食品科学 ›› 2007, Vol. 28 ›› Issue (8): 62-64.

• 基础研究 • 上一篇    下一篇

不同产地稻米抗氧化性能的比较

 回瑞华, 侯冬岩, 邢晓燕, 刘晓媛, 刁全平   

  1. 鞍山师范学院化学系; 鞍山师范学院化学系 辽宁鞍山114007; 辽宁鞍山114007;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Comparison of Antioxidations of Rices form Different Areas

 HUI  Rui-Hua, HOU  Dong-Yan, XING  Xiao-Yan, LIU  Xiao-Yuan, DIAO  Quan-Ping   

  1. Department of Chemistry, Anshan Normal University, Anshan 114007, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 本研究采用荧光光度法测定不同产地稻米的抗氧化性。亚铜离子催化过氧化氢产生的羟基自由基与荧光强度较弱的苯甲酸反应,生成荧光强度较强的产物,利用产物的荧光强度的改变间接测定加入不同产地稻米前后羟基自由基的变化。通过探索实验最佳条件,建立了测定不同产地稻米对羟基自由基的清除率的方法,并对不同产地稻米的抗氧化性能进行了比较。

关键词: 稻米, 抗氧化性, 荧光光度法

Abstract: The antioxidations of rices from different sources were studied by the spectrofluorimetric method respectively. New substance with intensity of fluorescence was produced by reaction of hydroxyl radicals from H2O2 catalyzed by sub copper ion and benzenecarbonic acid. Before or after rices were added into the system, the changes of the hydroxyl radicals were determined with fluorimetry indirectly. By exploring the optimal determination conditions, the method was developed for determination of the clearances of rices from different sources to the hydroxyl radicals with fluorimetry. A comparison of the antioxidations of rices from different sources was performed.

Key words: rice, antioxidation, spectrofluorimetric method