藏灵菇酸乳的抗氧化性研究

Antioxidant activities of Tibetan mushroom yogurt

通过对清除DPPH自由基活性、脂质过氧化抑制活性、亚铁离子的螯合能力和还原能力等试验测定了藏灵菇酸乳的抗氧化性,并与用商业乳酸菌发酵剂发酵制得的酸乳及普通脱脂乳进行抗氧化性对比。结果表明:藏灵菇酸乳在DPPH自由基的最大清除率的能力、对亚油酸过氧化抑制能力和对亚铁离子的最大螯合能力分别达到了87.99%±2.41%、87.75%±1.64%、20.70%±0.65%,均大于商业乳酸菌发酵剂发酵制得的酸乳及普通脱脂乳。证明藏灵菇酸乳与同类产品比较具有较强的抗氧化性。

This studying is aim to evaluate the antioxidative activities of Tibetan mushroom yogurt. The activities were evaluated by the indicators of DPPH radical scavenging activity, the inhibition of lipid peroxidation, the Ferrous ions chelating ability and reducing capacity. Then compared the antioxidant with the yogurt fermented by commercial lactic acid and skim milk. The results showed that the Tibetan mushroom yogurt＇s DPPH radical scavenging ability, the inhibition of lipid peroxidation and the Ferrous ions chelating ability reached 87.99%±2.41%, 87.75%±1.64%, 20.70%±0.65%. All results were higher than the yogurt fermented by commercial lactic acid and skim milk, the reducing capacity was also higher than the other products. It proved that the Tibetan mushroom yogurt had the best antioxidant activity among other similar fermented products.