不同菌种组合Mozzarella干酪成熟过程中 提取液的抗氧化活性

doi:10.3864/j.issn.0578-1752.2013.12.024

摘要/Abstract

摘要： 【目的】研究不同菌种组合Mozzarella干酪在不同成熟期、不同提取液抗氧化活性的变化，从抗氧化角度分析Mozzarella干酪的最佳食用时期。【方法】对不同菌种组合、不同成熟期的Mozzarella干酪，通过无菌蒸馏水、pH 4.6醋酸钠缓冲液和12%TCA作为提取液，对提取液的DPPH清除率、还原力、对羟自由基和超氧阴离子的清除率进行评价。【结果】AB、AB+LPC和AB+BI组合Mozzarella干酪在成熟50 d时，不同提取液大部分抗氧化评价指标高于其它成熟期，而AB+LA组合Mozzarella干酪在成熟40 d和50 d时抗氧化活性较高。如果以抗氧化效果评价Mozzarella干酪的功能特性，不同菌种组合Mozzarella干酪的最佳食用时期不同，AB、AB+LPC和AB+BI组合Mozzarella干酪在成熟50 d时为最佳食用期， AB+LA在成熟40—50 d食用较好。【结论】不同提取液的抗氧化活性不同，12%TCA提取液中的肽类含量最高，从抗氧化角度分析，不同的菌种组合Mozzarella干酪其最佳食用时期不同。

关键词: Mozzarella干酪 , 菌种 , 成熟期 , 提取液 , 抗氧化

Abstract: 【Objective】 This study was conducted to examine the antioxidant activity of extracts with sterile water, pH 4.6 acetic acid buffer solution and 12% TCA for Mozzarella cheese in different mature periods in order to investigate the proper ripening periods for eating from the facet of antioxidant activity.【Method】Extracts of different ripening periods of Mozzarella cheese with combined starter were prepared and their scavenging DPPH capacity, reduction power, scavenging hydroxyl radical and superoxide anion were determined by using sterile water, pH 4.6 acetic acid buffer solution and 12% TCA as extraction solvent, respectively. 【Result】The results showed that soluble extracts had a certain antioxidant capacity. In the ripening of 50 days, most of the antioxidant indexes of various extracts from Mozzarella cheese with starters AB, AB+LPC, AB+BI were higher than in other ripening days, but cheese with AB+LA showed higher antioxidant activity both in the ripening of 40 d and 50 d. The proper eating stage was various with distinctive starters, for Mozzarella cheese with AB, AB+LPC and AB+BI starter, at the age of 50 d, while AB+LA between 40 and 50 days of ripening. 【Conclusion】 Antioxidant activity was various with different extracts, peptide contents in the extracts of 12% TCA were the highest. The proper mature stage for eating of Mozzarella cheese was different with different starters in consideration of the antioxidant activity.

Key words: Mozzarella cheese , strains , ripening periods , extracts , antioxidant activity

马玲, 彭登峰, 李慧, 王晓闻, 刘会平. 不同菌种组合Mozzarella干酪成熟过程中提取液的抗氧化活性[J]. 中国农业科学, 2013, 46(12): 2615-2624.

MA Ling, PENG Deng-Feng, LI Hui, WANG Xiao-Wen, LIU Hui-Ping. Effect of Different Ripening Stages on Antioxidant Activity of Soluble Extracts from Mozzarella Cheese with Various Strains[J]. Scientia Agricultura Sinica, 2013, 46(12): 2615-2624.

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