食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 •    下一篇

山楂叶多糖对发酵乳品质及抗氧化活性的影响

赵岩岩1,赵圣明1,李帅2,3,康壮丽1,王正荣4,朱明明1,赵璐1,马汉军5,何鸿举1   

  1. 1. 河南科技学院
    2. 吉林大学食品科学与工程学院
    3. 吉林农业科技学院食品工程学院
    4. 中国农业大学
    5. 河南科技学院食品学院
  • 收稿日期:2018-12-13 修回日期:2019-11-15 出版日期:2020-01-25 发布日期:2020-01-19
  • 通讯作者: 赵圣明 E-mail:zhaoshengming2008@126.com
  • 基金资助:
    河南省科技攻关计划项目;河南科技学院高层次人才科研启动项目;河南省高等学校重点科研项目

Effect of hawthorn leaves polysaccharide on the quality and antioxidation of fermented milk

  • Received:2018-12-13 Revised:2019-11-15 Online:2020-01-25 Published:2020-01-19
  • Contact: Sheng-Ming ZHAO E-mail:zhaoshengming2008@126.com

摘要: 将不同浓度的山楂叶多糖添加于发酵乳中,研究山楂叶多糖对发酵乳益生菌活菌数、持水力、酸度、色泽、质构特性、流变学特性、抗氧化活性和感官特性等品质的影响。采用质构仪、流变仪、色差计等对发酵乳的品质特性进行研究,以DPPH法、水杨酸法和Fe3+还原能力评价其抗氧化活性。研究结果表明:山楂叶多糖可促进益生乳酸菌的生长及发酵产酸,当山楂叶多糖添加量为0.12%时,发酵乳的持水力最高,为60.24%;当山楂叶多糖添加量为0.16%时,发酵乳的硬度、粘性、咀嚼性最高; 添加山楂多糖后,发酵乳的DPPH自由基清除率、?OH自由基清除率和Fe3+还原能力最高分别达到80.7%、81.6% 和0.56(OD值),均显著高于空白对照组(p<0.05)。适量添加山楂叶多糖可以有效改善发酵乳的品质并提高其抗氧化能力,本研究可为山楂叶多糖的应用开发提供理论依据和技术支撑。

关键词: 山楂叶多糖, 发酵乳, 品质, 抗氧化性

Abstract: The effect of hawthorn Leaves polysaccharide on the fermented milk quality of total number of prebiotic lactic acid bacteria, water-holding capacity, titratable acidity, color, texture properties, rheological properties, antioxidant activity and sensory quality were investigated by adding different concentrations hawthorn Leaves polysaccharide into fermented milk. The quality characteristics of fermented milk were studied with texture analyzer, rheometer and color difference meter, DPPH method, salicylic method and Fe3+ reducing power were used to investigate its antioxidant activities. The results indicated that the growth of lactic acid bacteria and acid production in fermented milk could be promoted by hawthorn Leaves polysaccharide, the water-holding capacity was up to 60.24%, when the adding amount of hawthorn Leaves polysaccharide polysaccharide was 0.12%. Fermented milk had the highest hardness, viscosity, chewiness, When the addition amount of hawthorn Leaves polysaccharide is 0.16%. The DPPH free radical scavenging activity, ?OH free radical scavenging activity and Fe3+ reducing power were the highest value, reach to 80.7%、81.6% and 0.56 (OD value), which were till significantly higher than control group(p<0.05). The quality and antioxidant activity of fermented milk could be improved by adding hawthorn Leaves polysaccharide in reasonable amounts. This study can provides theoretical basis and technical support for the application development of hawthorn Leaves polysaccharide.

Key words: hawthorn Leaves polysaccharide, fermented milk, quality, antioxidant activity

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