酸浆果蜂蜜酸奶发酵及贮藏过程中抗氧化活性的变化研究

Changes of antioxidant activity of Fructus physalis honey yoghourt during fermentation and storage period

以总酚、总黄酮含量以及羟基(OH)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二胺盐(ABTS)、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力为评价指标,检测其在酸浆果蜂蜜酸奶发酵12 h和贮藏9 d过程中抗氧化活性指标的变化趋势,并分析其抗氧化活性与总酚、总黄酮含量的关系。结果表明,在发酵过程中,其总酚、总黄酮含量及三种自由基(OH、ABTS、DPPH)的清除能力均呈现不同幅度升高,五项指标升高幅度分别为41.31%、78.26%、122.45%、145.89%、160.42%;在贮藏期,其总酚、总黄酮含量及三种自由基的清除能力均呈现不同幅度的下降,五项指标下降幅度分别为3.30%、10.00%、11.92%、9.77%、12.74%。相关性及主成分分析(PCA)结果表明,在发酵及贮藏过程中,抗氧化活性主成分总酚含量与总黄酮含量及三种自由基的清除能力均具有密切相关性。

Using total phenols,total flavonoids,hydroxyl,ABTS and DPPH free radical scavenging activity as evaluation indexes,the changing trends of antioxidant activity indexes of Fructus physalis honey yoghourt were determined at fermentation 12 h and during 9 d of storage,and the relation between antioxidant activity and total phenols and total flavonoids content was analyzed.The results showed that the contents of total phenols,total flavonoids,and three free radicals(hydroxyl,ABTS and DPPH)scavenging activity increased in different extent during the fermentation,which increased by 41.31%,78.26%,122.45%,145.89%,160.42%,respectively.The five indexes decreased in different extent during storage,which decreased by 3.30%,10.00%,11.92%,9.77%,12.74%,respectively.The results of correlation and principal component analysis(PCA)indicated that the content of principal component total phenols and total flavonoids had closely correlation with three free radical scavenging activity.