山楂浓缩汁活性物质的稳定性及功能评价-营养与食品卫生学专业毕业论文.docxVIP

ABSTRACTThe ABSTRACT The experiment optimized the extracting technology of dehydration hawthorn slices and measured its antioxidant capacity in vitro of concentrated hawthom juice compared with concentrated blueberry juice．We chose fruit flies as animal models and determined the in vivo antioxidant capacity of concentrated hawthorn juice and investigated its content change of active substance by taking preservation experiments．This experiment will provide theory basis for the further development of hawthom juice health food． The experiment Was to optimize the extracting technology of dehydration hawthorn slices with total flavonoids as index through single factor and onhogonal experiments．The result showed that the extraction time was 2．5h，extraction temperature was 90*C， solid—liquid ratio Was 1：1 2．In order to optimize the clarification process of the hawthom extracting juice，we used light transmittance as indicator and found that juice transmittance of the indexes to determine the dosage of pectinase was 0．1％，cellulase dosage was 0．05％， extraction time Was 2h，extraction temperature was 50。C．At no higher than 60。C，the hawthom juice was concentrated in vacuo to 70Brix．The content of total flavonoids in hawthorn juice was 5．9％． The HPLC result was that epicatechin，hyperoside，chlorogenic acid and rutin dosage of hawthom concentrated juice were 2．788mg／g，0．266mg／g，1．795mg／g，4．493mg／g． By taking reducing power,total antioxidant capacity,DPPH radical scavenging， hydroxyl radical，superoxide anion capacity measurement experiments of antioxidant model，we found that hawthom concentrate juice has strong antioxidant capacity． The experiment verified the effect of concentrated hawthorn juice by the life of fruit flies and its enzyme activity in vivo．UV damage model group were provided the antagonistic effect of concentrated hawthorn juice to oxidative damage caused by UV light．D—galactose aging experiment demonstrated that the concentrated juice hawthom has inhibitory effect t