摘要
通过乳酸菌对茶花粉进行发酵,处理组总黄酮含量比对照组总黄酮含量提高15.942%,处理组总多酚含量比对照组总多酚含量提高7.169%。比较其提取物对DPPH自由基、ABTS自由基、羟自由基和超氧阴离子的清除能力,结果表明:沉淀提取物均比上清液提取物能较好地清除上述4种自由基。沉淀提取物的处理组比对照组在清除DPPH自由基、ABTS自由基、羟自由基上均有所提高,但在统计学上无显著差异,而清除超氧阴离子处理组比对照组有显著提高(P<0.05)。上清液提取物的处理组比对照组在清除DPPH自由基、超氧阴离子、羟自由基上均有所提高,并在统计学分析中均有显著差异,而清除ABTS自由基却没有显著差异性(P<0.05)。
By Lactobacillus fermenting camellia pollen, the total flavonoid content of extract was increased by 15.942%, the total polyphenol content of extract was increased by 7.169%. In the test of scavenging four kinds of free radicals, the results showed that： precipitate extract than supernatant extract could better scavenge the four radicals; the treatment group of precipitate extract scavenged the DPPH radical, ABTS radical, the hydroxyl radicals stronger than the control group, but there was no significant difference, but removing superoxide anion there was a significant difference（P〈0.05）; the treatment group and control group of supernatant extract had significant differences in their scavenging capacity against DPPH free radicals, superoxide anion, hydroxyl radical, but there was no significant difference in scavenging ABTS radical（P〈0.05）.
出处
《食品科技》
CAS
北大核心
2017年第3期238-243,共6页
Food Science and Technology
基金
山西农业大学科技创新基金项目(201320)
国家现代农业产业技术体系项目(CARS-45-KXJ18)
