摘要
以果冻为研究对象,探讨不同质量浓度下茶多酚对果冻防腐以及抗氧化能力的影响。结果表明:当茶多酚质量浓度为20 mg/mL时,果冻感官评分最高,果冻色泽鲜亮,呈现肉桂琥珀色,无苦味异味,软弹滑嫩,无明显絮状物,外表光滑。随着茶多酚质量浓度的增加,茶多酚对大肠杆菌和霉菌的生长抑制作用逐渐加强,说明茶多酚对果冻的防腐能力与茶多酚质量浓度具有一定相关性。随着茶多酚质量浓度的增加,其对DPPH·的清除作用逐渐增强,添加茶多酚可明显提高果冻的抗氧化能力。研究结果可为天然防腐剂茶多酚在果冻产业方面的应用提供一定的理论基础。
Taking jelly as the research object,the effect of tea polyphenols on antisepsis and antioxidant ability of jelly was investigated under different mass concentration.The results showed that when the mass concentration of tea polyphenols was 20 mg/mL,the jelly was soft and smooth,and had the highest sensory score,bright and cinnamon amber color,no bitter odor,no obvious flocculent substance,and smooth appearance.With the increase of the mass concentration of tea polyphenols,the growth inhibition of tea polyphenols on Escherichia coli and mold gradually strengthened,indicating that the antiseptic ability of tea polyphenols on jelly was correlated with the mass concentration of tea polyphenols.With the increase of the mass concentration of tea polyphenols,the scavenging effect of tea polyphenols on DPPH· was gradually enhanced.Adding tea polyphenols could significantly improve the antioxidant capacity of jelly.The results could provide a theoretical basis for the application of natural preservative tea polyphenols in jelly industry.
作者
张瑞刚
张桃
刘璇
ZHANG Rui-gang;ZHANG Tao;LIU Xuan(Department of Life Sciences,Lvliang College,Lvliang 033000,Shanxi,China)
出处
《粮食与油脂》
北大核心
2022年第9期141-144,共4页
Cereals & Oils
基金
山西省应用基础研究项目(201901D211447)
山西省高等学校科技创新项目(2019L0967)
吕梁市引进高层次科技人才重点研发项目(2019103)。
关键词
果冻
茶多酚
抗氧化能力
防腐
jelly
tea polyphenol
antioxidant ability
antisepsis
