不同温度和pH值对石榴汁生理活性的影响研究

Research on the Effect of Different Temperature and pH on the Physiological Activity of Pomegranate Juice

摘要: 以鲜石榴汁为原料，研究不同温度和pH值对石榴汁生理活性的影响。分别选择温度为65℃、72℃、79℃、86℃、93℃，pH值为3.4、3.9、4.4、4.9、5.4对鲜石榴汁进行处理。测得并比较十组样液的总酚含量及黄酮含量。通过测定对DPPH•的清除能力和还原力比较抗氧化活性。实验结果表明：同一pH值下，当温度为65℃时，鲜石榴汁总酚，黄酮含量最高，分别为：0.214 mg/mL、0.152 mg/mL。同一温度下，当pH = 3.9时，鲜石榴汁总酚，黄酮含量最高，分别为：0.131 mg/mL、0.074 mg/mL。十组样液中都具有一定的清除能力，其中同一pH值下，不同温度处理的石榴汁的清除能力大小为：65℃ > 72℃ > 79℃ > 86℃ > 93℃。在同一温度下，不同pH值处理的石榴汁清除能力大小为：3.9 > 3.4 > 4.4 > 4.9 > 5.4。

Abstract: The effect of different temperature and pH on the physiological activity of pomegranate juice was studied with fresh pomegranate juice as raw material. The fresh pomegranate juice was treated with the temperature of 65˚C, 72˚C, 79˚C, 86˚C, 93˚C, and the pH value of 3.4, 3.9, 4.4, 4.9 and 5.4. The total phenol content and flavonoid content of the ten groups were measured and compared. The antioxidant activity was compared by measuring the scavenging ability and reducing power of DPPH. The results showed that the total phenol and flavonoids content of fresh pomegranate juice were the highest under the same pH value when the temperature was 65 degrees, which were 0.214 mg/mL and 0.152 mg/mL respectively. At the same temperature, when pH = 3.9, the content of total phenol and flavonoids in fresh pomegranate juice was the highest, 0.131 mg/mL and 0.074 mg/mL respectively. Ten groups of samples had a certain ability of scavenging. In the same pH value, the scavenging capacity of pomegranate juice at different temperatures was 65˚C > 72˚C > 79˚C > 86˚C > 93˚C. At the same temperature, the scavenging ability of pomegranate juice treated with different pH values was 3.9 > 3.4 > 4.4 > 4.9 > 5.4.