桑葚酸奶发酵贮藏过程中活性成分和抗氧化活性变化特征  

Variation of active constituents and antioxidant activity in mulberry juice yoghourt during fermentation and storage period

作　　者：蔡翔 胡桂萍[1,2,3] 曹红妹 叶川[1,2,3] 王丰 胡丽春 CAI Xiang;HU Guiping;CAO Hongmei;YE Chuan;WANG Feng;HU Lichun(Economic Crops Research Institute of Jiangxi Province,Nanchang 330202,China;Jiangxi Sericulture and Tea Research Institute,Nanchang 330202,China;Research Center for Silk and Mulberry Engineering&Technology in Jiangxi,Nanchang 330202,China)

机构地区：[1]江西省经济作物研究所,南昌330202 [2]江西省蚕桑茶叶研究所,南昌330202 [3]江西省蚕桑工程技术研究中心,南昌330202

出　　处：《中国乳品工业》2023年第3期41-45,共5页China Dairy Industry

基　　金：江西省产业技术体系建设专项(JXARS-23)。

摘　　要：以新鲜桑椹和牛奶为原料制备桑椹酸奶,测定其发酵24 h和储藏21 d总酚、总黄酮、铁离子还原能力、DPPH自由基清除能力、ABTS自由基清除能力指标,以期探明桑葚酸奶发酵贮藏过程中活性成分和抗氧化活性变化特征。结果显示:桑椹酸奶发酵期,其体系内活性成分和抗氧化活性均得到提高;储藏前段(1~10 d),桑葚酸奶体系各指标呈小幅度下降但差异不显著,后期(11~21 d)则呈快速下降;相关性分析显示发酵期和贮藏期桑葚酸奶体系中的总酚、总黄酮含量与铁离子还原能力、DPPH自由基清除能力、ABTS自由基清除能力呈极显著正相关(P<0.01)。结果表明:发酵可有效提高桑葚酸奶体系中的活性成分含量和抗氧化活性,且这部分活性物质和活性可以维持10 d。Fresh mulberry and milk were used as raw materials to develop functional mulberry juice yoghourt.The total phenolic,total flavonoids,the value of FRAP,DPPH and ABTS of the mulberry juice yoghourt,in order to verify the variation of active constituents and antioxidant activity in mulberry juice yoghourt during the fermentation and storage period.The results showed that the active substances and antioxidant activities were increased after 24 h fermentation,and The indexes of mulberry yogurt system during storage period showed a small decrease but no significant difference in the storage period of 1-10 days,and a rapid decrease during 11-21 days of storage period.Correlation analysis showed that there was a significant positive correlation between the total phenolic flavonoid content and the ferric reducing ability,DPPH free radical scavenging ability and ABTS free radical scavenging ability(P<0.01).The aboved results diaplayed content of polyphenols and three kinds of free radicals in mulberry yogurt system increase effectively after fermentation,and also could remain steady within the storage period of 10 days.

关 键 词：桑葚 酸奶 抗氧化活性 发酵 贮藏期 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]