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玫瑰花奶酒的研制及其抗氧化活性 被引量:3

Development of Rose Milk Wine and Its Antioxidant Activity
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摘要 为研制一款具有抗氧化活性的玫瑰花奶酒,试验以玫瑰花和鲜牛乳为主要原料,利用单因素试验和正交试验优化玫瑰花奶酒的最佳配方。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)比色法测定玫瑰花奶酒对羟基自由基(·OH)、超氧阴离子(O_(2)-)和DPPH清除能力。结果表明,玫瑰花奶酒的最佳配方为酒曲添加量1.5%、白砂糖添加量12%、玫瑰花浆添加量15%、乳粉添加量10%。抗氧化试验表明,10 mL玫瑰花奶酒对·OH、O_(2)-和DPPH的清除率分别为37.96%,20.36%和10.45%,显著高于对照组(p<0.05),可见玫瑰花的添加显著提高产品的抗氧化活性。 In order to develop a rose milk wine with antioxidant activity,the rose and milk were used as the main raw materials in this study.The single factor test and orthogonal test were used to optimize the best formula of rose milk wine.Fenton reaction method,pyrogallol autooxidation method and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)colorimetric method were used to determine the scavenging ability of rose milk wine to hydroxyl radical(·OH),superoxide anion(O_(2)-)and DPPH.The results showed that the optimal formula of rose milk wine was the addition of 1.5%of distiller’s yeast,12%of granulated sugar,15%of rose milk and 10%of milk powder.The antioxidant test showed that the scavenging ability of 10 mL rose milk wine to OH,O_(2)-and DPPH was 37.96%,20.36%and 10.45%,respectively,which was significantly higher than that of the control group(p<0.05),indicating that the addition of rose significantly increased the antioxidant activity of the product.
作者 常云鹤 邢敏 焦超芹 郭冰蕊 郭鸰 费鹏 CHANG Yunhe;XING Min;JIAO Chaoqin;GUO Bingrui;GUO Ling;FEI Peng(College of Food and Pharmaceutical Engineering,Guiyang University,Guiyang 550005;Guizhou Fruit Processing Engineering Technology Research Center,Guiyang 550005;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023;Key Laboratory of Dairy Science,Ministry of Education Food Science College,Northeast Agricultural University,Harbin 150030;International Joint Laboratory of Green Food Processing and Quality and Safety Control of Henan Province,Henan University of Science and Technology,Luoyang 471023)
出处 《食品工业》 CAS 2021年第8期106-110,共5页 The Food Industry
基金 2019贵州省教育厅青年科技成长项目(黔教合KY字[2019]091) 国家级大学生创新创业训练计划(编号:201910976022) 贵州省科技厅科技支撑计划项目(黔科合支撑[2020]1Y149号) 河南省高等学校重点科研项目(编号:21A550007) 河南省科技公关项目(编号:202102110290)。
关键词 奶酒 玫瑰花 牛奶 抗氧化活性 milk wine rose milk antioxidant activity
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