摘要
对10份鲜牛乳以98℃煮沸5min消毒后,用乳酸杆菌发酵制作酸乳,测定了发酵前后乳中SOD和T-AOC的活性变化。结果发酵前SOD活性和T-AOC分别为:54.44±10.37(U/mL),4.86±2.06(U/mL);发酵后SOD活性和T-AOC分别为:66.96±6.45(U/mL),7.97±3.51(U/mL)。发酵乳SOD活性升高了23%,T-AOC升高了64%(P<0.01)。
The fermented milk were worked with LAB on 10 fresh milk after sterilizing by 98℃/Stain,the activity of SOD and T-AOC were determined,The restults showed as follows：the activity of SOD and T-AOC were respectively 54.44±10.37（U/mL）,4.86±2.06（U/mL） before ferment;and the activity of SOD and T-AOC were 66.96i-6.45（U/mL）,7.97±3.51（U/mL）after ferment. The activity of SOD risen up to 20%,the T-AOC risen up to 60%（P〈0.01）.
出处
《中国奶牛》
2008年第2期45-47,共3页
China Dairy Cattle
