Abstract
In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.
Highlights
Enzyme is a product containing specific bioactive components prepared by microbial fermentation with animals, plants, bacteria and other materials[1]
According to the product application field, the Enzyme is divided into six categories: edible Enzyme, daily Enzyme, feed Enzyme, agricultural Enzyme, environmental Enzyme, and other Enzyme
UV spectrophotometer was used for rapid quantification, and the scavenging ability of the sample solution to DPPH free radicals was calculated according to the clearance rate formula
Summary
Enzyme is a product containing specific bioactive components prepared by microbial fermentation with animals, plants, bacteria and other materials[1]. The market price of edible Enzyme varies greatly, ranging from CNY hundreds to CNY hundreds of thousands[10] This phenomenon further promotes the firm confidence of Enzyme lovers in the self-fermenting Enzyme. They believe that the selection of good raw materials and the training of micro-businessmen will certainly make Enzyme with high nutritional value. A series of data were obtained by comparing and analyzing the antioxidant capacity and living bacteria index of three kinds of commercially available Enzyme These data provide a method for Enzyme lovers to select Enzyme, and have a certain understanding of their self-fermenting Enzyme products, so as to provide a correct consumption orientation for the public
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