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中国精品科技期刊2020
杜仲叶酶解液辅助提高醋抗氧化活性的研究[J]. 食品工业科技, 2013, (12): 94-97. DOI: 10.13386/j.issn1002-0306.2013.12.074
引用本文: 杜仲叶酶解液辅助提高醋抗氧化活性的研究[J]. 食品工业科技, 2013, (12): 94-97. DOI: 10.13386/j.issn1002-0306.2013.12.074
Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar[J]. Science and Technology of Food Industry, 2013, (12): 94-97. DOI: 10.13386/j.issn1002-0306.2013.12.074
Citation: Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar[J]. Science and Technology of Food Industry, 2013, (12): 94-97. DOI: 10.13386/j.issn1002-0306.2013.12.074

杜仲叶酶解液辅助提高醋抗氧化活性的研究

Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar

  • 摘要: 为探究杜仲叶酶解液与醋的协同作用、杜仲叶酶解液对醋的抗氧化活性的影响,以杜仲叶酶解液、杜仲醋为主要样品,研究了DPPH自由基清除活性、羟自由基清除活性和还原力。结果表明:杜仲叶酶解液具有较强抗氧化活性,应用到食品时,产品中绿原酸(CA)含量应不小于10μg/mL。依据以上结果,配制镇江香醋和酶解液的混合溶液EV9和EV19,通过测定抗氧化活性得到:EV9、EV19的抗氧化活性分别显著高于各自对照(p<0.05),但均略低于杜仲叶酶解液。杜仲叶酶解液能够辅助提高醋的抗氧化活性,为杜仲叶在食品中的应用提供了理论基础。 

     

    Abstract: The objective of this test was to study the synergistic effect between eucommia ulmoides oliv leaves enzymatic hydrolysate (EEH) and vinegar, the influence of EEH on vinegar. The antioxidant activity of EEH and eucommia ulmoides blending vinegar (EV) was studied, such as DPPH radical scavenging activity , hydroxy radical scavenging activity and reducing power. The results showed that EEH had strong antioxidant activity. when EEH was applied into food, CA content of the products should not be less than 10 μ g/mL. According to above results, EV9 and EV19 were blended, studied and analyzed, the result was that the antioxidant activity of EV9 and EV19 were significantly higher than their samples (p<0.05) and had a little low than EEH. So, EEH could improve the antioxidant activity of vinegar. The study could provide a theoretical basis for the application of eucommia ulmoides leaves in food.

     

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