摘要
利用乳酸菌的强抗氧化能力将铁氰化钾[K3Fe(CN)6]还原为亚铁氰化钾[K4Fe(CN)6],与三价铁离子(Fe3+)络合形成蓝色络合物,在710nm测量吸光度的方法表征了多种酸牛奶的抗氧化活性。研究表明:酸牛奶都具有较强的还原能力,脱脂或低脂及果粒酸牛奶还原能力最强,原味酸牛奶中伊利明显优于其他酸牛奶,以抗坏血酸(Vc)比对,三元脱脂0.61mL、君乐宝果粒低脂0.77mL、伊利0.78mL、蒙牛0.96mL、藏灵菇0.98mL、光明1.0mL酸奶滤液相当于Vc0.5mL(0.1g/L)的还原能力。
Lactobacillus,which had strong antioxidation activity,was used to deoxidate the potassium ferricyanide（K 3 Fe（CN 6） to potassium ferrocyanide（K 4 Fe（CN） 6） formed a blue complex with Fe 3＋.The antioxidation activity of a variety of yogurts wase charatterized by determined absorbance at 710 nm.The study showed that all the yogurt had strong ability of reduction and the fat-free or low fat reductive ability was the strongest.The Yili in the plain yogurt was much better than other plain yogurt,with ascorbic acid（Vc） matching,the reductive ability of the fiitrate of San Yuan fat-free yogurt 0.6 mL,Junlebao low fat fruit grain 0.77 mL,Yili plain yogurt 0.78 mL,Mengniu 0.98 mL,Tibetan mushroom 0.98 mL,Guangming 1.0 mL were equivalented to Vc 0.5 mL（0.1 g/L）.
出处
《食品科技》
CAS
北大核心
2013年第2期39-41,共3页
Food Science and Technology
基金
河北省自然科学基金项目(B2012205022)
河北师范大学自然科学基金项目(L2009Y13)
关键词
抗氧化活性
铁氰化钾
还原能力
酸奶
VC
antioxidation activity
K 3 Fe（CN） 6
reductive ability
yoghourt
Vc
