强化竹叶提取物对麦乳精抗氧化性能的改进  

Improvement on Anti oxidative Properties of Malted Milk Drink by Enriching the Extract of Bamboo Leaf(Ebl)

作　　者：张英[1] 吴晓琴[1] 傅小伟[1] Faisal H.A.Othman 

机构地区：[1]浙江大学食品科学和营养系,杭州310029

出　　处：《食品科学》2001年第6期76-79,共4页Food Science

摘　　要：本研究在麦乳精(阿华田)中强化竹叶提取物(Ebl972)，以期能显著改进制品的抗自由基和抗氧化能力，并保护其中VA和VE的活性。方法和结果：(1)通过感官评定得出在阿华田中强化1％的EBI972是适宜的；(2)用化学发光法测定阿华田清除活性氧自由基的能力，表明强化样清除O_2和OH的能力分别是对照的2.4和1.6倍；(3)用硫代巴比妥酸法测定其抗油脂氧化的能力，表明强化后有了极显著的提高；(4)将试样保存在50±1℃，22d后分别测定VA和VE含量，表明强化样中的损失量显著少于对照。结论：竹叶提取物不仅是一种优良的生物黄酮类保健功能因子，同时还是很具潜力的食品抗氧化剂，在麦乳精中的应用除了赋予产品的保健功能外，还能显著改进产品的商品性能。The anti－oxidative properties of malted milk drink,ovaltine,emiched bythe extract of bamboo leaf(Ebl),were investigated here.Sensory evaluation teat figured out that the optimum additive rate of Ebl972 was 1％. At this ratio,the anti－free radical and antioil oxidation capabilities of the enriched ovaltine were remarkably improved,measured by chemiluminescence and thiobarituic acid (TBA) methods respectively;and 1％Ebl972 still protected effectively VA and VE in ovaltine from oxidation loss.Results showed that enriching Ebl into ovaltine improved its commodity property significantly besides the endowment of specific functionality.So it could be concluded that Ebl was not only a kind of excellent bio－flavonoid healthy factor,but also a potent food antioxidant.

关 键 词：竹叶提取物 生物黄酮 强化 麦乳精 抗自由基 抗氧化 改进 保健食品 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]