采用双歧杆菌发酵迷迭香扣碗酪的工艺及抗氧化研究

Development of Rosmarinus officinalis Kouwan Lao Fermented by Bifidobacterium and Its Antioxidant Activity

以迷迭香和全脂乳粉为原料,采用双歧杆菌进行发酵,利用正交试验优化迷迭香双歧杆菌扣碗酪的最佳配方。在此基础上,利用Fenton反应法、邻苯三酚自氧化法和DPPH比色法测定迷迭香双歧杆菌扣碗酪对羟基自由基(·OH)、超氧阴离子自由基(O2^-·)和DPPH·的清除能力。结果表明迷迭香双歧杆菌扣碗酪的最佳配方为迷迭香∶水为1∶100(g/mL),双歧杆菌干粉添加量0.250%,米酒添加量19%,白砂糖添加量2%。抗氧化试验表明10 g采用双歧杆菌发酵的迷迭香扣碗酪对·OH、O2^-·和DPPH·的清除率分别为69.85%、42.31%和50.16%,显著高于对照组(P<0.05),可见该产品具有良好的抗氧化活性。

Rosmarinusofficinalis and whole milk powder were used as theraw materials,as well as,Bifidobacteriumwas used as starter.The best formula of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacteriumwas optimized by orthogonal test.On this basis,Fenton reaction method,pyrogallol autooxidation method andDPPHcolorimetric method were used to determine the scavenging ability of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium to hydroxyl radical(·OH),superoxide anion radical(O2^-·)and DPPH.The results showed that the best formula of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium was Rosemary∶water 1∶100(g/mL),dry powder of Bifidobacterium 0.250%,rice wine 19%and white granulated sugar 2%.The antioxidant test showed that the scavenging ability of 10 g of Rosmarinus officinalis Kouwan Lao fermented by Bifidobacterium to·OH,O2^-·and DPPH·were 69.85%,42.31%,and 50.16%,respectively,which were significantly higher than that of the control groups(P<0.05),indicating that the product had a good antioxidant activity.