以总酚含量、总黄酮含量、原花青素含量、DPPH.清除能力及总抗氧化能力为试验指标,研究了红枣酱中酚类化合物的组成及其抗氧化活性。结果表明:红枣酱中主要的酚类化合物为酚酸类物质,多以酯键合态形式存在。与红枣原料相比,红枣酱的总酚和原花青素含量均下降,而总黄酮含量升高,抗氧化活性增强,表明红枣酱具有强抗氧化活性。

Total phenolic contents,total flavonoid contents,procyanidin contents,DPPH+ scavenging capability and total antioxidant capability were used to evaluate the composition of phenolic compounds and their antioxidant activity in jujube marmalade.The results showed that phenolic acids are the main phenolic compounds in jujube marmalade,and they are mainly presented in esterified form.Compared with jujube,the total phenolic contents and procyanidin contents in jujube marmalade were decreased,but total flavonoid contents were increased and antioxidant activity went up.This indicates that the jujube marmalade has strong antioxidant activity.