两种酵素产品抗氧化活性分析  

Analysis on Antioxidant Activity of Two Natural-ferments

作　　者：陈爽[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,河南开封475004

出　　处：《食品研究与开发》2017年第3期32-34,共3页Food Research and Development

摘　　要：试验通过复合酵素对羟自由基、超氧阴离子自由基和DPPH自由基的清除能力以及还原力的大小的测定,来评价、比较两种酵素产品的体外抗氧化能力。结果表明:试验范围内,酵素产品在体外的抗氧化性良好,抗氧化能力总体上与0.1 g/L抗坏血酸相当;其中,产品A的抗氧化性能优于产品B,产品A的总酚含量可达280 mg/m L。In this experiment,the scavenging effect evaluated the antioxidant activity of two miciobial naturalferments on·OH,O2^-·,DPPH·and reducing capacity. The results showed that the two ferments both had well performance in vitro antioxidant activity and as excellent as ascorbic acid（0.1 g/L）. Ferments A was quite significant than B,its total phenol content was 280 mg/m L.

关 键 词：酵素 自由基 还原力 总酚 

分 类 号：TQ925[轻工技术与工程—发酵工程]