加热对橡子淀粉抗氧化活性的影响

摘要

The effect of heat treatment on the free radical scavenging properties of acorn starch was investigated. After 2 h heat treatment, the color of acorn starch showed no visible change. With increasing heating temperature, the total polyphenol content displayed an obvious downward trend. Moreover, heat treatment resulted in a distinct decrease in the free radical scavenging properties against DPPH and hydroxyl free radicals by different percentages. After heat treatment at 120 ℃ for 2 h, the hydroxyl free radical scavenging capacity decreased by 56.2%, while the DPPH free radical scavenging capacity decreased by only 8%. These results suggest that heat treatment has different effect on the scavenging properties of against DPPH and hydroxyl free radicals.%探讨加热处理对橡子淀粉清除自由基能力的影响。加热处理2h淀粉颜色变化不显著。淀粉多酚含量随温度升高呈明显下降趋势。加热也导致淀粉清除自由基能力明显下降，但清除两类自由基能力的下降幅度差异明显。120℃热处理2h使橡子淀粉的清除羟自由基（·OH）的能力下降56．2％，而DPPH自由基的清除能力则只降8％，结果显示对淀粉进行加热处理后其提取液对两类自由基的清除能力影响不同。