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探究不同加工方式处理香椿其总酚含量及抗氧化活性的变化规律。对香椿叶进行腌渍、热烫、烘干和冷冻干燥处理,使用Folin-Ciocaileu法测定总酚含量,铁离子还原法和DPPH(二苯代苦味酰肼基)自由基清除率法评价多酚的抗氧化活性。结果表明:腌渍47 d,总酚损失约94%,腌渍期间抗氧化性呈先减弱后增强再减弱的波动趋势。热烫7 min后,总酚损失率约为60%,热烫过程中抗氧化活性变化幅度均<10%。经冻干和烘干处理的样品,总酚损失率约为60%和70%,抗氧化活性分别增强约3和2倍。
To explore the different processing methods to deal with Toon the total phenolic content and antioxidant activity changes. Toona sinensis leaves were subjected to pickling, blanching, drying and freeze-drying treatment. Total phenolic content was determined by the Folin-Ciocaileu method. The ferric ion reduction method and the DPPH (dibenzo-picric hydrazide) Antioxidant activity. The results showed that after 47 days of pickling, the total phenolic loss was about 94%, and the oxidation resistance decreased first and then decreased again during the pickling. After 7 min of blanching, the total phenol loss rate was about 60%, and the change of antioxidant activity in the blanching process was less than 10%. After lyophilized and dried samples, the total phenolic loss rate was about 60% and 70%, respectively, and antioxidant activity increased about 3 and 2 times, respectively.