| Issue |
E3S Web Conf.
Volume 251, 2021
2021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)
|
|
|---|---|---|
| Article Number | 02032 | |
| Number of page(s) | 5 | |
| Section | Environmental Ecological Analysis and Sustainable Development Research | |
| DOI | https://doi.org/10.1051/e3sconf/202125102032 | |
| Published online | 15 April 2021 | |
Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme
1 College of Chemical and Biological Engineering, QILU Institute of Technology, Jinan, Shandong 250200
2 College of Agriculture, Ludong University, Yantai, Shandong, 264001
3 College of Life Sciences, Ludong University, Yantai, Shandong, 264001
* Corresponding author: chengxianhao@sohu.com; fhliu221@163.com
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.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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