摘要
考察了竹醋液的抗氧化性能(对超氧阴离子自由基、羟基自由基、DPPH自由基的清除能力及还原能力)以及对大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌及副溶血性弧菌4种常见食源性致病菌的抑制效果。结果表明,竹醋液具有一定的抗氧化能力和较好的抑菌能力,并且随着竹醋液浓度的升高,抗氧化能力和抑菌能力随之增强。
The antioxidant activity of bamboo vinegar was investigated by employing various established in vitro systems, such as superoxide/hydroxyl/1, 1-diphenyl-2-picrylhydrazyl （DPPH） radicals and reducing power. In addition, the antibacterial activity of bamboo vinegar was studied against common food- borne pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Vibrio Parahaemolyticus, respectively. The results showed that the antioxidant activity and theantibacterial activity increased with the increasing of concentrations of bamboo vinegar.
出处
《食品科技》
CAS
北大核心
2013年第1期261-265,共5页
Food Science and Technology
基金
"十二五"国家支撑计划项目(2012BAD38B09)
上海市科委工程中心建设项目(11DZ2280300)
关键词
竹醋液
抗氧化性
抑菌性
bamboo vinegar
antioxidant activity
antibacterial activity
