CAJ | 학술논문

对黑米发酵乳抗氧化活性进行了研究。结果表明，当黑米发酵乳、普通发酵乳及20%黑米酶解液3种样品稀释8倍时，黑米发酵乳清除DPPH·，清除·OH，总抗氧化能力，螯合Fe2+能力都是最强的，分别为60.16%，30.76%，0.847，28.43%，并且都显著高于普通发酵乳和20%黑米酶解液的抗氧化能力。研究表明，黑米中的抗氧化功能成分与乳酸菌相互促进，发挥了协同作用，提高了黑米发酵乳的功能特性。
대흑미발효유항양화활성진행료연구。결과표명，당흑미발효유、보통발효유급20%흑미매해액3충양품희석8배시，흑미발효유청제DPPH·，청제·OH，총항양화능력，오합Fe2+능력도시최강적，분별위60.16%，30.76%，0.847，28.43%，병차도현저고우보통발효유화20%흑미매해액적항양화능력。연구표명，흑미중적항양화공능성분여유산균상호촉진，발휘료협동작용，제고료흑미발효유적공능특성。
Based on the in vitro experiments, the antioxidant activities of fermented black rice milk was studied. The results showed that when fermented black rice milk, ordinary fermented milk and 20%of black rice juice were diluted 8 times, the fermented black rice milk had the most antioxidant activities in three samples. The fermented black rice milk scavenging DPPH, hydroxyl radicals, reducing power and chelating ferrous ion were 60.16%, 30.76%, 0.847, 28.43%and obviously higher than the other samples. It showed that the antioxidant functional composition of black rice and lactic acid bacteria played a synergy and improved the functional characteristics of the fermented black rice milk when they were mixed.