摘要
本研究以维生素C含量和DPPH自由基清除率的变化为考察目标,探讨了红茶菌、酵母菌和乳酸杆菌3种不同菌种在发酵香蕉醋过程中的抗氧化活性变化。研究表明,随着发酵时间的增加,红茶菌发酵的香蕉醋样品中维生素C含量和DPPH自由基清除率上也显著高于其他两种菌种,其在提升香蕉醋抗氧化性能方面具有显著优势。红茶菌发酵的香蕉醋不仅富含营养成分,而且具有较强的抗氧化活性,为开发具有抗氧化活性的健康食品提供了新的思路和方法。未来可进一步深入研究探讨红茶菌发酵过程中抗氧化物质的生成机制及发酵工艺优化,以提高产品的抗氧化活性。
In this study,the changes in antioxidant activity of three different strains of kombucha,yeast and lactobacillus lactis during fermentation of banana vinegar were investigated by examining the changes in vitamin C content and DPPH radical scavenging rate.The study showed that the vitamin C content and DPPH radical scavenging rate of the banana vinegar samples fermented by S.erythropolis were significantly higher than those of the other two strains with the increase of fermentation time,and it had a significant advantage in enhancing the antioxidant properties of banana vinegar.The banana vinegar fermented by Camellia sinensis is not only rich in nutrients,but also has strong antioxidant activity,which provides a new idea and method for the development of health food with antioxidant activity.In the future,further in-depth studies can be conducted to explore the mechanism of antioxidant generation during the fermentation process of Camellia sinensis and optimize the fermentation process in order to improve the antioxidant activity of the product.
作者
杨玉霞
YANG Yuxia(Beihai Vocational College,Beihai 536000,China)
出处
《现代食品》
2024年第10期108-111,共4页
Modern Food
基金
广西高校中青年教师科研基础能力提升项目《红茶菌发酵香蕉醋的工艺及抗氧化活性研究》(2023KY1489)资助。
关键词
红茶菌
复合发酵
抗氧化活性
kombucha fungi
composite fermentation
antioxidant activity
