牡蛎多糖苹果果醋的制备及其抗氧化活性研究  

The study on the preparation of an apple vinegar with the oyster polysaccharides(CGPS-1)and its antioxidant activities

作　　者：蔡成呈 李欣遥[1] 佟长青[1] 李伟[1] 

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《河北渔业》2015年第12期1-5,43,共6页

基　　金：海洋局公益性行业科研专项(201405017-03)

摘　　要：以苹果醋为主要原料,添加牡蛎多糖采用正交实验研制牡蛎多糖苹果果醋,并测定了牡蛎多糖苹果果醋、牡蛎多糖及苹果醋的ABTS自由基清除能力、DPPH自由基清除能力和还原能力。结果表明,牡蛎多糖苹果果醋的最佳配方为:牡蛎多糖添加量0.3%,酵母添加量0.1%,柠檬酸添加量0.1%,蜂蜜添加量10%,其感官评定得分为86.6。抗氧化测定结果表明,牡蛎多糖苹果果醋ABTS自由基清除率为95.81%,DPPH自由基清除率为95.11%,还原力为0.66,具有较强的抗氧化活性。In this study,an oyster polysaccharides apple vinegar（OPAV）was prepared by adding oyster polysaccharides（CGPS-1）to an apple vinegar based on orthogonal test.The ABTS free radical scavenging effects,DPPH free radical scavenging effects and reducing power of the obtained vinegar were investigated.The results showed that the best formula for the vinegar was 0.3% oyster polysaccharides,0.1% yeast,0.1%citric acid and 10% honey and score of sensory evaluation was 86.6.The data of antioxidant activities showed that ABTS free radical scavenging effects of the vinegar was 95.81%,DPPH free radical scavenging effects was 95.11% and reducing power was 0.66,exhibiting stronger antioxidant activities.

关 键 词：牡蛎多糖 苹果醋 正交实验 抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]