食品工业科技2013，Vol.34Issue(12)：94-97,4.
杜仲叶酶解液辅助提高醋抗氧化活性的研究
Collaborative antioxidant activity of eucommia ulmoides leaves enzymatic hydrolysate and vinegar
摘要
Abstract
The objective of this test was to study the synergistic effect between eucommia ulmoides oliv leaves enzymatic hydrolysate(EEH) and vinegar,the influence of EEH on vinegar.The antioxidant activity of EEH and eucommia ulmoides blending vinegar(EV) was studied,such as DPPH radical scavenging activity,hydroxy radical scavenging activity and reducing power.The results showed that EEH had strong antioxidant activity.when EEH was applied into food,CA content of the products should not be less than 10 μ g/mL.According to above results,EV9 and EV19 were blended,studied and analyzed,the result was that the antioxidant activity of EV9 and EV19 were significantly higher than their samples(p＜0.05) and had a little low than EEH.So,EEH could improve the antioxidant activity of vinegar.The study could provide a theoretical basis for the application of eucommia ulmoides leaves in food.关键词
杜仲叶酶解液/醋/抗氧化Key words
eucommia ulmoides oliv leaves enzymatic hydrolysate /vinegar/antioxidant activity分类
轻工纺织引用本文复制引用
贾春凤,王松,戎柯晓,孙晓琦,郝建新,周方,伏邦炳,干苏灵,张柏林..杜仲叶酶解液辅助提高醋抗氧化活性的研究[J].食品工业科技,2013,34(12):94-97,4.基金项目
国家星火计划项目(2010GA600015). （2010GA600015）
