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首页> 外文期刊>Journal of Food Processing and Preservation >EFFECTS OF DRYING TEMPERATURE AND EXTRACTION SOLVENT ON THE ANTIOXIDANT, COLOR AND SENSORY PROPERTIES OF ANGELICA SINENSIS LEAVES
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EFFECTS OF DRYING TEMPERATURE AND EXTRACTION SOLVENT ON THE ANTIOXIDANT, COLOR AND SENSORY PROPERTIES OF ANGELICA SINENSIS LEAVES

机译:干燥温度和萃取溶剂对当归叶抗氧化剂,颜色和感官特性的影响

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摘要

Antioxidant activities, color and sensory properties of dried Angelica sinensis (AS)nleaves were studied. The dried leaves were extracted with three solvents. Extractnyields and total phenolic contents by hot water (HW) and ethanol (EtOH) werenobviously higher than that by supercritical fluid (SCF). AS leaves exhibitedngood antioxidant activities in a concentration-dependent manner. At 30 andn50C, both HW- and EtOH-extracts of the leaves had better scavenging abilitynof 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical and reducing power thannSCF-extract. However, drying at 90C resulted in the obvious decrease of scavengingnability of DPPH and superoxide anion radical for EtOH- and HW-extracts.nThe AS leaves dried at 50C had higher green and yellow, and better appearance.nThe results suggest that the dried AS leaf products with good sensory quality andnantioxidant activities can be produced by drying at 50C and by extracting with hotnwater.
机译:研究了当归干燥叶片的抗氧化活性,颜色和感官特性。将干燥的叶子用三种溶剂萃取。热水(HW)和乙醇(EtOH)的萃取率和总酚含量均明显高于超临界流体(SCF)。 AS叶片表现出良好的抗氧化活性,且呈浓度依赖性。在30°C和50°C时,叶片的HW和EtOH提取物均具有比nSCF提取物更好的2,2-二苯基-1-吡啶并肼基(DPPH)自由基的清除能力和降低能力。然而,在90°C下干燥导致DPPH和超氧阴离子自由基对EtOH和HW提取物的清除能力明显降低.n在50°C下干燥的AS叶片具有较高的绿色和黄色,并且外观更好。n结果表明干燥的AS叶片通过在50℃下干燥并用热水提取可以生产具有良好感官品质和抗氧化活性的产品。

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