西兰花酸奶的抗氧化活性及其风味特征研究

Antioxidant activities and flavor characteristics of broccoli yogurt

研究西兰花与酸奶共发酵中抗氧化活性功能因子和挥发性风味物质的变化。经单因素分析及响应面优化后,西兰花酸奶的总黄酮含量、总酚含量、SOD酶活、CAT酶活、总抗氧化活力分别为未添加西兰花对照组的3.7倍、3.4倍、15.2倍、1.8倍、3.2倍,且对DPPH、ABTS、O2-和OH-自由基的清除能力显著增强。贮藏1~10 d内,西兰花酸奶的各类活性物质和抗氧化活性明显下降,之后逐渐稳定,但贮藏21 d后还是显著高于对照组。抗氧化活性物质主要在胃消化阶段释放,体外消化后西兰花酸奶的总酚、总黄酮、总抗氧化活力分别比对照组提高69%、334.8%、142.4%。SPME-GC-MS分析其关键性风味物质中含叶醇和4-甲硫基丁腈,赋予其独特风味。添加西兰花,可增加酸奶的抗氧化活性和自由基清除能力,并赋予其独特风味,为西兰花在功能型酸奶中的应用提供参考。

The changes of functional factors of antioxidant activity and volatile flavor substances were studied by co-fermentation broccoli with yoghurt.After optimization by single factor and response surface methodology,broccoli yoghurt’s total flavone content,total phenol content,SODactivity,CATactivity and total antioxidant activity were 3.7 times,3.4 times,15.2 times,1.8 times and 3.2 times higher than those of the control group without broccoli,respectively.Its scavenging ability of DPPH,ABTS,O2-andOH-free radicals was significantly enhanced.During 1-10 days of storage,the active substances and antioxidant activity of broccoli yogurt decreased significantly,and then gradually stabilized.But after 21 days of storage,it was still significantly higher than the control group.Antioxidant active substances were mainly released during gastric digestion.After in vitro digestion,the total phenol,total flavonoids and total antioxidant activity of broccoli yoghurt were 69%,334.8%and 142.4%higher than those of the control group,respectively.SPME-GC-MSanalysis showed that its key flavor substances contain leaf alcohol and 4-methylthiobutyronitrile,giving it a unique flavor.The addition of broccoli can increase the antioxidant activity and free radical scavenging capacity of yogurt,and give it a unique flavor,providing reference for the application of broccoli in functional yogurt.