摘要:采用真空干燥和冷冻干燥两种方式分别将芦笋和莴苣制成粉。分别测定它们的水分活度和色差，结果说明冷冻干燥优于真空干燥。采用溶剂法分别提取芦笋，莴苣以及复合芦笋粉中的类黄酮物质。分别采用了水杨酸法，TBA法和铁氰化钾还原法分别研究了芦笋和莴苣中类黄酮物质的羟基自由基清除能力，抑制脂质过氧化能力以及还原能力。之后以芦笋为主，以6:4，7:3，8:2的比例分别与莴苣进行复配，分别测定它们的羟基自由基清除能力，抑制脂质氧化能力以及还原能力。结果表明：复配比为7:3时溶液的抗氧化性能最好，此时，真空干燥复合芦笋粉与冷冻干燥复合芦笋粉的羟基自由基的清除率分别为81.94%与81.56%，抑制脂质氧化率分别为40.38%与39.09%，还原能力最强。

关键词：芦笋；莴苣；真空干燥；冷冻干燥；抗氧化活性

Abstract:The use of vacuum drying and freeze-drying in two ways asparagus and lettuce were pulverized in this experiment. Their water activity and color were measured, the results indicate that freeze-drying is better than dried under vacuum. Solvent extraction of flavonoids in the asparagus, lettuce and composite asparagus powder. The effect on scavenging·OH，inhibition of lipid and reduction capability of asparagus and lettuce was studied by using salicylic acid method, TBA and ferricyanide reduction methods respectively. After the asparagus-based complex to the ratio of 6:4,7:3,8:2 lettuce, they were measured hydroxyl radical scavenging, inhibition of lipid oxidation capacity and restore capabilities. The results showed that: the multiplexing ratio of 7:3 antioxidant properties as the best solution, and dried under vacuum, the composite of asparagus powder and freeze-dried composite asparagus powder hydroxy radical scavenging rate was 81.94% and 81.56%, respectively, inhibition of lipid anodized rates were 40.38% and 39.09%, the restore was strongest.

Key words  asparagus  lettuce  vacuum drying  freeze-drying  antioxidant activity