功能性椰子植物酸奶贮藏过程中功能成分及活性的变化

通过椰浆和浓缩椰子水为原料研制功能性椰子植物酸奶，选取未添加浓缩椰子水的酸奶作为对照，以总酚、黄酮含量以及自由基清除能力、还原力、抗脂质过氧化能力、铜离子螯合能力及α-葡萄糖苷酶和α-淀粉酶抑制能力作为评价指标，研究酸奶在贮藏期0~28 d内的功能成分及活性动态变化。结果表明，随着贮藏时间的延长，功能性椰子植物酸奶的多酚和黄酮含量均呈现降低趋势。在贮藏28 d，功能性椰子植物酸奶的ABTS自由基清除率和抗脂质过氧化能力分别为77.84%±1.91%、41.93%±2.09%，较0 d没有显著差异（P>0.05），α-葡萄糖苷酶抑制率为58.81%±6.63%，较0 d提高了28.66%，而DPPH、羟基和超氧阴离子自由基清除率、总还原力、铁离子和铜离子还原力、铜离子螯合能力、α-淀粉酶抑制率较0 d均有所下降。整个贮藏期内，功能性椰子植物酸奶的多酚和黄酮含量、抗氧化及降血糖活性都远远高于对照酸奶。

Changes in Functional Components and Activities of Functional Coconut Plant-based Yogurt during Storage

Coconut milk and concentrated coconut water were used as raw materials to develop functional coconut plant-based yogurt, and the yogurt without concentrated coconut water was selected as the control. The content of total phenols and flavonoids, free radical scavenging ability, reducing ability, anti-lipid peroxidation ability, copper ion chelating ability and α-glucosidase and α-amylase inhibitory ability were used as evaluation indicators to study the dynamic changes of functional components and activities of yogurt during storage from 0 to 28 days. The results showed that the content of polyphenols and flavonoids in functional coconut plant-based yogurt showed a decreasing trend with the prolongation of storage time. On the 28th day of storage, the ABTS free radical scavenging rate and anti-lipid peroxidation ability of functional coconut plant yogurt were 77.84%±1.91% and 41.93%±2.09%, respectively, with no significant difference compared with the 0th day (P>0.05), α-glucosidase inhibition rate was 58.81%±6.63%, an increase of 28.66% compared with 0 d, while DPPH, hydroxyl and superoxide anion radical scavenging rate, total reducing power, iron and copper ion reducing power, copper The ion chelating ability and the inhibition rate of α-amylase were decreased compared with 0 d. During the whole storage period, the polyphenol and flavonoid content, antioxidant and hypoglycemic activities of functional coconut plant-based yogurt were much higher than those of the control yogurt.