莲藕脆片组合干燥过程中的抗氧化性变化研究

Journal of Tianjin Agricultural University ›› 2016, Vol. 23 ›› Issue (3): 6-10.

• Researches and Scientific Notes • Previous Articles Next Articles

Changes in Antioxidant Activity of Lotus Root Chips during Combination Drying

LIU Pei^{1, 2}, WANG Jian-hui³, WU Jia-li¹, XING Fang¹, HE Xin-yi^{1, 4,Corresponding Author}, HUANG Zong-hai^{1, 4}

1.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China;
2. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi Province, China;
3. Aquatic Resource Food Processing Engineering Research Center of Hunan Province, Changsha 410114, China;
4. Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China

Received:2016-03-05 Online:2016-09-20 Published:2019-10-14

Abstract

Abstract: To investigate the effect of freeze and hot-air combination drying on antioxidant activities in lotus root,the contents of vitamin C and total phenols and their antioxidant activities in lotus root were assayed. By the means of Pearson correlation coefficient, we got the correlation between antioxidant index and active components. The results showed that the active components and their antioxidant activities in lotus root had an overall downward trend. The contents of total phenols reduced from 157.70 mg/100g to 56.23 mg/100g, and the contents of vitamin C reduced from 12.36 mg/100g to 6.04 mg/100g. The correlation analysis showed that the antioxidant activities of total phenols were better than that of vitamin C. The active components in lotus root had strong ability of scavenging hydroxyl free radical and superoxide anion free radical with 0.1 mg/mL vitamin C as positive control, which suggested the lotus root had a good antioxidant activity in the process of freeze and hot-air combination drying processing.

Key words: lotus root, vitamin C, total phenols, antioxidant activity

CLC Number:

TS201.2

LIU Pei, WANG Jian-hui, WU Jia-li, XING Fang, HE Xin-yi, HUANG Zong-hai. Changes in Antioxidant Activity of Lotus Root Chips during Combination Drying[J]. Journal of Tianjin Agricultural University, 2016, 23(3): 6-10.

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Changes in Antioxidant Activity of Lotus Root Chips during Combination Drying

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