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中国精品科技期刊2020
李俶, 戴涛涛, 程超, 王谢祎, 刘成梅, 陈军, 刘继延. 发酵对南酸枣饮料抗氧化性的影响[J]. 食品工业科技, 2016, (05): 54-59. DOI: 10.13386/j.issn1002-0306.2016.05.002
引用本文: 李俶, 戴涛涛, 程超, 王谢祎, 刘成梅, 陈军, 刘继延. 发酵对南酸枣饮料抗氧化性的影响[J]. 食品工业科技, 2016, (05): 54-59. DOI: 10.13386/j.issn1002-0306.2016.05.002
LI Ti, DAI Tao-tao, CHENG Chao, WANG Xie-yi, LIU Cheng-mei, CHEN Jun, LIU Ji-yan. Fermentation effects on antioxidant activity of Choerospondias axillaris beverage[J]. Science and Technology of Food Industry, 2016, (05): 54-59. DOI: 10.13386/j.issn1002-0306.2016.05.002
Citation: LI Ti, DAI Tao-tao, CHENG Chao, WANG Xie-yi, LIU Cheng-mei, CHEN Jun, LIU Ji-yan. Fermentation effects on antioxidant activity of Choerospondias axillaris beverage[J]. Science and Technology of Food Industry, 2016, (05): 54-59. DOI: 10.13386/j.issn1002-0306.2016.05.002

发酵对南酸枣饮料抗氧化性的影响

Fermentation effects on antioxidant activity of Choerospondias axillaris beverage

  • 摘要: 以南酸枣为主要原料,利用驯化后的乳酸菌(嗜热链球菌,保加利亚乳杆菌)对其进行发酵,制备南酸枣功能型乳酸菌饮料。采用福林酚法、硝酸铝-亚硝酸钠法测定发酵液前后游离酚、游离黄酮的含量变化;采用三种不同抗氧化模型来考察南酸枣功能型乳酸菌饮料发酵前后抗氧化性变化。研究表明,经发酵后,发酵液中的游离酚、游离黄酮含量对比发酵前有明显升高,分别为发酵前的1.3和1.1倍;南酸枣功能型乳酸菌饮料具有较强的抗氧化性,发酵前后DPPH·清除率的IC50分别为0.137、0.185 m L/m L,ABTS+·清除率的IC50分别为0.012、0.015 m L/m L,发酵后的抗氧化能力均为发酵前1.11.4倍;发酵液铁离子还原能力是发酵前的1.41.7倍;且均存在显著性差异(p<0.05)。 

     

    Abstract: Domesticated bacteria( Streptococcus thermophilus and Lactobacillus bulgaricus) were utilized to ferment Choerospondias axillaris to produce functional Lactobacillus beverages of Choerospondias axillaris. The free phenolic and flavonoid compounds of beverages of fermentation and unfermentation were determined by the method of Folin- Ciocaileu and Al( NO3)_3- Na NO2. Three antioxidant model were used to study the change of antioxidant activity of the beverages after fermention of Choerospondias axillaris. The results showed that the content of the free phenolic and flavonoid compounds were increased to 1.3 times,1.1 times respectively after fermentation compared to that of unfermented one. It was found that the antioxidant activity of the beverage was enhanced obviously.The IC50 of DPPH radical- scavenging activity of fermented and unfermented beverages were0.137,0.185 m L / m L,respectively. The IC50 of ABTS radical- scavenging activity of fermented and unfermented beverages were 0.012,0.015 m L / m L,respectively. The antioxidant activity was increased to 1.1~1.4 times,and the ferric reducing / antioxidant ability was increased to 1.4~1.7 times by fermentation.Besides,all the changes showed significant difference( p < 0.05).

     

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