After refrigeratede storage for 21 days, the contents of polyphenol in the yogurt which had different density mulberry broth(0。25%, 0。5%, 0。75% and 1%) decreased from 1。0028 mg/mL, 1。0487mg/mL, 1。0612mg/mL and 1。0799mg/mL to 0。5010mg/mL, 0。5425 mg/mL, 0。5525mg/mL and 0。5534mg/mL。 The contents of polysaccharide decreased from 1。2968mg/mL, 1。3309mg/mL, 1。3333mg/mL and 1。3361mg/mL to 0。6609mg/mL, 0。7050 mg/mL, 0。7069mg/mL and 0。7073mg/mL。 The IC50 of DPPH scavenging increased from 0。318, 0。294, 0。284 and 0。243 to 0。354, 0。346, 0。320 and 0。289。 The IC50 of hydroxyl radical scavenging rate increased from 0。360, 0。332, 0。305 and 0。278 to 0。402, 0。378, 0。347 and 0。326。 The content of polyphenol in the control yogurt decreased from 0。9895 mg/mL to 0。4832mg/mL。 The content of polysaccharide decreased from 1。2603mg/mL to 0。6239mg/mL。 The IC50 of DPPH scavenging increased from 0。339 to 0。373。 The IC50 of hydroxyl radical scavenging rate increased from 0。388 to 0。426。 The results showed that the higher of mulberry broth concentration, the higher of polyphnol content and polysaccharide content and the stronger of DPPH scavenging and hydroxyl radical scavenging rate。
Key Words :yogurt; mulberry leaf; ferment; lactobacillus; inoxidizability