紫苏发酵乳体外抗氧化活性的研究  

Study on vitro antioxidant activity of perilla meal fermented milk

作　　者：田海娟[1,2] 罗佳 孙宇 张传智 潘艳[2] 张艳 TIAN I Iaijuan;LUO Jia;SUN Yu;ZIIANG Chuanzhi;PAN Yan;ZI IANG Yan(Jilin Province Key Laboratory of Grain and Oil Processing Jilin Business and Technology College, 130507 China;Branch of Food Engineering Jilin Business and Technology College, Changchun 130507, China)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春1300507 [2]吉林工商学院粮食学院,吉林长春130507

出　　处：《中国乳品工业》2019年第6期14-17,64,共5页China Dairy Industry

基　　金：2019年吉林省科技厅科技发展计划项目(20190301012NY)

摘　　要：本文以提油之后的紫苏籽粕为原料,以开菲尔菌发酵紫苏酶解液,以羟基自由基(·OH)清除率、DPPH自由基清除率为考察指标,采用单因素法和正交试验法,对紫苏发酵乳的体外抗氧化活性工艺进行优化。结果表明:加糖量对紫苏发酵乳的羟基自由基清除率有显著影响(P<0.05),开菲尔菌接种量、加糖量对紫苏发酵乳的DPPH清除率有显著影响(P<0.05)。紫苏发酵乳的抗氧化活性的最佳生产工艺条件为:开菲尔菌接种量10%,加糖量12%,紫苏酶解液含量30%,培养时间10 h,此条件下所得·OH清除率、DPPH自由基清除率分别为(97.64±0.63)%和(97.90±0.69)%。Perilla seed meal as raw material, Kefir strain fermenting perilla enzymolysis liquid, the scavenging rate of the hydroxyl radicals(·OH)and the scavenging rate of DPPH radical scavenging were the index. The reaction parameters were optimized by using the single factor analysis and orthogonal test. The results showed that sugar content had a significant influence on the ·OH scavenging rate of perilla meal fermented milk(P<0.05). The inoculation quantity of Kefir strain and sugar content had a significant influence on the DPPH radical scavenging rate of perilla meal fermented milk(P<0.05). the preparation conditions of antioxidant perilla meal fermented milk were as follows: with inoculation quantity of Kefir strain 10%, sugar content 12%, perilla enzymolysis liquid content 30%, culture time 10 h,·OH scavenging rate and DPPH radical scavenging rate were(97.64±0.63)% and(97.90±0.69)%.

关 键 词：紫苏粕 发酵乳 开菲尔菌 抗氧化活性 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]