银杏叶多糖对发酵乳品质及抗氧化活性的影响

Effects of Ginkgo Biloba Polysaccharide on Quality and Antioxidant Activity of Fermented Milk

以银杏叶为原料,采用水提醇沉法、Sevage法脱去游离蛋白质提取银杏叶中的多糖,将不同含量银杏叶多糖添加于发酵酸乳中,研究银杏叶多糖对发酵酸乳益生菌活菌数、持水力、酸度、抗氧化活性等品质的影响。结果表明:银杏叶多糖可促进益生乳酸菌的生长及发酵产酸,银杏叶多糖添加量0.15%时,发酵乳的活菌数和持水力最高;发酵乳添加银杏叶多糖后,羟基自由基清除率可达60%以上,显著高于空白对照组(p<0.05)。适量添加银杏叶多糖可有效改善发酵乳品质,提高其抗氧化能力,延长发酵乳的保存期,可为银杏叶多糖的应用开发提供理论依据和技术支撑。

Using ginkgo biloba leaves as raw materials, the polysaccharide in ginkgo biloba leaves was extracted by water extraction and alcohol precipitation, and the free protein was removed by Sevage method. Different content of ginkgo biloba polysaccharide was added to fermented yoghurt to study the effect of ginkgo biloba polysaccharide on the quality of fermented yoghurt probiotics, such as the number of viable bacteria, water holding capacity, acidity and antioxidant activity. The results showed that ginkgo biloba polysaccharide could promote the growth of probiotic Lactobacillus and produce acid by fermentation.When the amount of ginkgo biloba polysaccharide was 0.15%, the water holding capacity of fermented milk was the highest;When Ginkgo biloba polysaccharide was added to fermented milk, the scavenging rate of hydroxyl radical was over 60%,which was significantly higher than that of the blank control group(p<0.05). Appropriate addition of Ginkgo biloba polysaccharide could effectively improve the quality of fermented milk, improve its antioxidant capacity and prolong the storage period of fermented milk, which could provide theoretical basis and technical support for the application and development of ginkgo biloba polysaccharide.