扬州大学烹饪学报
颺州大學烹飪學報
양주대학팽임학보
CULINARY SCIENCE JOURNAL OF YANGZHOU UNIVERSITY
2012年
3期
34-37
,共4页
山楂%抗氧化%烹饪方法%DPPH法
山楂%抗氧化%烹飪方法%DPPH法
산사%항양화%팽임방법%DPPH법
hawthorn%antioxidative activity%cooking method%DPPH method
采用DPPH法，对蒸、煮、微波后提取的山楂无水乙醇提取液进行抗氧化活性测试，结果表明：经过不同烹饪加工的山楂提取液对DPPH自由基的清除率最高值分别为90．6％（蒸制7分钟）、87．6％（煮制17分钟）和91．3％（微波1分钟），皆高于鲜山楂提取液的清除率。对山楂进行蒸、煮、微波三种烹饪加工制熟，可以在不同程度上提高山楂的抗氧化活性。
採用DPPH法，對蒸、煮、微波後提取的山楂無水乙醇提取液進行抗氧化活性測試，結果錶明：經過不同烹飪加工的山楂提取液對DPPH自由基的清除率最高值分彆為90．6％（蒸製7分鐘）、87．6％（煮製17分鐘）和91．3％（微波1分鐘），皆高于鮮山楂提取液的清除率。對山楂進行蒸、煮、微波三種烹飪加工製熟，可以在不同程度上提高山楂的抗氧化活性。
채용DPPH법，대증、자、미파후제취적산사무수을순제취액진행항양화활성측시，결과표명：경과불동팽임가공적산사제취액대DPPH자유기적청제솔최고치분별위90．6％（증제7분종）、87．6％（자제17분종）화91．3％（미파1분종），개고우선산사제취액적청제솔。대산사진행증、자、미파삼충팽임가공제숙，가이재불동정도상제고산사적항양화활성。
To investigate into the antioxidative activities of the hawthorn under different cooking conditions and to provide the theoretical support for its culinary operation, we extracted the absolute ethyl alcohol in hawthorn by cooking methods of steaming, boiling and microwaving and measured the extracts by DPPH method. The highest clearance rates of the extracts of the hawthorn to DPPH radical were 90.6% ( steaming for 7rain) , 87. 6% (boiling for 17min), 91.3% (microwaving for lmin) respectively in accordance with the above men- tioned three cooking methods, all higher than fresh hawthorn extracts. The result showed that the antioxidative activity of hawthorn can be improved to a varified degrees through the three cooking methods.
