摘要
将滇黄精处理后进行自然发酵得到滇黄精发酵物,测定发酵前后的活性成分含量及抗氧化活性。结果表明,滇黄精发酵物的多糖、皂苷、多酚、还原糖含量均有明显提高,滇黄精及滇黄精发酵物均能清除DPPH、ABTS及羟自由基,且滇黄精发酵物有更好的自由基清除活性。本研究可为滇黄精系列产品的开发提供一定理论依据。
Polygonatum kingianum was processed to obtain natural fermentation,the composition content and antioxidant activity were measured before and after fermentation.The results showed that the contents of polysaccharide,saponin,polyphenols and reduced sugars were significantly increased.The raw and the fermentation could remove DPPH,ABTS and hydroxyl radicals,and the fermentation had better free radical scavenging activity.This study can provide some theoretical reference for the development of the Polygonatum kingianum series products.
作者
陆姝余
王小刚
张希
LU Shuyu;WANG Xiaogang;ZHANG Xi(Yunnan University of Chinese Medicine,Kunming 650500,China;Tianshui Fourth People’s Hospital,Tianshui 741000,China)
出处
《食品安全导刊》
2024年第18期57-59,共3页
China Food Safety Magazine
关键词
滇黄精
发酵
抗氧化
Polygonatum kingianum
fermentation
antioxidant
