桑椹醋绿茶饮料的抗氧化性研究  

Antioxidative activity of mulberry vinegar and green tee viniger

作　　者：金杰[1] 张锋[2] 

机构地区：[1]江苏省徐州医药高等职业学校,江苏徐州221116 [2]徐州工业职业技术学院,江苏徐州221140

出　　处：《中国调味品》2009年第9期54-56,共3页China Condiment

摘　　要：研究开发了桑椹醋绿茶饮料的加工工艺,并利用分光光度法测定桑椹醋绿茶饮料总抗氧化能力以及对超氧阴离子(O2-·)的清除作用,结果表明,桑椹醋绿茶饮料的总抗氧化能力和清除O2-·的能力均高于其它市售三种绿茶饮料。This study developed a mulberry vinegar drink green tea processing technology and the use of spectrophotometric determination of the mulberry vinegar, green tea drinks as well as the total antioxidant capacity of superoxide anions scavenging measured results show that green tea beverages mulberry vinegar total antioxidant capacity and the ability to remove O2^-· the market is higher than the other three kinds of green tea beverages.

关 键 词：桑椹醋 总抗氧化能力 超氧阴离子 

分 类 号：TS264.22[轻工技术与工程—发酵工程]