Quality Evaluation of Preserved Vegetables in Different Years
This experiment explored the analysis of active substances and antioxidant activity of preserved vegetables from different years,and conducted correlation analysis between the two.The active substances in preserved vegetables were extracted using ultrasound assisted extraction method,and the flavonoids,polyphenols,polysaccharides,and antioxidant values of preserved vegetables from different years were measured using UV spectrophotometry.The results showed that the content of flavonoids,polyphenols,and polysaccharides showed a decreasing trend with the increase of years;the clearance rates of flavonoids,polyphenols,polysaccharides,·OH,and ABTS+·clearance rates from high to low were as followed:storage for ten years treatment group＞storage for five years treatment group＞storage for one year treatment group.The DPPH·clearance rate showed a decreasing trend,and the reducing power showed a linear relationship.The content of flavonoids,polyphenols,and polysaccharides was significantly correlated with their antioxidant capacity(p＜0.05),indicating that the longer the storage period,Overall,it had a good effect on the quality and antioxidant activity of preserved vegetables.
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