山菠菜酸乳的研制及抗氧化性研究  

Study on Preparation of Prunella Asiatica Nakai Beverage and Antioxidation

作　　者：刘涛方 蔡娜娜[1] 郭海鹏[1] 张健[1] 卿玲杉 贾长虹[1] 

机构地区：[1]河北联合大学生命科学学院,河北唐山063020

出　　处：《唐山师范学院学报》2014年第2期55-58,共4页Journal of Tangshan Normal University

基　　金：河北省科技计划项目(0722070D-5)

摘　　要：以山菠菜、蔗糖、异抗坏血酸钠和β-环状糊精为辅料,利用保加利亚乳杆菌与嗜热链球菌发酵生产新型酸乳。确定最佳工艺参数为:加糖量9%,提取山菠菜汁的料液比1:10,添加量25%。证明了该酸乳具有较好的抗氧化能力:达到50%清除率的酸乳上清液添加量和0.2 mg·mL-1的Vc分别为,羟自由基:1.2 mL和2.0 mL;氧自由基:3.5 mL和0.8 mL;DPPH自由基:1.3 mL和1.8 mL;对于硝酸盐的清除作用则表现明显的低添加量下酸乳提取液优于Vc,而添加量大于2.5 mL时,Vc的效果好些。Utilizing Prunella asiatica nakai, sucrose, sodium iso-ascorbic acid and β-cyclic dextrin as supplemental material, Lactobacillus bulgaricus and Streptococcus thermophilus are added and milk is fermented. The optimum fermentation conditions are as follows： the sugar amount is 9%, mountain spinach juice extraction ratio of solid to liquid is 1：10, and adding of that is 25%. The yoghurt has better capacity of antioxidation. The best technical parameters are as follows： the adding of supernatant that radical-scavenge is up to 50%and 0.2 mg·mL-1 Vc is 1.2 mL and 2.0 mL on hydroxyl radicals （·OH）, 3.5 mL and 0.8 mL on oxygen radicals （O2-·） and 1.3 mL and 1.8 mL on DPPH radicals, respectively. The scavenging action on the DPPH radicals is obviously better than Vc when the adding amount is lower. But when the adding amount is excess 2.5 mL, the scavenging action is a little weaker than Vc.

关 键 词：山菠菜 发酵 自由基 乳酸 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]