贵州农业科学2025，Vol.53Issue(6)：101-111,11.DOI:10.3969/j.issn.1001-3601.2025.06.011
罗汉果对天麻酸奶品质与活性成分及抗氧化活性的影响
Effects of Siraitia grosvenorii on Quality,Active Components and Antioxidant Activity of Gastrodia elata Yogurt
摘要
Abstract
[Objective]The impacts of Siraitia grosvenorii on the quality and in vitro antioxidant properties of Gastrodia elata yogurt were explored to provide the technical support for the deep processing of G.elata-based foods.[Method]Four yogurt variants of G.elata,S.grosvenorii,a combination of both,and plain milk were prepared using G.elata,S.grosvenorii,and plain milk as raw materials.Single-factor and orthogonal experiments were employed to optimize the processing parameters for G.elata-S.grosvenorii yogurt.Total flavonoids and total phenolics in all variants were quantified by colorimetric assays.The scavenging capacities against DPPH,ABTS,hydroxyl,and superoxide anion radicals,as well as superoxide dismutase(SOD)activity were evaluated by in vitro antioxidant assays.[Result]The best parameters for S.grosvenorii yogurt were a mixed concentrate(G.elata∶S.grosvenorii=8∶2)dosage of 20 mL,starter culture dosage of 0.1 g,sucrose dosage of 8 g,and fermentation time of 8 h,achieving a sensory score of 93.2.Compared with plain milk,S.grosvenorii alone inhibited yogurt water retention.However,when combined with G.elata,it slightly improved water retention,with the combined yogurt(51.82%)outperforming G.elata-only yogurt(50.67%).S.grosvenorii significantly increased total flavonoids(41.87 µg/mL)and total phenolics(18.13 µg/mL)in the combined yogurt.The combined yogurt exhibited enhanced scavenging capacities for DPPH(27.37%),ABTS(32.10%),and hydroxyl radicals(3.57%),alongside elevated SOD activity(3.40%)and superoxide anion scavenging capacity(2.71%),compared to G.elata-only yogurt.Total flavonoids and phenolics showed significant positive correlations with antioxidant indices,confirming their role as primary antioxidant contributors.[Conclusion]S.grosvenorii improves the flavor and texture of G.elata yogurt effectively while enhancing its antioxidant capacity by elevating active component levels.关键词
天麻/罗汉果/酸奶/活性成分/抗氧化/食品加工Key words
Gastrodia elata/Siraitia grosvenorii/yoghurt/active components/antioxidant activity/food processing分类
轻工纺织引用本文复制引用
孟美兰,吕享,余汕,林冰..罗汉果对天麻酸奶品质与活性成分及抗氧化活性的影响[J].贵州农业科学,2025,53(6):101-111,11.基金项目
贵州省科技支撑计划项目"天麻菇蚊绿色防控技术研究及其示范应用"(黔科合支撑[2021]一般 251) （黔科合支撑[2021]一般 251）
贵州省特色功能食品与中药制剂开发攻关大平台(黔教合KY字[2020]006) （黔教合KY字[2020]006）
贵州中医药大学大学生创新创业训练计划项目"天麻罗汉果助眠酸奶研制及其品质评价研究"(贵中医大创合字[2021]95 号) （贵中医大创合字[2021]95 号）
