摘要
研究乳酸菌对玉米副产物发酵饮料抗氧化活性的影响。分别测定了发酵过程中0,5,10,15 h的黄酮、总酚和抗氧化活性。结果表明,乳酸菌发酵后黄酮、总酚及抗氧化性均显著提高(p<0.05),乳酸菌发酵可提高玉米副产物发酵饮料中黄酮和总酚的含量,进而提高其抗氧化活性,提高产品的功能性,为产品进一步研究奠定基础。
The effect of Lactic acid bacteria on the antioxidant activity of corn by-product fermented beverage was studied.Flavonoids,total phenols,and antioxidant activities were measured during the fermentation process for 0,5,10,and 15 hours,respectively.The results showed that after fermentation by Lactic acid bacteria,the content of flavonoids,total phenols,and antioxidant activity were significantly improved(p<0.05).Lactic acid bacteria fermentation could increase the content of flavonoids and total phenols in corn by-product fermented beverages,thereby improving their antioxidant activity,thereby improving the functionality of the product,laying a foundation for further research on the product.
作者
吴雨桐
王佳瑶
马梦晗
董元惠
戴瑶瑶
由笑
张莉力
许云贺
WU Yutong;WANG Jiayao;MA Menghan;DONG Yuanhui;DAI Yaoyao;YOU Xiao;ZHANG Lili;XU Yunhe(College of Food and Health,Jinzhou Medical University,Jinzhou,Liaoning 121001,China;College of Animal Husbandry and Veterinary,Jinzhou Medical University,Jinzhou,Liaoning 121001,China)
出处
《农产品加工》
2024年第9期32-34,共3页
Farm Products Processing
基金
2021锦州医科大学大学生创新创业训练计划项目(2022X073X)
辽宁省应用基础研究计划项目(2022JH2/101300148)。
关键词
玉米副产物
乳酸菌发酵
抗氧化活性
corn by-products
Lactic acid bacteria fermentation
antioxidant activity
