大麦苗酸奶的抗氧化能力与风味特征研究

Antioxidant activities and flavor characteristics of barley grass yogurt

文章研究大麦苗与酸奶共发酵后抗氧化活性和风味特征的变化,大麦苗酸奶的总黄酮、总酚、SOD酶活、CAT酶活、总抗氧化活力和活菌数,分别为非添加对照组的3.2、2.2、17.4、4.3、2.6和1.8倍,DPPH、ABTS和O2-自由基清除能力显著增加,且4℃贮藏21 d后,活菌数为对照组的4倍。体外模拟消化显示,抗氧化活性物质主要在胃消化阶段释放,且经体外消化后大麦苗酸奶的总黄酮、总酚、总抗氧化活力分别比对照组提高315.7%、20.4%、100.8%。SPME-GC-MS显示大麦苗酸奶的关键性风味物质种类及含量与对照组有显著差异。电子舌分析显示大麦苗酸奶与对照组在咸味上稍有差别,并且随贮藏时间延长,均表现出酸味增加甜味降低的趋势。添加大麦苗可提高酸奶的抗氧化活性和活菌数,改变酸奶风味。

The changes of antioxidant activity and flavor characteristics were observed after the co-fermentation of barley grass and yogurt.The total flavonoid content,total phenol content,SOD activity,CAT activity,total antioxidant activity and the number of viable bacteria were 3.2,2.2,17.4,4.3,2.6 and 1.8 times higher than of that of non-added control yogurt respectively,and the scavenging ability against DPPH,ABTS and O2-free radicals increased significantly.The number of viable bacteria was four times than that of control after storage at 4°C for 21 days.In vitro digestion results showed that antioxidant active substances mainly released in the gastric digestive stage,and the total phenol content,total flavonoid content,total antioxidant activity of barley grass yogurt were increased by 20.4%,315.7%,and 100.8%,respectively.SPME-GC-MS showed that there were significant differences in the component and content of key flavor substances.Electronic tongue analysis showed that the two yogurts were slightly different in salty taste,and both of them showed an increase in acidity and a decrease in sweetness with storage time prolonged.The addition of barley grass could improve antioxidant activity and the number of viable bacteria of yogurt and change its flavor.