中国食品添加剂Issue(1)：175-181,7.
发酵时间对五种果蔬酵素抗氧化活性的影响
Effects of fermentation time on antioxidant activity of five fruits and vegetables
王益莉 1欧雪莲 1李朝南 1王越 1常清宁 1秦川 1俞苓1
作者信息
- 1. 上海应用技术大学,香料香精技术与工程学院,上海201418
- 折叠
摘要
Abstract
Pineapple,carrots,pears,oranges,cucumber are fruits and vegetables which contain a rich level of nutrients,with not only excellent taste,but also a variety of important functions.It is more conducive to human body absorption after fermentation and can be applied into facial mask and other skin-care products.In order to study the change trend of the indexes during these fruits and vegetables' fermentation,the fresh fruits and vegetables were used as the substrate and the direct-acting dry yeast was added to carry out the fermentation experiment.Experimental results showed that,pH and sugar content decreased during the fermentation.The reducing power,total phenol content and DPPH and hydroxide radical scavenging capacity began to decline since around 28h.The results could be concluded that the optimal fermentation length of time was 28h.关键词
短期发酵/果蔬/抗氧化/糖度/总酚Key words
short-term fermentation/fruit and vegetable/anti-oxidation/sugar degree/total phenol分类
轻工纺织引用本文复制引用
王益莉,欧雪莲,李朝南,王越,常清宁,秦川,俞苓..发酵时间对五种果蔬酵素抗氧化活性的影响[J].中国食品添加剂,2018,(1):175-181,7.
