Food and Fermentation Industries >

2012 , Vol. 38 >Issue 01: 123 - 127

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.01.006

Food and Fermentation Industries

Antioxidative Effect and Infrared Spectral Analysis for SDF of Apricot

  • Cui Jie ,
  • Gu Xin ,
  • Huang Kun ,
  • Wang Wen-jiang ,
  • Li Di ,
  • Wang Jian-zhong
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Online published: 2012-01-25

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Abstract

The antioxidant activity of apricots prepared by two different methods were compared.The antioxidant activity of apricot SDF was investigated by four antioxidant assays,which contained total reductive ability,scavenging ability for DPPH radical(DPPH·),hydroxyl radical(·OH),and superoxide anion radical(O-2·).The results show that the two different SDF had certain antioxidant activity,and their antioxidant ability increased with the growth of SDF content.There were some differences in their infrared spectrum because of the different hydrolyzing degrees.

Key words： apricot flesh; SDF; antioxidant activity; infrared spectrum

Cite this article

Cui Jie , Gu Xin , Huang Kun , Wang Wen-jiang , Li Di , Wang Jian-zhong . Antioxidative Effect and Infrared Spectral Analysis for SDF of Apricot[J]. Food and Fermentation Industries, 2012 , 38(01) : 123 -127 . DOI: 10.13995/j.cnki.11-1802/ts.2012.01.006

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