摘要
对黑米发酵乳抗氧化活性进行了研究。结果表明,当黑米发酵乳、普通发酵乳及20%黑米酶解液3种样品稀释8倍时,黑米发酵乳清除DPPH·,清除·OH,总抗氧化能力,螯合Fe2+能力都是最强的,分别为60.16%,30.76%,0.847,28.43%,并且都显著高于普通发酵乳和20%黑米酶解液的抗氧化能力。研究表明,黑米中的抗氧化功能成分与乳酸菌相互促进,发挥了协同作用,提高了黑米发酵乳的功能特性。
Based on the in vitro experiments, the antioxidant activities of fermented black rice milk was studied. The results showed that when fermented black rice milk, ordinary fermented milk and 20%of black rice juice were diluted 8 times, the fermented black rice milk had the most antioxidant activities in three samples. The fermented black rice milk scavenging DPPH, hydroxyl radicals, reducing power and chelating ferrous ion were 60.16%, 30.76%, 0.847, 28.43%and obviously higher than the other samples. It showed that the antioxidant functional composition of black rice and lactic acid bacteria played a synergy and improved the functional characteristics of the fermented black rice milk when they were mixed.
出处
《食品研究与开发》
CAS
北大核心
2014年第3期4-7,共4页
Food Research and Development
基金
江苏高校优势学科建设工程资助项目
国家科技支撑计划项目(2013BAD18B12)
江苏省科技支撑项目(BE2011383)
江苏省高校自然科学研究重大项目(12KJA550003)
教育部博士点基金(20093250110005)
青年科学基金项目(31201393)
关键词
黑米
发酵乳
抗氧化
体外
black rice
fermented milk
antioxidant
in vitro
作者简介
郭飞翔（1990-），男（汉），在读硕士研究生，研究方向：乳品科学。
通信作者：顾瑞霞（1963-），男（汉），教授，博士生导师，研究方向乳品科学。
