红茶菌的发酵条件及抗氧化活性  

Fermentation condition and antioxidant activity of Kombucha

作　　者：丁艳如[1] 陈爽[1] 朱忠顺 李昊燃[1] 朱显峰[1] 

机构地区：[1]河南大学生命科学学院生物工程研究所,开封475001

出　　处：《食品科技》2016年第3期21-26,共6页Food Science and Technology

基　　金：教育部高等学校博士学科点专项科研基金项目(20124103120002);河南省科技攻关计划项目(132102310421);河南大学研究生优秀学位论文培育计划(理学硕士)项目(Y1425010)

摘　　要：对红茶菌发酵过程中的p H、糖度、总糖、总酸及总酚含量等随发酵时间的变化进行了研究。结果表明,红茶菌发酵过程中总酚含量与还原力变化呈明显的正相关。抗氧化活性研究的结果表明:红茶菌发酵液对DPPH·有很好的清除率,高达90%以上,且不受发酵时间影响;对超氧阴离子的清除率具有发酵时间依赖性,发酵10 d时清除率可达100%;对羟基自由基的清除率相对较低,但仍在20%以上。红茶菌发酵8 d时适宜饮用,此时已具有较强的抗氧化活性。The content change of p H,soluble solids,total sugar,total acidity and polyphenols in the fermentation of Kombucha was studied.The results showed that there was a significant positive correlation between polyphenols and reducing power.The results of antioxidant activity showed that the fermentation broth had good scavenge percentage of 1,1-dipheny-2-picrylhydrazyl radicals,reached 90%,and unaffected by fermentation time.The scavenge percentage of superoxide anion radicals showed positive correlation with fermentation time,it reached 100% when ferment 10 days.The scavenge percentage of hydroxyl was unobvious,still exceeded 20%.Kombucha was drinkable when ferment about 8 days,and exhibited obvious antioxidant activity.

关 键 词：红茶菌 发酵 自由基 抗氧化 

分 类 号：TS201.3[轻工技术与工程—食品科学]