山菠菜酸乳的研制及抗氧化性研究
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摘要
以山菠菜、蔗糖、异抗坏血酸钠和β-环状糊精为辅料,利用保加利亚乳杆菌与嗜热链球菌发酵生产新型酸乳。确定最佳工艺参数为:加糖量9%,提取山菠菜汁的料液比1:10,添加量25%。证明了该酸乳具有较好的抗氧化能力:达到50%清除率的酸乳上清液添加量和0.2 mg·mL-1的Vc分别为,羟自由基:1.2 mL和2.0 mL;氧自由基:3.5 mL和0.8 mL;DPPH自由基:1.3 mL和1.8 mL;对于硝酸盐的清除作用则表现明显的低添加量下酸乳提取液优于Vc,而添加量大于2.5 mL时,Vc的效果好些。
Utilizing Prunella asiatica nakai, sucrose, sodium iso-ascorbic acid and β-cyclic dextrin as supplemental material, Lactobacillus bulgaricus and Streptococcus thermophilus are added and milk is fermented. The optimum fermentation conditions are as follows: the sugar amount is 9%, mountain spinach juice extraction ratio of solid to liquid is 1:10, and adding of that is 25%. The yoghurt has better capacity of antioxidation. The best technical parameters are as follows: the adding of supernatant that radical-scavenge is up to 50% and 0.2 mg·mL-1 Vc is 1.2 mL and 2.0 mL on hydroxyl radicals(·OH), 3.5 mL and 0.8 mL on oxygen radicals(O2-·) and 1.3 mL and 1.8 mL on DPPH radicals, respectively. The scavenging action on the DPPH radicals is obviously better than Vc when the adding amount is lower. But when the adding amount is excess 2.5 mL, the scavenging action is a little weaker than Vc.
Utilizing Prunella asiatica nakai, sucrose, sodium iso-ascorbic acid and β-cyclic dextrin as supplemental material, Lactobacillus bulgaricus and Streptococcus thermophilus are added and milk is fermented. The optimum fermentation conditions are as follows: the sugar amount is 9%, mountain spinach juice extraction ratio of solid to liquid is 1:10, and adding of that is 25%. The yoghurt has better capacity of antioxidation. The best technical parameters are as follows: the adding of supernatant that radical-scavenge is up to 50% and 0.2 mg·mL-1 Vc is 1.2 mL and 2.0 mL on hydroxyl radicals(·OH), 3.5 mL and 0.8 mL on oxygen radicals(O2-·) and 1.3 mL and 1.8 mL on DPPH radicals, respectively. The scavenging action on the DPPH radicals is obviously better than Vc when the adding amount is lower. But when the adding amount is excess 2.5 mL, the scavenging action is a little weaker than Vc.
引文
[1]孙玉敏,金顺姬,罗丹娜.鹿药,四叶菜,山菠菜氨基酸和无机元素测定[J].中国野生植物资源,2006,25(3):59-60.
[2]赵晋府.食品工艺学[M].北京:中国轻工业出版社,1999.
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[2]赵晋府.食品工艺学[M].北京:中国轻工业出版社,1999.
[3]刘国艳.自由基的生物学效数及自由基清除系统的功能特性[J].上海交通大学学报,2002(s1):93-96.
[4]贾长虹,常丽新,杨亚男,等.玫瑰叶黄酮的提取及其对亚硝酸盐的清除作数研究[J].食品数机械.2009,25(5):78-81.
[5]何玲玲,王新,石中亮,等.水提板栗壳色素对羟自由基和超氧阴离子自由基的清除作数[J].食品数机械,2006,22(6):56-59.
[6]崔文新,张静静,耿越.几种天然植物色素清除自由基能力比较研究[J].山东师范大学学报(自然科学版),2006,21(2):105-107.
[7]常丽新,张丽芳,杜密英,等.月季花色素的稳定性及对亚硝酸盐的清除作数研究[J].食品科学,2005,26(7):99-101.