Bifidobacterium longum MYL46發酵綠茶對總酚和抗氧化力影響

Effect of Green Tea Fermented with Bifidobacterium longum MYL46 on Total Phenol and Antioxidant Power

黃昕瑀(Hsin-Yu Huang)；呂英震(Ying-Chen Lu)；林美吟(Meei-Yn Lin)

綠茶 ； 多酚 ； 抗氧化力 ； green tea ； phenol content ； DPPH free radicals scavenging activity

創新研發學刊

15卷1期（2020 / 06 / 30）

55 - 64

繁體中文

本研究旨在以比菲德氏龍根菌MYL46（Bifidobacterium longum MYL46）發酵新鮮綠茶和乾燥綠茶，測定其多酚、DPPH自由基清除率之間的相關性。研究結果顯示發酵新鮮綠茶（LFT0較發酵乾燥綠茶（LTD），其總酚含量與DPPH自由基清除率為高；以比菲德氏龍根菌MYL46發酵新鮮或乾燥綠茶，發酵時間在第24和第30小時，其總酚含量與DPPH自由基清除率能達穩定與顯著差異；總酚與DPPH自由基清除率呈正向關係。因此，以比菲德氏龍根菌MYL46發酵綠茶之提取物，是一種具抗氧化功效的潛在食品。

The purpose of this study was to ferment fresh green tea and dry green tea with Bifidobacterium longum MYL46 to determine the total phenol content, DPPH free radical scavenging activity, and correlation between the total phenol content and DPPH free radical scavenging activity. The results showed that LFT was higher than LDT on the total phenol content and DPPH free radical scavenging activity. Fermentation of green tea with Bifidobacterium longum MYL46, the total phenol content and DPPH free radicals scavenging activity can reach stability and significant difference when the fermentation time on the 24^(th) and 30^(th) hours; the total phenol and DPPH free radical scavenging rate have a positive relationship. Therefore, the extract of fermented green tea with Bifidobacterium longum MYL46 is a potential food with antioxidant ability.