几种无花果干制产品抗氧化性的测定

摘要

The antioxidant activity of several kinds of dried fig products was evaluated by ELISA method and the determination of total reducing ability.It turned out that all the dried fig products had certain oxidant resistances,and the antioxidant activity of dried figs was better than that of dried frozen figs and preserved fruit.The reason might be that the preserved fruit lose some antioxidant substances due to cooked with sugar,so its antioxidant activity was lower than that of dried fig;but the Maillard reaction products had higher oxidant resistance during drying,so the antioxidant ability of dried fig was better.%通过酶联免疫法和总还原能力测定,评价了几种无花果干制产品的抗氧化活性.结果表明,无花果干制产品均具有一定抗氧化性,且烘干产品的抗氧化活性高于冻干产品和果脯.原因可能是烘干加工过程中形成的美拉德反应产物具有较高抗氧化性;果脯加工中加糖煮制,会损失一些抗氧化物质.