维吾尔传统奶制品酸凝乳的营养成分和抗氧化性能的研究  

Study on nutritional components of the uyghur traditional food-acid curd and effects on anti-oxidation

作　　者：穆赫塔尔.伊米尔艾山 库尔班.吾斯曼 萨提瓦力迪.海力力 艾来提.苏里坦 

机构地区：[1]新疆大学化学与化工学院,乌鲁木齐830046 [2]喀什师范学院生化系,新疆喀什844007

出　　处：《中国乳品工业》2014年第10期7-10,共4页China Dairy Industry

摘　　要：采用食品理化检验分析方法测定了酸凝乳中VA(维生素A)、VC(维生素C)、总黄酮、总生物碱、胆固醇、脂肪、蛋白质、总糖、总酸和9种微量元素质量分数,结果表明,每100g酸凝乳中其含量分别为275.0μg,1.61μg,19.71 mg,43.50μg,81.03μg,12.21 g,12.21 g,0.57 g,19.85 g。用Na2S2O3-I2滴定法测定乙醇提取物、芦丁和VC分别对棉籽油、羊油脂的过氧化(POV)值,对棉籽油的抗氧化效果为:0.02%Rutin>0.02%Vc>1.0%乙醇提取物>0.5%乙醇提取物,对羊油的抗氧化效果为:0.02%Rutin>0.02%Vc>0.01%乙醇提取物>0.05%乙醇提取物。分光光度法测试结果表明酸凝乳乙醇提取物、芦丁和VC清除羟自由基(·OH)能力为0.02%Vc>0.02%Rutin>0.02%酸凝乳乙醇提取物;酸凝乳中蛋白质和总酸的含量较多,微量元素Ca含量较高,其次是Mg和Zn;酸凝乳具有抗氧化性和清除自由基能力,可有效地延缓油脂的脂质过氧化反应。UV spectra,Sohlets method and AAS were applied to determine the VA,VC,flavonoid,alkaloid and cholesterin,the antioxidative,total fat. and the trace elements in acid curd. The result indicated that there are 275.0μg of VAand 1.61μg of VCin every 100 g acid curd.Amount of the total flavonoids,alkaloids,cholesterin and protein respectively are 19.71 mg,43.50μg,81.03μg and 12.21 g in every 100 g acid curd. The Amount of total sugar and total acid respectively are 0.57 g and 19.85 g. It has higher amount of Ca and Mg,Zn elements. And Study on Antioxidant Activity of Ethanolic Extracts from acid curd;Na2S2O3-I2 titrimatric method was applied to measuring peroxide value（POV）;the antioxidatant effect to oil and suet were inspected by the determination of POV. UV spectra was applied to determine and comparative the ability of scavenging the hydroxyl free radical（·OH）. The results showed that 0.02% Rutin has higher activity than the0.02% VCand 1.0% or 0.5% ethanolic extract on the cottonseed oil,and also that 0.02% Rutin has higher activity than the 0.02% VCand0.01% or 0.05% ethanolic extract on the suet. The ability of 0.02% standart Sample of Flavone（Rutin） eliminating·OH is stronger than 0.02%Vc and 0.02% ethanolic extract, Ethanolic Extracts from acid curd can restrain the reaction of lipid peroxidation of oil and the ability of scavenging free-radical.

关 键 词：酸凝乳 营养成分 抗氧化性 测定 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]