| 乳酸菌发酵对鳙鱼肉糜抗氧化活性的影响 |
| |
| 引用本文： | 王乃富,李春阳,阎征,蒋宁.乳酸菌发酵对鳙鱼肉糜抗氧化活性的影响[J].农产品加工．学刊,2010(8):8-10,14. |
| |
| 作者姓名： | 王乃富 李春阳 阎征 蒋宁 |
| |
| 作者单位： | 江苏省农业科学院农产品加工研究所,江苏南京210014 |
| |
| 摘 要： | 研究了以乳酸菌发酵鳙鱼肉糜并对其抗氧化活性。结果表明,乳酸菌发酵可显著增强鳙鱼肉糜DPPH·、超氧阴离子自由基清除能力和还原能力,但对其Fe2+螯合能力影响不显著。乳酸菌发酵是改善鳙鱼肉糜抗氧化活性的一种有效方式。
|
| 关 键 词： | 鳙鱼肉糜 乳酸菌 发酵 抗氧化 |
Effect of Fermented Lactic Acid Bacteria on Antioxidant Activity of Minced Bighead Carp |
| |
| Abstract: | The minced bighead carp fermented with lactic acid bacteria and its antioxidant activities are studied,the results show that lactic acid bacteria can increaseα,α-diphenyl-β-picrylhydrazyl(DPPH),superoxide anion scavenging activity and reducing power,but it does not alter the Fe2+-chelating activity of minced bighead carp.It suggested lactic acid fermentation might be a good process to obtain functional minced bighead carp with high antioxidant activity. |
| |
| Keywords: | minced bighead carp lactic acid bacteria fermentation antioxidant activity |
| 本文献已被 维普 等数据库收录！ |
|
