摘要
分别测定发酵萝卜中铁离子还原能力,清除羟基自由基、超氧阴离子和DPPH自由基体系发现,泡萝卜的抗氧化性均呈现先上升后下降的趋势,其中接种发酵泡萝卜的抗氧化性要优于自然发酵,不同发酵剂发酵泡萝卜的抗氧化性也有不同,Vc含量对抗氧化性变化的影响较小,乳酸菌数量对抗氧化性的影响较大。
The antioxidant capabilities of radish during spontaneous fermenting and fermenting with starter cultures were all evaluated in different systems including FRAP, scavenging hydroxyl radical,superoxide anion radical and DPPH, which showed the same trend： an increase firstly then descending and at last little increase. The antioxidant capabilities of radish during fermenting with starter cultures were better than spontaneous fermenting, while antioxidant capabilities were also different when using different starter cultures. The changing of antioxidant capabilities were little related to the content of vitamin C in radish.
出处
《中国调味品》
CAS
北大核心
2012年第9期29-32,共4页
China Condiment
关键词
泡菜
发酵
抗氧化
pickles
fermentation
antioxidant capabilities
