以磨盘柿、牛心柿、镜面柿为原料,用DPPH自由基(DPPH.)清除法、超氧阴离子自由基(O2-.)清除法、羟自由基(.OH)清除法研究了不同品种柿澄清汁加工过程中抗氧化特性的变化及不同品种柿汁总多酚、总黄酮、Vc、类胡萝卜素等主要抗氧化物质在加工过程中的含量变化。结果表明:3个品种的柿汁均具有一定的抗氧化能力,均优于苹果汁,其中牛心柿汁的抗氧化能力最强,且在加工过程中抗氧化能力较为稳定。柿汁在澄清、杀菌过程中抗氧化能力及总多酚、总黄酮、Vc、类胡萝卜素的含量呈降低趋势。牛心柿汁的总糖、总多酚、总黄酮的含量最高,具有较高的营养价值和功能特性。

Using Mopan,Niuxin and Jingmian persimmons as raw materials,the changing of oxidative stability on processing of different varieties of persimmon juice was studied by the methods of DPPH scavenging,·OH scavenging and O2· scavenging,and compare the changes of the total phenol,total flavone,Vitamin C,carotenoid content during processing.The results showed that: persimmon juice of different varieties all had certain antioxidant capacity,and all excelled cider.But the antioxidant capacity of Niuxin persimmon juice as always the strongest,and the antioxidant capacity was more stationary during processing.The antioxidant capacity and the content of total phenol,total flavone,Vitamin C,carotenoid of persimmon juice were reducing trend.The content of total sugar,total phenol and total flavone in Niuxin persimmon juice was the highest,and had more nutritional value and functional characteristics