16种市售酵素食品功能分析与评价

Functional analysis and evaluation on commercially available enzyme food

采用紫外分光光度法、滴定法、HPLC法等分别分析了16种市售酵素食品清除DPPH自由基、超氧阴离子、羟自由基的能力,脂肪酶、淀粉酶活力以及有机酸的种类和含量,并建立其相应的评价体系。结果显示,16种酵素食品均具有较强的自由基清除能力,总抗氧化性能是20μg/mL Vc的1-2倍,具有一定的脂肪酶与淀粉酶活性,含有3~7种有机酸。研究结果表明,酵素食品具有一定的抗氧化能力及助消化、调节肠道菌群的功能。

UV speetrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corre- sponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1 2 times of 20 μg/mL Vc, a certain lipase and arnylase activity and 3-7 kinds of organic acids. Therefore, enzyme foods have good an- tioxidant capacity, digestive function and intestinal flora regulation.