Abstract: The raw materials of the functional beverage were water chestnuts,gorgon fruit and lotus seeds.α-amylase was used to hydrolyze water chestnuts,gorgon fruit and lotus seeds;the antioxidant properties of finish product was tested in vitro and in vivo.Mice were fed with the functional drinks for four weeks.Then free radicals in blood,and platform jumping and the shuttle behavior were determined.The o OH radical scavenging activity of the beverage was 34.92%;however,DPPH radical scavenging reached to 80.58%.The level of radicals in the blood was 38.59%(P<0.05)significantly lower than that of control group mice.The platform jumping lateness incresed compared to the control group and errors were reduced;darkroom lateness reaction was lesser than the control group(P<0.05).
葛惠,马淑凤,吴聪,等. 荸荠芡实莲子复合功能饮料的抗氧化活性[J]. 食品与发酵工业, 2011, 37(10): 116-119,124.
Ge Hui,Ma Shu-feng,Wu Cong,et al. Study on the Antioxidant Activity of Functional Beverage Made of Water Chestnuts,Lotus and Gorgon[J]. Food and Fermentation Industries, 2011, 37(10): 116-119,124.