应用嗜酸乳杆菌(Lactobacillus acidophilus)发酵薄荷抗氧化功能研究

采用嗜酸乳杆菌发酵薄荷以保持或增强其抗氧化性.研究结果表明,经发酵后,与相应未发酵对照相比,根茎叶发酵液总抗氧化性提高至54.2％～74.9％间,清除DPPH自由基能力分别提高至67.7％～70.9％间,清除超氧阴离子自由基的能力则分别提高至29.9％～30.4％间,且与发酵前差异具有显著性(P<0.05).进一步对发...

Study on Antioxidant Functions of Mints Fermented by Lactobacillus acidophilus

Lactobacillus acidophilus was used to ferment mint to maintain or enhance its antioxidant activity.The results showed that compared with those without fermentation,the total antioxidant capacity,DPPH radical scavenging capacity and superoxide anion radical scavenging capacity of the fermentation broth from roots,stems or leaves increased to 54.2%-74.9%,67.7%-70.9%and 29.9%-30.4%,respectively(P<0.05).In addition,total phenols and total flavonoids contents of mints with and without fermentation were analyzed.The results showed that total phenols contents and total flavonoids contents of roots,stems or leaves fermented increased to 12.0%-12.7%and 15.6%-20.1%respectively.Besides,compared to those without fermentation,the content differences of stems or leaves were significant(P<0.05).As to the sensory evaluation of final fermented products,there were no significant differences on most indicators except color(P>0.05).Resutes of this study provided a new idea for the development of functional fermentation products of mints.