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The Changes of Antioxidant Capability of Kombucha Tea During Fermentation

Zhu Xiao-qing,Chen Yi-lun,Zhang Ya-wei,Li Xuan(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,China)  
The kombucha tea was respectively prepared with culture medium of black tea and green tea,the changes of antioxidant capacity during fermentation were investigated by the methods of the total antioxidant capability,reducing power,the scavenging capability of hydroxyl,superoxide anion and DPPH assay and compared of the two kinds of fermentation broth.Results showed that: In the further 6 days,the polyphenol content of two fermentation broth had an increasing trend,reducing power also had an upward trend,and hydroxyl and superoxide anion of clear ability of the two kinds of fermentation broth had a different degree of increase;as the fermentation time incresed,total phenolic content,reducing power,the scavenging capability of hydroxyl,superoxide anion and DPPH radicals had no change.The total phenolic content had good positive relativity with reducing power,the scavenging capability of hydroxyl and superoxide anion.During the total fermentation,the scavenging capability of DPPH radicals had no obvious change.The total phenolic content,reducing force and DPPH radicals of green tea broth were higher than black tea broth,but black tea broth showed much stronger scavenging capability of hydroxyl radicals and superoxide than green tea broth.
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