Study on dynamics of different types of sweet corn juice active substances
LIU Xiao-hui
YANG Ming
LI Fen-fei
Abstract：In this experiment, sweet corn as materials in types of raw, cooked, single and composite at 3 levels was compared individually and comprehensively. Dynamic variation and trends analyses of substances such as SOD, POD, VC, flavonoids, proline in the preservation process were made. The results showed that: 1)SOD activity of cooked sweet corn juice is high and is highest at level-3;2)POD activity of raw sweet corn juice is high and is highest at level-1;3)VC content of raw sweet corn juice is high, different levels of raw and cooked mixed performance;4)Flavonoids in different types and levels showed mixed;5)Proline in cooked sweet corn juice is high, three levels are all from high to low;6)Individual and comprehensive comparison of all substances in raw and cooked sweet corn juice showed all trends are consistent.
Keywords：sweet cornjuicetypesactive substances
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 49-54 )