食品科学 ›› 2020, Vol. 41 ›› Issue (2): 73-79.doi: 10.7506/spkx1002-6630-20181213-159

• 食品化学 • 上一篇    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,赵圣明,李帅,康壮丽,王正荣,朱明明,赵璐,马汉军,何鸿举   

  1. (1.河南科技学院食品学院,河南 新乡 453003;2.河南省畜禽产品精深加工与质量安全控制工程技术研究中心,河南 新乡 453003;3.吉林农业科技学院食品工程学院,吉林 吉林 132101)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    河南省科技攻关计划项目(182102110423;182102310684);河南省高等学校重点科研项目(18B550003); 河南科技学院高层次人才科研启动项目(2016018;2016019)

Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk

ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju   

  1. (1. School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang 453003, China; 3. School of Food Engineering, Jilin Agricultural Science and Technology University, Jilin 132101, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 将不同质量分数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1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)法、水杨酸法和Fe3+还原能力评价其抗氧化活性。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、黏性、咀嚼性最高;添加山楂叶多糖后,发酵乳的DPPH自由基清除率、羟自由基清除率和Fe3+还原能力最高分别达到80.7%、81.6%和0.56,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 effects of adding different amounts of polysaccharides isolated from hawthorn leaves (HLP) on the quality parameters of fermented milk were investigated, including total viable count, water-holding capacity, titratable acidity, color, texture, rheological properties, antioxidant activity and sensory properties. The quality characteristics of fermented milk were measured with a texture analyzer, a rheometer and a color difference meter, and the antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method, salicylic acid method and Fe3+ reducing power assay. The results indicated that HLP could stimulate the growth of lactic acid bacteria and acid production during the fermentation process. When HLP was added at 0.12%, the fermented milk had the highest water-holding capacity of 60.24%; at an addition level of 0.16%, the fermented milk had the highest hardness, viscosity and chewiness. Simultaneously, the maximum DPPH and hydroxyl radical scavenging rate and Fe3+ reducing ability of fermented milk with added HLP were 80.7%, 81.6% and 0.56, respectively. These were significantly higher than those of the blank control group (P < 0.05). The addition of a certain amount of HLP can effectively improve the quality and antioxidant capacity of fermented milk. This study provides a theoretical basis and technical support for the application of hawthorn leaf polysaccharides.

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

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