黑米发酵乳的体外抗氧化活性研究  

In Vitro Study on the Antioxidant Activities of Fermented Black Rice Milk

作　　者：郭飞翔[1] 韩青青[1] 黄玉军[1] 顾瑞霞[1] 陈霞[1] 鲁茂林[1] 

机构地区：[1]江苏省乳品生物技术与安全控制重点实验室,扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品研究与开发》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)

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.

关 键 词：黑米 发酵乳 抗氧化 体外 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]