红茶菌饮料澄清度与抗氧化性能力的研究  

Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage

作　　者：俸毅[1] 张伟敏[2] 蒋盛军[3] 罗长辉[3] 但忠[3] 

机构地区：[1]海南大学环境与植物保护学院,海南儋州571737 [2]海南大学食品学院,海南儋州571737 [3]中国热带农业科学院热带作物品种资源研究所,海南儋州571737

出　　处：《茶叶科学》2009年第6期426-429,共4页Journal of Tea Science

基　　金：木薯现代产业技术体系(nycytx-17);中国热带农业科学院博士后科研启动基金项目(RKYY0602)资助

摘　　要：初步研究了不同培养时间对红茶菌的澄清度与抗氧化能力的影响。实验结果表明:(1)随着培养时间的延长,红茶菌饮料澄清度逐渐降低,培养5d的红茶菌饮料澄清度较好,达80%以上;但是超过5d,红茶菌饮料澄清度显著降低。(2)红茶菌饮料具有较强清除1,1-二苯基苦基苯肼(1,1-diphenyl-2-pierylhydrazyl,DPPH)自由基和·OH自由基能力。研究结果表明:在前5d内,红茶菌饮料清除DPPH自由基和·OH自由基能力随之增强;但是培养5d后,清除DPPH自由基和·OH自由基能力反而发生了降低。Effect of culture time on the clarification and the antioxidant capacity of kombucha beverage was studied.The expermental results showed：（1）when the culture time was prolonged,the clarity of kombucha beverage gradually decreased;the kobucha beverage cultured for 5 days has a higher clarification more than 80%;but the clarity of kombucha beverage significantly decreased after culturing for 5 days.（2）kombucha beverage showed strong scavenging capacity on 1,1-diphenyl-2-pierylhydrazyl（DPPH） and ·OH radical.Expermental results aloso indicated that the scavenging capacity of kombucha beverage on DPPH and·OH radical increased within the five days, and gradually decreased with the prolonging culturing time after 5 days.

关 键 词：红茶菌 澄清度 抗氧化能力 

分 类 号：S571.1[农业科学—茶叶生产加工] TS275.4[农业科学—作物学]