| 摘要: |
| 【目的】研究红枣乳酸发酵饮料的体外抗氧化活性，为红枣乳酸发酵饮料的进一步开发提供参考。【方法】测定红枣乳酸发酵饮料不同发酵阶段体外DPPH自由基清除能力、ABTS自由基清除能力、Fe3+还原能力及总抗氧化能力，并与枣酒、原枣汁、枣酪饮料及酸枣汁饮料的抗氧化性进行比较。【结果】在所选定的5种枣饮料中，红枣乳酸发酵饮料的抗氧化能力最高，其DPPH自由基清除能力、ABTS自由基清除能力、Fe3+还原能力的Vc抗氧化当量（VCEAC）依次为（223.8±2.4） mg/L、（1 126.64±40.00） mg/L、（1 007.2±40.0） mg/L，总抗氧化能力T AOC值为（56.98±0.41）；其次是枣酒，其4种抗氧化能力的VCEAC依次为（158.6±1.7） mg/L、（920.44±8.27） mg/L、（592.5±10.2） mg/L、（48.44±1.05）；酸枣汁饮料的抗氧化能力最低，其4种抗氧化能力的VCEAC依次为（81.9±0.7） mg/L、（30.67±1.07） mg/L、（156.2±10.5） mg/L、（23.45±0.30）。红枣乳酸发酵饮料的抗氧化活性与多酚类物质含量有显著相关性(P<0.05)。在乳酸发酵初期(0～12 h)，红枣乳酸发酵饮料的抗氧化能力显著增强（P<0.05），发酵12～72 h时其DPPH自由基清除能力和Fe3+还原能力无显著变化（P>0.05）；发酵12～48 h其ABTS自由基清除能力无显著变化，发酵48～72 h 时其ABTS自由基清除能力显著增强。【结论】红枣乳酸发酵饮料具有较强的抗氧化活性，且具有乳酸发酵特有的香味，口感柔和，是值得开发的一种枣饮料产品。 |
| 关键词: 红枣 乳酸发酵饮料 枣饮料 抗氧化活性 |
| DOI： |
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| 基金项目:陕西省农业科技创新项目（2012NKC02-02） |
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| Antioxidant activity of jujube beverage fermented with lactic acid bacteria |
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JIN Yu-hong,LI Zhi-xi,QIAO Yan-xia,et al
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| Abstract: |
| 【Objective】The antioxidant activity of jujube beverage fermented with lactic acid bacteria (JBFLAB) was studied to provide reference for further development of JBFLAB.【Method】The antioxidant properties of JBFLAB and its intermediate products in vitro (DPPH scavenging activity,ABTS+ scavenging activity, Fe3+ reducing power and total antioxidant capacity) at different fermentation stages were investigated and compared with that of jujube wine,jujube juice without fermented,jujube yogurt juice,and wild jujube juice.【Result】JBFLAB exhibited the highest antioxidant activities with DPPH,ABTS and reducing power VCEAC values of (223.8±2.4) mg/L,(1 126.64±40.00) mg/L,and (1 007.2±40.0) mg/L and total antioxidant capacity (T-AOC) of (56.98±0.41).JBFLAB was followed by jujube wine,which had VCEAC of (158.6±1.7) mg/L,(920.44±8.27) mg/L and (592.5±10.2) mg/L and T-AOC of (48.44±1.05).Juice of wild jujube showed the lowest antioxidant capacities with VCEAC of (81.9±0.7) mg/L,(30.67±1.07) mg/L and (156.2±10.5) mg/L,and T-AOC of (23.45±0.30).There was significant correlation between antioxidant capacity and total polyphenols content (P>0.05) in JBFLAB.The antioxidant capacity of JBFLAB increased significantly (P<0.05) at fermentation prophase (0－12 h).At 12－72 h,DPPH free radical scavenging activity and reducing power had no significant change (P>0.05).At 12－48 h,ABTS+ scavenging activity had no significant change at 12-48 h (P>0.05),but increased significantly (P<0.05) at 48－72 h.【Conclusion】JBFLAB not only had strong antioxidant capacity,but also had the unique aroma of lactic acid fermentation.It also tasted smooth and soft and merited development. |
| Key words: jujube lactic acid fermentation jujube beverage antioxidant activity |
