保益加麦精纤维低聚糖的测定及其对酸奶益生菌的影响  

Determination of Oligosaccharides in “Probio+”Malt Extract on Its Effect on Probiotics in Yoghurt

作　　者：陈如琪[1] 吕宝龙[1] 刘少伟[1] 卢艳花[1] 费楠 

机构地区：[1]华东理工大学生物工程学院,上海200237 [2]上海英联食品饮料有限公司,上海200245

出　　处：《乳业科学与技术》2012年第3期34-38,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：上海科学技术委员会项目(10dz1200904);中央高校基本科研业务费专项

摘　　要：采用高效液相色谱法检测保益加麦精中纤维低聚糖含量,并在酸奶制作过程中添加不同比例的保益加麦精,采用平板涂布的方法检测不同储存时间下,检测保益加麦精对酸奶益生菌的生长及储存过程中的影响。结果测得保益加麦精中纤维三糖、四糖含量分别为10.45、2.79μg/mg,当保益加麦精添加量3%、蔗糖添加量4%时,对酸奶中益生菌(保加利亚乳杆菌、嗜热链球菌及双歧杆菌)的促生长作用最好,优于同等添加量的低聚果糖。＂Probio＋＂malt extract,which is extracted from barely,is rich in natural nutrients.An HPLC method was used to determine oligosaccharides in ＂Probio＋＂malt extract in this study.Meanwhile,the effect of different amounts of ＂Probio＋＂malt extract addition on probiotic growth in yoghurt during storage was tested by spread plate method.The results showed that the contents of cellotriose and cellotetraose in ＂Probio＋＂malt extract were 10.45μg/mg and 2.79μg/mg,respectively.The addition of ＂Probio＋＂malt extract at 3% and sucrose at 4% indicated the best growth promoting effect on probiotics（Bulgaria lactobacillus,Streptococcus thermophilus and Bifidobacterium） in yoghurt,which was better than fructo-oligosaccharide at the same levels.

关 键 词：保益加麦精 纤维糖含量 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]