食品工业科技Issue(9)：131-133,3.
酸奶发酵对绿茶粉功效成分和抗氧化性的影响
Effect of fermentation of yoghurt on functional compounds and antioxidant activity of green tea powder
摘要
Abstract
Green tea powder yoghurt was developed to improve tea consumption and get a new kind of yoghurt.The yoghurt had all-sided nutrition and new flavor.To study the effect of fermentation of yoghurt on the green tea powder,functional compounds and antioxidative activity of the yoghurt were studied.Results showed that after fermentation in yoghurt system catechin remained 93.64%,tea polyphenols was 79.71%;chlorophyll A showed a decrease by 46.83%,chlorop-hyll B by 87.02%,total chlorophyll by 63.94%;antioxidative activity increased by 9.37%.According to these findings,addition of green tea powder to yoghurt can be recommended to take advantage of their beneficial properties on human health attributed to their functional compounds and antioxidant activity.关键词
绿茶粉/功效成分/抗氧化性Key words
green tea powder/functional compounds/antioxidative activity分类
轻工纺织引用本文复制引用
孙卉子,朱科学,朱跃进,王彬..酸奶发酵对绿茶粉功效成分和抗氧化性的影响[J].食品工业科技,2011,(9):131-133,3.基金项目
科技部科研院所技术开发研究专项资金 （）
浙江省公益技术研究农业项目 （）
