对若干影响青竹梅果浆营养成份和抗氧化活性因素的考察

青竹梅果浆具有高酸度(5%)、高蛋白(1.6%)和低糖(1.5%)特征.果浆含16—17种氨基酸,其中天门冬氨酸含量很高,几乎占总氨基酸量的60—70%.发现果浆酸度对抗氧化活性有一定影响,但无线性关系,测试了外源柠檬酸的抗氧化活性,发现其抑制率仅占果浆总活性的三分之一.分析了在制备果浆中几种辅料的影响,其中只有 NaCl 有较大干扰.采用不同温度处理果浆未见抗氧化活性的显著变化,证明果浆热稳定性好,同时又观察室温与低温贮存八周果浆的变化,未见其抗氧化活性的明显衰减。

A Research into the Factors Affecting the Nutritive Ingredient and Antioxidant Activity of Prunus mume (Sieb.) Sieb.et Zucc Juice

Pruns mume(Sieb.)Sieb.et Zucc juice features high acidity(5%),high protein content(1.6%) and low sugar content(1.5%).The juice contained 16-17 kinds of amino acid,of which aspartic acid accounts for as high as 60-70% total amino acid content.It has been found that the acidity of the juice has some effect on its antioxidant acitivity,but without linearity.By comparison,external citric acid has been found to be only 1/3 of that of the juice.Analysis of the inhibitory effects of the few kinds of auxilia- ry substances for antioxidant activity has revealed that only sodium chloride interfers with it obviously.Treating the juice under diffrent temperatures didn't change its antioxdant activity obviously,thus proving the juice to be heatstable.Nor did storage of the juice under room temperature and low temperature respectívely for eight weaks cause any obvicous reduction in its antioxidant activity.