| 芒果木瓜天然酵素抗氧化性能分析 |
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| 引用本文： | 苏龙,庄明川,陆孔泳,梁广波,何静,韦媛媛.芒果木瓜天然酵素抗氧化性能分析[J].湖北农业科学,2017,56(7). |
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| 作者姓名： | 苏龙 庄明川 陆孔泳 梁广波 何静 韦媛媛 |
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| 作者单位： | 1. 玉林师范学院生物与制药学院,广西 玉林,537000;2. 广西惠康生物科技(集团)有限公司,南宁,530007 |
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| 基金项目： | 广西自然科学基金青年项目，广西高校科学技术研究一般项目，广西大学生创新创业训练项目，广西高等教育本科教学改革工程项目 |
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| 摘 要： | 以芒果和木瓜为主要材料进行自然发酵,对发酵过程中的复合酵素进行抗氧化活性测定。结果表明,经自然发酵的复合酵素具有较好的抗氧化活性,对超氧自由基、羟基自由基、DPPH自由基、ABTS自由基具有较高的清除能力。芒果木瓜复合酵素在发酵过程中体现了较强的抗氧化活性,其抗氧化活性基本呈上升趋势。
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| 关 键 词： | 芒果 木瓜 酵素 自然发酵 抗氧化活性 |
Analysis on Antioxidant Properties of Mango and Pawpaw Ferment |
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| SU Long,ZHUANG Ming-chuan,LU Kong-yong,LIANG Guang-bo,HE Jing,WEI Yuan-yuan.Analysis on Antioxidant Properties of Mango and Pawpaw Ferment[J].Hubei Agricultural Sciences,2017,56(7). |
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| Authors: | SU Long ZHUANG Ming-chuan LU Kong-yong LIANG Guang-bo HE Jing WEI Yuan-yuan |
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| Abstract: | Antioxidant activity of mango and pawpaw ferment microbial was determined by using mango and pawpaw fruit as the main material through natural fermentation. The results showed that mango and pawpaw ferment which got by natual fermentation had good antioxidant activity,superoxide radical, hydroxyl radicals,DPPH·,ABTS· and reducing power of mango and pawpaw ferment have a high scavenging ability after fermentation. The results showed that the mango and pawpaw ferment reflected strong antioxidant activity in fermentation process. Its antioxidant activity basically presents a trend of increasing. |
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| Keywords: | mango pawpaw ferment natural fermentation antioxidant activity |
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