Analysis of Physicochemical Components,Volatile Components and Antioxidant Activity of Black Jujube Vinaigrette
A new type of black jujube vinaigrette product is developed on the basis of ordinary vinaigrette.Through comparative analysis of experiments,it is concluded that there are significant differences in the composition and function between black jujube vinaigrette and ordinary vinaigrette.In this experiment,the content of polyphenols,flavonoids,total acids,proteins,amino acid nitrogen and volatile components in black jujube vinaigrette and ordinary vinaigrette are compared,and the antioxidant activity of black jujube vinaigrette and ordinary vinaigrette are compared.The results show that the content of polyphenols in black jujube vinaigrette is 47.2％higher than that in ordinary vinaigrette.The increase of flavonoid and protein content is not obvious,which is 8.57％and 4.18％higher than that in ordinary vinaigrette.The content of total acids and amino acid nitrogen in black jujube vinaigrette is 32.4％and 20.3％lower than that in ordinary vinaigrette.The types of volatile components in black jujube vinaigrette are five less than those in ordinary vinaigrette,and the main flavor substances change.The IC50 values of scavenging DPPH,ABTS free radicals and FRAP of black jujube vinaigrette are all lower than those of ordinary vinaigrette,which are 0.26,0.091,0.097 mg/mL respectively,indicating that the antioxidant activity of black jujube vinaigrette is better than that of ordinary vinaigrette.In this paper,the superiority of black jujube vinaigrette is fully proved by comparing and analyzing the experimental results.
black jujube vinaigrettephysicochemical componentsvolatile substancesantioxidation
NETL
NSTL
万方数据
维普
