温度加速了蓝莓果实活性成分含量和抗氧化活性的下降速度,并缩短了蓝莓贮藏期;低温（0~5℃）能使蓝莓果实的活性成分含量和抗氧化活性始终维持在一个相对较高的水平,且能显著增加果实的贮藏期,是蓝莓较适宜的贮藏温度;蓝莓果实中花青素、总酚和总黄酮质量分数与其清除自由基的能力之间均呈显著正相关（P〈0.05）.
Study the effect of storage temperature on the active compounds and the antioxidant capacity of bulebery,and to provide reference for the study of major antioxidant in bulebery.At different temperatures（0—5℃,10—15℃,20—25℃） was analyzed for the change of the anthocyanin content（AC）,the total phenolic content（TPC）,the total flavonoid content（TFC） and the antioxidant capacity.Determine DPPH·,hydroxyl free radicals of blueberry,analyized the correlation of three active compoundsand antioxidant capacity of blueberry.The results showed that the active compounds and the antioxidant capacity of blueberry were affected notably by the storage temperature.The AC,TPC,TFC and the free radical-scavenging activity of blueberry were increased firstly and then decreased,and the higher storage temperature resulted in the rapid increasing of the active compounds and the antioxidant capacity during the initial storage and the downtrend sharply of that during the late storage.However,the storage temperature of 0—5℃ significantly inhibited the changes of the AC,TPC,TFC and the free radical-scavenging activity of blueberry,maintain high levels of that,and helped delay senescence and prolong storage period of blueberry.Moreover,the scavenging activity to DPPH· free radicals and hydroxyl free radicals of blueberry had a positive correlation with the contents of anthocyanin,the total phenols and the total flavonoids（P0.05）.
出处
《宁夏大学学报（自然科学版）》
CAS
北大核心
2011年第2期172-175,共4页
Journal of Ningxia University(Natural Science Edition)
基金
金华市科技计划重点基金资助项目(2008-2-015)
关键词
蓝莓
贮藏温度
活性成分
抗氧化活性
blueberry
storage temperature
active compounds
antioxidant capacity
