乳酸菌发酵条件下葛根抗氧化能力研究

Study on the Antioxidant Capacity of Radix Puerariae under the Condition of Lactic Acid Bacteria Fermentation

本实验研究了嗜热链球菌与保加利亚乳杆菌混合发酵条件下葛根抗氧化能力的变化。一共考查了还原力、DPPH·清除率、·OH清除率、抗脂质过氧化能力、对亚油酸的抗氧化作用、对ABTS自由基的清除作用等6个抗氧化能力方面的指标。经紫外分析发现葛根发酵后总黄酮含量增高,但发酵后只有还原力一个指标显示葛根酸奶的抗氧化能力较普通酸奶有所增强。酸奶贮藏第5 d时总黄酮含量最高为4.6671 mg/g。

The effects of mixed fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus on the antioxidant capacity of Pueraria lobata were studied.The total reducing power,DPPH clearance,clearance of OH,ability to resist lipid peroxidation and antioxidant effect of linoleic acid,ABTS radical scavenging effects of antioxidant capacity were examined.General flavone content increased after fermentation,but only reducing power increased.The highest content of total flavonoids in yoghurt was 4.6671 mg/g after storage for 5 days.