百合希腊式酸奶的研制及其抗氧化活性研究

Development of Lily Greek Yogurt and its Antioxidant Activity

以百合、乳清蛋白和稀奶油为主要研究对象,利用单因素试验和正交实验优化百合希腊式酸奶的最佳配方。利用Fenton反应法、邻苯三酚自氧化法和1,1-二苯基-2-三硝基苯肼(DPPH)比色法测定百合希腊式酸奶对羟基自由基(·OH)、超氧阴离子(O2-)和DPPH的清除能力。结果表明,百合希腊式酸奶的最佳配方为百合浆添加量7%,乳清蛋白添加量1.2%,稀奶油添加量8%,发酵剂接种量0.500%。抗氧化实验表明10 g百合希腊式酸奶对·OH、O2-和DPPH的清除率分别为51.33%,29.36%和12.41%,显著高于对照组(P<0.05),可见百合的添加显著提高了产品的抗氧化活性。

Lily,whey protein and cream were used as the main research objects.The single factor test and orthogonal test were used to optimize the best formula of lily Greek yogurt.Fenton reaction method,pyrogallol autooxidation method and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)colorimetric method were used to determine the scavenging ability of lily Greek yogurt to hydroxyl radical(·OH),superoxide anion(O2-)and DPPH.The results showed that the best formula of lily Greek yogurt was Lily pulp 7%,whey protein 1.2%,single cream 8%and starter inoculum amount 0.500%.The antioxidant test showed that the scavenging ability of 10 g lily Greek yogurt to·OH,O2-and DPPH were 51.33%,29.36%,and 12.41%,respectively,which were significantly higher than that of the control group(P<0.05),indicating that the addition of lily significantly increased the antioxidant activity of the product.