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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/146

    標題: 乳酸菌發酵物調節生理氧化壓力活性評估
    作者: 邱致廣
    貢獻者: 食品科技系
    日期: 2007
    上傳時間: 2008-05-13 13:47:33 (UTC+8)
    出版者: 台南縣:嘉南藥理科技大學食品科技系
    摘要: 本研究顯示六十種乳酸菌發酵物具有多種抗氧化功能。乳酸菌是一種兼性嫌氣菌,天然界中乳酸菌種類相當多,其發酵物活性成分亦不同。根據我們研究結果得知,乳酸菌發酵物具有抗氧化力,六十種乳酸菌發酵物對ABTS radical的抑制效果為7.45%~29.92%,其中以B020效果最高,而以B049效果最低。六十種乳酸菌發酵物對DPPH radical的抑制效果為13.63%~81.11%,其中以B051效果最高,而以B059效果最低。六十種乳酸菌發酵物對亞鐵離子的捕捉效果為2.01%~68.11%,其中以B059效果最高,而以B029效果最低。
    Appears in Collections:[ 食品科技系 ] 校內計畫

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