桃花奶酒的研制及其抗氧化活性

Development of Peach Blossom Milk Wine and Its Antioxidant Activity

以乳粉和桃花为主要研究对象,通过添加白砂糖和酒曲等辅料,利用单因素试验和正交试验优化桃花奶酒的最佳配方。利用邻苯三酚自氧化法、Fenton反应法和1,1-二苯基-2-三硝基苯肼(DPPH)比色法测定对超氧阴离子(O_(2)^(-))、羟基自由基(·OH)和DPPH的清除能力。结果表明,桃花奶酒的最优工艺参数为桃花浆添加量30%、白砂糖添加量14%、酒曲添加量0.3%、乳粉添加量18%。抗氧化试验表明,10 mL桃花奶酒对O_(2)^(-)、·OH和DPPH的清除率分别为24.36%,34.36%和19.45%,显著高于对照组(p<0.05),可见桃花的添加显著提高产品的抗氧化活性。

The milk power and peach blossom were used as the main research objects.After adding white granulated suger and distiller’s yeast,the single factor test and orthogonal test were used to optimize the best formula of peach blossom milk wine.Pyrogallol autooxidation method,Fenton reaction method,and 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)colorimetric method were used to determine the scavenging ability of peach blossom milk wine to superoxide anion(O_(2)^(-)),hydroxyl radical(·OH)and DPPH,respectively.The results showed that the best formula of peach blossom milk wine was peach blossom serum 30%,white suger 14%,distiller’s yeast addition 0.3% and milk power 18%.The antioxidant test showed that the scavenging ability of 10 mL peach blossom milk wine to O_(2)^(-),·OH and DPPH was 24.36%,34.36% and 19.45%,respectively,which was significantly higher than that of the control group(p<0.05),indicating that the addition of peach blossom significantly increased the antioxidant activity of the product.