CAJ | 학술논문

研究了在蓝莓汁中添加金属离子、有机酸、糖这3类辅色剂对蓝莓汁抗氧化活性的影响。结果表明：添加0．1 mol/L Fe2＋、0．06％苹果酸、3％D-果糖均能显著提高蓝莓汁色泽的稳定性；与蓝莓原汁相比，经辅色处理的蓝莓汁的抗氧化活性显著增强，在80℃下加热4 h，其对羟自由基的清除率提高至88．5％，还原力提高了132．5％，清除DPPH自由基的能力提高到91．4％，清除超氧阴离子自由基的能力提高到81．7％。
연구료재람매즙중첨가금속리자、유궤산、당저3류보색제대람매즙항양화활성적영향。결과표명：첨가0．1 mol/L Fe2＋、0．06％평과산、3％D-과당균능현저제고람매즙색택적은정성；여람매원즙상비，경보색처리적람매즙적항양화활성현저증강，재80℃하가열4 h，기대간자유기적청제솔제고지88．5％，환원력제고료132．5％，청제DPPH자유기적능력제고도91．4％，청제초양음리자자유기적능력제고도81．7％。
The influences of copigment treatment ( adding various metal ions , organic acids , and sugars ) on the color stability and antioxidant activity of blueberry juice were studied .The results indicated that adding 0.1 mol/L Fe2+, 0.06%malic acid, or 3%D-fructose into blueberry juice could significantly enhance the color stability of blueberry juice .In comparison with the original untreated blueberry juice , the antioxidant activity of blueberry juice treated with copigments was strengthened significantly ;after 4-h heating at 80 ℃, its clearance rate to hydroxyl radicals increased to 88.5%, reducing ability was increased by 132.5%, and scavenging efficiency on DPPH free radicals and superoxide anion free radicals rose to 91.4%and 81.7%respectively.