系列红茶菌饮料抗氧化活性的研究  

Study on the Antioxidant Activity of Tea Fungus Beverage Series

作　　者：王冬梅[1] 姬鄂豫[1] 郭书贤[1] 

机构地区：[1]南阳理工学院生物与化学工程学院,南阳473004

出　　处：《食品工业》2013年第8期34-36,共3页The Food Industry

基　　金：河南省科技攻关项目(0524430007);河南省南阳市科技攻关项目(200410004)

摘　　要：通过对系列红茶菌饮料羟基自由基清除能力和抗氧化值(AOV)的测定,比较研究了三种红茶菌饮料抗氧化活性随培养时间的变化规律,分析了红茶菌饮料抗氧化活性与感官指标的相关性。结果表明,红茶菌发酵前期,羟自由基清除率和AOV随发酵时间迅速增强,先后于第4～6 d到达最高值,最高羟自由基清除率和AOV分别为芦荟红茶菌饮料72%和0.54,玉米红茶菌饮料64.3%和0.48,红薯糖浆红茶菌饮料60.8%和0.37;随发酵时间的进一步延长,羟自由基清除率和AOV缓慢下降;三种饮料抗氧化活性由高到低依次为:芦荟红茶菌,玉米红茶菌,红薯糖浆红茶菌;红茶菌感官评分的增加与抗氧化活性的提高基本同步,红茶菌抗氧化活性与菌体生长具有一致性。Based on series of Kombucha hydroxyl free radical scavenging and antioxidant value （AOV） determination, compare three kinds of beverage antioxidant capacity along with the culture time variation, analyze their antioxidant activity and sensory index correlation. The results showed that fermented prophase, hydroxyl free radical scavenging rate and AOV along with the fermentation time increased rapidly, and reached the highest in 4--6 d. The maximum removal rate and AOV of aloe tea fungus beverage were 72% and 0.54 respectively; those of corn tea fimgus beverage were 64.3% and 0.48 respectively; those of sweet potato syrup tea fungus beverage were 60.8% and 0.37 respectively. With the fermentation time extending, the hydroxyl radical scavenging rate and AOV decreased slowly, and three kinds of beverage antioxidant activity from high to low in order as aloe tea fungus, com tea fungus, sweet potato syrup tea fungus. Kombucha sensory score increased with the ieantioxidant properties of improving basic synchronization, and was consistent with the growth of fungus antioxidant activity.

关 键 词：红茶菌 羟自由基清除率 抗氧化值 抗氧化活性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]