添加芦荟提取物对猕猴桃果汁抗氧化性的影响.pdf

※基础研究 食品科学 2008, Vol. 29, No. 10 71 欧阳玉祝，李佑稷，张 萍，罗世兰 (吉首大学食品科学研究所，湖南吉首 416000) ：在猕猴桃果汁中添加天然芦荟提取物，考查了紫外光、温度、CuCl2 和空气等因素对猕猴桃果汁过氧化 值的影响。实验结果表明，紫外光室温照射7h 时，添加芦荟提取物的猕猴桃果汁，其过氧化值比不加低11.12%； 在100℃温度下加热7h 时，添加芦荟提取物的猕猴桃果汁的过氧化值比不加低7.24% ；分别用0.1mol/L CuCl2 溶液 和空气氧化7h 时，添加芦荟提取物的猕猴桃果汁，其过氧化值比不加分别低23.01% 和7.74% 。添加20ml 芦荟提 取物后，果汁的羟基自由基清除能力是不加的6.19 倍。 ：芦荟提取物；猕猴桃果汁；抗氧化；过氧化值 Effect of Addition of Aloe Extract on Antioxidation Performance of Kiwifruit Juice OUYANG Yu-zhu ，LI You-ji ，ZHANG Ping ，LUO Shi-lan (Institute of Food Science, Jishou University, Jishou 416000, China) Abstract：The effects of ultraviolet irradiation, temperature, CuCl2 solution amount and air oxidation on peroxide values of the original kiwifruit juice and the one added with aloe extract were investigated. The experimental results showed that peroxide value of the kiwifruit juice added with aloe extract is 11.12 % lower than that of original kiwifruit juice under ultraviolet light at room temperature for 7 h. Heated at 100 ℃ for 7 h, the peroxide value of the kiwifruit juice added with aloe extract is 7.24 % lower than that of original kiwifruit juice. Oxidized by 0.1 mol/L CuCl2 solution and air for 7h, the peroxide values of the kiwifruit juice added with aloe extract are 23.01% and 7.74% lower than that of original kiwifruit juice, respectively. The hydroxyl free radical scavenging ability of the kiwifruit juice added 20 ml aloe extract is 6.19 times that of original kiwifruit juice. Key words ：aloe extract(AE)；kiwifruit juice ；antioxidation ；peroxide value 中图分类号：TS201.2 文献标识码：A 文章编号：1002-6630(2008)10-0071-04 猕猴桃果汁具有降脂降糖、减缓人体衰老、促进 1 材料与方法 大脑发育、提高脑细胞信息、增强人体免疫等保健和 药用功能[1-2] 。由于不饱和脂肪酸对光和热及氧