牛乳及其制品的抗氧化活性研究进展  

The Research of the Antioxidant Activity from Dairy Products

作　　者：王钦博[1] 杭锋[1] 穆海菠[1] 宋馨[1] 朱军伟[1] 

机构地区：[1]乳业生物技术国家重点实验室 光明乳业股份有限公司,上海200436

出　　处：《食品工业》2014年第7期205-209,共5页The Food Industry

基　　金：十二五科技支撑计划课题(2012BAD28B07)新型乳制品的研发与产业化示范,十二五科技支撑计划课题(2013BAD18B01)发酵乳制品乳酸菌菌种与发酵剂的研究与开发

摘　　要：心血管疾病已成为世界范围内影响人类健康重要的疾病之一,而自由基的过度是导致心血管疾病的重要原因。牛乳制品能够有效清除过度的自由基,随着全球乳制品消费量的增加,人们越发注重乳制品在功能性改善方面的作用。综述了目前国内外对牛乳制品抗氧化方面的研究,从牛乳制品中抗氧化成分、乳制品抗氧化研究方法以及牛乳制品配方及加工工艺对抗氧化活力的影响3个方面进行讨论。Vascular diseases are a significant public health problem worldwide. The excess free radicals are one of the important reasons to vascular diseases. Dairy products can remove excessive free radicals effectively. With the increase of the global dairy consumption, the more people pay attention to the roles of the dairy products in functional improvement. This paper reviews the antioxidant activity of dairy products in the domestic and international. Three aspects are discussed, including antioxidant contents in milk products, the research methods of antioxidant activity and the milk products oxidation ability influenced by formula and processing technology.

关 键 词：乳制品 抗氧化 自由基 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]