不同澄清剂对紫甘薯汁色泽及抗氧化活性的影响

摘要

This experiment studies gelatin, bentonite and chitosan such kinds of clarifications to the clarifications of purple sweet potatoes, colors and antioxidant activity. The result shows that the purple sweet potatoes' clarification process of gelatin,bentonite and chitosan accompany with loss of anthocyanidins, the total phenol contents' reducing and the cutting down of antioxidant activities. The loss of anthocyanins is caused by chitosan and it has the most significant influences on,purple sweet potato juice, making impact on color of the juice greatly. Loss of total phenols and antioxidant activity was caused by bentonite the most significantly. Color and antioxidant activity of the juice are affected by gelatin,but its clarification effect is not satisfying.%研究了明胶、皂土、壳聚糖等澄清剂对紫甘薯汁澄清度、色泽及抗氧化活性的影响.试验结果表明,明胶、皂土和壳聚糖在对紫甘薯汁的澄清过程中伴随着花色苷的损失,总酚含量的减少及其抗氧化活性的降低.其中,壳聚糖引起紫甘薯汁花色苷的损失最大,即对紫甘薯汁色泽的影响最为显著.皂土导致紫甘薯汁总酚含量及其抗氧化能力下降程度最大.明胶对紫甘薯汁色泽和抗氧化活性影响最少,但是其澄清效果不佳.