摘要
以芒果和木瓜为主要材料进行自然发酵,对发酵过程中的复合酵素进行抗氧化活性测定。结果表明,经自然发酵的复合酵素具有较好的抗氧化活性,对超氧自由基、羟基自由基、DPPH自由基、ABTS自由基具有较高的清除能力。芒果木瓜复合酵素在发酵过程中体现了较强的抗氧化活性,其抗氧化活性基本呈上升趋势。
Antioxidant activity of mango and pawpaw ferment microbial was determined by using mango and pawpaw fruit as the main material through natural fermentation. The results showed that mango and pawpaw ferment which got by natual fermentation had good antioxidant activity,superoxide radical, hydroxyl radicals,DPPH＆#183;,ABTS＆#183; and reducing power of mango and pawpaw ferment have a high scavenging ability after fermentation. The results showed that the mango and pawpaw ferment reflected strong antioxidant activity in fermentation process. Its antioxidant activity basically presents a trend of increasing.
出处
《湖北农业科学》
2017年第7期1312-1314,共3页
Hubei Agricultural Sciences
基金
广西自然科学基金青年项目(2013GXNSFBA019178)
广西高校科学技术研究一般项目(2013YB195)
广西大学生创新创业训练项目(201610606027
201510606106)
广西高等教育本科教学改革工程项目(2015JGB351)
关键词
芒果
木瓜
酵素
自然发酵
抗氧化活性
mango
pawpaw
ferment
natural fermentation
antioxidant activity
