摘要
桑葚酵素是在桑葚原汁中加入乳酸菌、酵母菌和其他益生菌后在一定条件下发酵得到的产品,富含多种营养物质。文章对桑葚酵素的生物活性进行了检测与研究。首先通过紫外检测和液相检测的方法分别测定了桑葚酵素中多酚物质和原花青素的浓度,分别为1.615×10~3 mg/L和5.344mg/mL。然后对桑葚酵素的抗氧化性进行了研究。结果表明:桑葚酵素具有很强的DPPH·自由基和ABTS·自由基清除作用,酵素内SOD活力为240U/mL,是一种口感良好、营养丰富、美容养颜的功能性发酵饮品。
Mulberry enzyme is adding lactic acid bacteria, yeast and other probioties in the mulberry juice after fermentation under certain conditions, which is rich in a variety of nutrients. The biological activity of mulberry enzyme is tested and studied. Firstly, the concentration of polyphenols and proanthocyanidins in mulberry enzyme is determined by ultraviolet detection and liquid phase detection. The results are 1.615× 10^3 mg/L and 5. 344 mg/mL respectively. Besides, the antioxidant activities of the mulberry enzyme are studied. The results show that mulberry enzyme has a strong DPPH · free radical and ABTS · free radical scavenging effect, the enzyme activity of SOD is 240 U/mL, which is a functional fermented beverage with good taste, rich nutrition and beauty-maintain effect.
出处
《中国调味品》
CAS
北大核心
2018年第2期28-31,共4页
China Condiment
关键词
桑葚酵素
多酚
原花青素
自由基
抗氧化
mulberry enzyme
polyphenol
procyanidine
free radicals
antioxidant
