采用双歧杆菌发酵迷迭香扣碗酪的工艺及抗氧化研究  

Development of Rosmarinus officinalis Kouwan Lao Fermented by Bifidobacterium and Its Antioxidant Activity

作　　者：冯红霞 朱立红 韩跃军 马立志 费鹏 李建军 常云鹤 FENG Hong-xia;ZHU Li-hong;HAN Yue-jun;MA Li-zhi;FEI Peng;LI Jian-jun;CHANG Yun-he(College of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005,Guizhou,China;College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471023,Henan,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《食品研究与开发》2020年第12期84-89,共6页Food Research and Development

基　　金：贵州省教育厅2018年度普通本科高校自然科学研究科技拔尖人才支持项目(黔教合KY字[2018]061);贵阳市科技局-贵阳学院科研专项资金(GYU-KYZ[2019~2020]PT10-02)。

摘　　要：以迷迭香和全脂乳粉为原料,采用双歧杆菌进行发酵,利用正交试验优化迷迭香双歧杆菌扣碗酪的最佳配方。在此基础上,利用Fenton反应法、邻苯三酚自氧化法和DPPH比色法测定迷迭香双歧杆菌扣碗酪对羟基自由基(·OH)、超氧阴离子自由基(O2^-·)和DPPH·的清除能力。结果表明迷迭香双歧杆菌扣碗酪的最佳配方为迷迭香∶水为1∶100(g/mL),双歧杆菌干粉添加量0.250%,米酒添加量19%,白砂糖添加量2%。抗氧化试验表明10 g采用双歧杆菌发酵的迷迭香扣碗酪对·OH、O2^-·和DPPH·的清除率分别为69.85%、42.31%和50.16%,显著高于对照组(P<0.05),可见该产品具有良好的抗氧化活性。Rosmarinusofficinalis and whole milk powder were used as theraw materials,as well as,Bifidobacteriumwas used as starter.The best formula of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacteriumwas optimized by orthogonal test.On this basis,Fenton reaction method,pyrogallol autooxidation method andDPPHcolorimetric method were used to determine the scavenging ability of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium to hydroxyl radical(·OH),superoxide anion radical(O2^-·)and DPPH.The results showed that the best formula of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium was Rosemary∶water 1∶100(g/mL),dry powder of Bifidobacterium 0.250%,rice wine 19%and white granulated sugar 2%.The antioxidant test showed that the scavenging ability of 10 g of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium to·OH,O2^-·and DPPH·were 69.85%,42.31%,and 50.16%,respectively,which were significantly higher than that of the control groups(P<0.05),indicating that the product had a good antioxidant activity.

关 键 词：扣碗酪 迷迭香 双歧杆菌 抗氧化活性 羟基自由基 超氧阴离子自由基 DPPH· 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]