胎菊风味老酸奶的研制及其抗氧化作用  

Development of Chrysanthemum buds Flavored Old Yoghurt and Its Antioxidant Activity

作　　者：王会凤 李源馨 WANG Huifeng;LI Yuanxin(College of Physical Education,Huanghuai University,Zhumadian 463000;College of Food Science and Nutrition,University of Leeds,Leeds LS29JT,UK)

机构地区：[1]黄淮学院体育学院,驻马店463000 [2]利兹大学食品科学与营养学院,利兹LS29JT

出　　处：《食品工业》2021年第11期157-161,共5页The Food Industry

摘　　要：以胎菊为主要研究对象,以感官评分为指标,利用单因素试验和正交试验优化胎菊风味老酸奶的最佳配方。利用Fenton反应法,邻苯三酚自氧化法以及DPPH比色法分析胎菊风味老酸奶对羟基自由基(·OH)、超氧阴离子自由基(O_(2)^(-))、和DPPH的清除能力。结果表明,胎菊风味老酸奶的最佳配方为胎菊浆添加量10%、白砂糖添加量8%、发酵剂接种量2.5%、复合稳定剂添加量0.4%。抗氧化试验表明, 5 g的胎菊风味老酸奶对·OH、O_(2)^(-)、和DPPH的清除率分别为62.72%, 33.62%和25.29%,显著高于对照组(p<0.05)。可见,胎菊的添加显著提高了产品的抗氧化活性。Chrysanthemum buds was used as the main research objects. Using sensory scores as the index, the single factor test and orthogonal test were used to optimize the best formula of chrysanthemum buds flavored old yoghurt. Fenton reaction method, pyrogallol autooxidation method and 1, 1-diphenyl-2-trinitrophenylhydrazine(DPPH) colorimetric method were used to analyze the scavenging ability of chrysanthemum buds flavored old yogurt to hydroxyl radical(·OH), superoxide anion(O_(2)^(-)) and DPPH. The results showed that the best formula of Chrysanthemum buds flavored old yogurt was Chrysanthemum buds pulp addition 10%, white sugar addition 8%, starter inoculum amount 2.5%, and compound stabilizer addition 0.4%. The antioxidant test showed that the scavenging capacity of 5 g Chrysanthemum buds flavored old yogurt on ·OH, O_(2)^(-)and DPPH radical was significantly increased(p<0.05) compared with control group, and the scavenging rates were 62.72%, 33.62%and 25.29%, indicating that the addition of Chrysanthemum buds significantly increased the antioxidant activity of the product.

关 键 词：胎菊 全脂乳粉 老酸奶 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]