水果红茶菌饮料抗氧化活性分析  

Analysis on antioxidant activity of fruit Kombucha beverage

作　　者：高妍妍 朱显峰[1] 

机构地区：[1]河南大学生命科学学院,开封475004

出　　处：《食品科技》2018年第2期151-155,共5页Food Science and Technology

基　　金：河南省科技攻关计划项目(132102310421;162102210027)

摘　　要：对添加苹果、香橙、猕猴桃原汁的红茶菌饮料进行总酚及抗氧化活性的测定,结果表明3种水果红茶菌饮料的总酚与还原力的变化呈正相关关系,其中猕猴桃红茶菌饮料的总酚最高,可达319 mg/m L,其次香橙红茶菌饮料的总酚达308 mg/m L,苹果红茶菌饮料的总酚达305 mg/m L。3种水果红茶菌饮料的抗氧化活性结果表明:对DPPH自由基的清除能力和对(O2—·)清除能力达到90%,对(·OH)清除能力猕猴桃红茶菌饮料最强,香橙红茶菌饮料次之,苹果红茶菌饮料最弱,但也在30%以上。The total phenolics and antioxidant activity of Kombucha beverage by adding apple, orange and kiwi juice were determined. The results showed that the total phenols of the three kinds of fruit Kombucha beverage were positively correlated with the change of the reducing power. The total phenol of Kombucha beverage of kiwi was the highest, reached 319 mg/m L, and the total phenol Kombucha beverage of orange was 308 mg/m L, the total phenol of Kombucha beverage of apple was 305 mg/m L. The antioxidant activity of the three kinds of fruit Kombucha beverage showed that the scavenging ability of DPPH free radicals and the scavenging ability of（O_2~—·） was 90%. The scavenging ability of（·OH） of Kombucha beverage of kiwi was the strongest, followed by Kombucha beverage of orange, apple Kombucha beverage were the weakest, but were also more than 30%.

关 键 词：红茶菌 总酚 抗氧化活性 自由基 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]