食品与发酵工业

高压脉冲电场对牛乳抗氧化能力的影响

  • 张莎 ,
  • 杨瑞金 ,
  • 赵伟 ,
  • 梁琦 ,
  • 王艳芳
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网络出版日期: 2010-03-25

Effects of Pulsed Electric Fields on Antioxidant Capacity of Milk

  • Zhang Sha ,
  • Yang Ruijin ,
  • Zhao Wei ,
  • Liang Qi ,
  • Wang Yanfang
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Online published: 2010-03-25

摘要

研究了高压脉冲电场(PEF)处理和热处理对牛乳总抗氧化能力和过氧化值的影响。采用牛乳对DPPH自由基的清除率来评价其抗氧化能力,用改进的IDF分光光度法测定了牛乳的过氧化值。结果表明:新鲜牛乳对DPPH自由基的清除率为49.65%,无论是低温长时(60℃、30min),高温短时(75℃、15s)巴氏杀菌,还是PEF(30kV/cm、400μs)处理,牛乳清除DPPH自由基的能力都略有下降,而过氧化值都有所升高。

本文引用格式

张莎 , 杨瑞金 , 赵伟 , 梁琦 , 王艳芳 . 高压脉冲电场对牛乳抗氧化能力的影响[J]. 食品与发酵工业, 2010 , 36(03) : 187 -191 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.036

Abstract

In this study,the antioxidant capacity and lipid peroxidation of bovine milk subjected to thermal and PEF processing were investigated. "Diphenyl Picryl Hydrazyl" (DPPH) assay was used to evaluate the radical-scavenging capacity of the milk,the peroxide value (POV) method was determined by the modified International Dairy Federation (IDF) Fe-oxidation-based spectrophotometric method. The results showed that the radical-scavenging capacity of fresh milk was 49.65%,and no matter whether the milk processed by PEF(30 kV/cm,400 μs) or thermal processing (60 ℃ for 30 min or 75 ℃ for 15 s),the antioxidant capacity was decreased and the primary oxidation value were increased.
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