蓝莓饮料总花色苷抗氧化性研究 - 食品安全质量检测学报.pdfVIP

5 12 Vol. 5 No. 12 2014 12 Journal of Food Safety and Quality Dec. , 2014 1 2* 2 2 齐 迹 , 毛 燕 , 张 宁 , 闫 林 (1. , 130103; 2. , 130103) 摘 要: 目的 方法 , DPPH ABTS , , 结果 : 100%, 60%, 30 min/, 5 , 结论 关键词: ; ; ; Study on antioxidant capacity of total anthocyanin in blueberry beverage 1 2* 2 2 QI Ji , MAO Yan , ZHANG Ning , YAN Lin (1. Jilin Province Product Quality Supervision Test Institute, Changchun 130103, China; 2. Jilin Province Institute for Food Control , Changchun 130103, China) ABSTRACT: Objective To make a comparison and analysis of the antioxidant capacity of total anthocyanin in blueberry beverage of different brands. Methods The liquid part and flesh part in blueberry beverage were separated by means of filtration, and their antioxidant capacity was compared by DPPH and ABTS spectroscopic ways. The extraction condition of blueberry flesh was optimized. Finally, the antioxidant capacity of total anthocyanin in several brands of blueberry beverage was compared. Results The extraction condition of anthocyanin in blueberry flesh was by applying 60% acid ethanol solution to 30 min extracting with ultrasonic each time, with totally 5 times under 100% power. There are little differences of the antioxidant capacity of total anthocyanin among se