利用Fenton体系对西藏灵菇酸奶的抗氧化活性的评价

Study on Anti-oxidative Activity of Tibet Linggu Fungus Yogurt by Fenton System

本文采用Fenton体系对市售酸牛奶、自制西藏灵菇酸牛奶进行了抗氧化活性研究。绘制了酸牛奶清除羟自由基清除率曲线,结果表明它们清除羟基自由基能力的大小顺序为:君乐宝酸牛奶>蒙牛酸牛奶>西藏灵菇酸牛奶,抗坏血酸的Ec50为0.113 mg/mL,约600～700 g酸牛奶相当于1 g抗坏血酸的抗氧化性活性。同时对反应体系所需时间、温度进行了探讨,实验表明:Fenton反应体系不受温度和时间的影响。

The antioxidatine activity of commercial yogurts and homemade Tibet Linggu fungus yogurt was studied based on Fenton system. It was found that the hydroxyl radical scavenging ability of yogunts was Jun Le Bao〉Mongniu〉Linggu. The Ec50 of ascorbic acid was 0. 113 mg/mL, indicating that the antioxidact activity of 600-700 g yogunt was approximately equal to that of 1 g ascorbic acid.