乳酸菌的抗氧化活性及其在水产品加工中的应用  

Antioxidant activity of lactic acid bacteria and its application in aquatic products processing

作　　者：王悦齐[1,2] 吴燕燕[1] 李来好[1] 王锡昌[2] 蔡秋杏[1] 杨贤庆[1] 

机构地区：[1]中国水产科学研究院南海水产研究所农业部水产品加工重点实验室,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第8期356-360,364,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371800);广东省海洋渔业科技推广专项(A201301C01,A201201I04);中国水产科学研究院基本科研业务费资助(2014C05XK01)

摘　　要：近年来,抗氧化活性研究已成为食品科学领域的研究热点。本文根据国内外乳酸菌抗氧化能力研究的现状,从乳酸菌抗氧化评价体系、作用机制及其在水产品加工的应用现状进行论述,旨在为水产加工行业更好地利用乳酸菌的抗氧化活性提供参考依据。The antioxidative activity had been become a hot topic in the field of food science in recent years.Research status on lactic acid bacteria in the world were introduced in this article. Then the evaluation system of antioxidative activity by lactic acid bacteria,their mechanism and applications in aquatic product were discussed. The main purpose of this study was to provide reference for utilizing antioxidative activity of lactic acid bacteria all the better in aquatic products processing industry.

关 键 词：乳酸菌 抗氧化 评价体系 机制 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]