摘要
研究了苹果渣醋的抑菌活性及苹果渣醋提取物对DPPH、超氧阴离子(O2-.)自由基的清除能力以及对脂质过氧化的抑制作用。结果表明:苹果渣醋对金黄色葡萄球菌、大肠杆菌有较强的抑制作用,对霉菌抑制作用较弱。苹果渣醋提取物对DPPH、超氧阴离子(O2-.)自由基有较强的清除能力,并对脂质过氧化有较强的抑制作用。
Abstract.The antibacterial activity of apple pomace vinegar and the scavenging capability of DPPH and superoxide radical（O2-· ）and inhibition action on lipid radical of apple pomace vinegar extracts are studied. The result shows that apple pomace vinegar has strong inhibitory effect on Escherichia coli and Staphylococcus aureus, but has weak inhibitory effect on mould; apple pomace vinegar extracts have good scavenging effect on DPPH and superoxide radical（O^- ~ ）and have strong inhibition effect on lipid radical.
出处
《中国调味品》
CAS
北大核心
2013年第5期49-51,61,共4页
China Condiment
关键词
苹果渣醋
抑菌
抗氧化
apple pomace vinegar bacteriostasis antioxidation
