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红茶菌饮料澄清度与抗氧化性能力的研究

  • 俸毅 ,
  • 张伟敏 ,
  • 蒋盛军 ,
  • 罗长辉 ,
  • 但忠
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  • 1. 海南大学环境与植物保护学院,海南 儋州 571737;
    2. 海南大学食品学院,海南 儋州 571737;
    3. 中国热带农业科学院热带作物品种资源研究所,海南 儋州 571737
俸毅(1982— ),男,云南临沧人,硕士,主要从事微生物研究。

收稿日期: 2009-02-07

  修回日期: 2009-07-10

  网络出版日期: 2019-09-09

基金资助

木薯现代产业技术体系(nycytx-17)和中国热带农业科学院博士后科研启动基金项目(RKYY0602)资助

Study on the Clarification and and the Antioxidative Capacity of Kombucha Beverage

  • FENG Yi ,
  • ZHANG Wei-min ,
  • JIANG Sheng-jun ,
  • LUO Chang-hui ,
  • DAN Zhong
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  • 1. Enviroment and plant Protection College, Hainan University, Danzhou 571737, China;
    2. Food Science college, Hainan University, Danzhou 571737, China;
    3. Tropical crops genetic resources institute, China Academy of Tropical Agricultural Sciences, Danzhou 571737, China

Received date: 2009-02-07

  Revised date: 2009-07-10

  Online published: 2019-09-09

摘要

初步研究了不同培养时间对红茶菌的澄清度与抗氧化能力的影响。实验结果表明:(1)随着培养时间的延长,红茶菌饮料澄清度逐渐降低,培养5 d的红茶菌饮料澄清度较好,达80%以上;但是超过5 d,红茶菌饮料澄清度显著降低。(2)红茶菌饮料具有较强清除1,1-二苯基苦基苯肼(1,1-diphenyl-2-pierylhydrazyl,DPPH)自由基和·OH自由基能力。研究结果表明:在前5 d内,红茶菌饮料清除DPPH自由基和·OH自由基能力随之增强;但是培养5 d后,清除DPPH自由基和·OH自由基能力反而发生了降低。

本文引用格式

俸毅 , 张伟敏 , 蒋盛军 , 罗长辉 , 但忠 . 红茶菌饮料澄清度与抗氧化性能力的研究[J]. 茶叶科学, 2009 , 29(6) : 426 -429 . DOI: 10.13305/j.cnki.jts.2009.6.04

Abstract

Effect of culture time on the clarification and the antioxidant capacity of kombucha beverage was studied. The expermental results showed: (1)when the culture time was prolonged, the clarity of kombucha beverage gradually decreased; the kobucha beverage cultured for 5 days has a higher clarification more than 80%;but the clarity of kombucha beverage significantly decreased after culturing for 5 days. (2)kombucha beverage showed strong scavenging capacity on 1,1-diphenyl-2-pierylhydrazyl (DPPH) and ·OH radical. Expermental results aloso indicated that the scavenging capacity of kombucha beverage on DPPH and ·OH radical increased within the five days, and gradually decreased with the prolonging culturing time after 5 days.

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