杨梅果醋体外抗氧化活性的研究OA北大核心CSCDCSTPCD
Preliminary investigation of in vitro antioxidant activities for red bayberry fruit vinegar
探讨固定化发酵杨梅果醋的体外抗氧化能力.采用羟自由基清除、DPPH自由基清除和还原力测定等3种方法对杨梅的果醋、果汁和果酒,以及苹果醋和高粱醋进行初步比较研究.结果表明:杨梅汁、杨梅果酒和杨梅果醋抗氧化能力依次降低,尤其在低浓度受试水平尤为显著；但当试验体积分数达到30％时,杨梅果醋的羟自由基清除率达到88.3％,DPPH自由基清除率达到63％,接近杨梅汁的水平；杨梅果醋抗氧化活性低于高梁醋,但显著优于苹果醋.原醋浓度达到一定水平的杨梅果醋饮料可…查看全部>>
To investigate in vitro antioxidant activities of red bayberry fruit vinegar fermented by immobilized acetic acid bacteria cells. The antioxidant activities of red bayberry fruit vinegar, juice and wine, as well as apple vinegar and sorghum vinegar, were comparatively researched using three different methods: the hydroxyl radical scavenging, the 1, l-diphenyl-2picrylhydrazyl (DPPH) radical scavenger, and the reducing capacity assay. The antioxidant activitie…查看全部>>
谢思芸;钟瑞敏;肖仔君;邓泽元
南昌大学生命科学与食品工程学院,江西南昌 330047南昌大学生命科学与食品工程学院,江西南昌 330047韶关学院英东食品科学与工程学院,广东韶关 512005韶关学院英东食品科学与工程学院,广东韶关 512005
杨梅果醋抗氧化活性固定化发酵
red bayberry fruit vinegar antioxidant activity immobilized cells fermentation
《食品与机械》 2012 (6)
125-128,4
广东省科技攻关项目(编号:2009B020312017)韶关市科技项目(编号:韶科[2009]80)
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