萌发糙米中多酚物质抗氧化特性

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 155-159.

萌发糙米中多酚物质抗氧化特性

翟玮玮

江苏食品职业技术学院食品与营养工程学院

收稿日期:2012-04-18 修回日期:2012-11-30 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 翟玮玮 E-mail:zaiww6810@126.com

Antioxidant Activity of Polyphenols from Germinated Brown Rice

Received:2012-04-18 Revised:2012-11-30 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 以抗坏血酸、阿魏酸和2,6-二叔丁基-4-甲基苯酚(BHT)为对照，对萌发糙米中的2种多酚提取物的抗氧化能力进行测定。结果表明：萌发糙米中可溶性和不溶性多酚物质含量分别为(6.03±0.03)、(32.35±0.05)mg/100g；可溶性和不溶性阿魏酸含量分别为(4.82±0.01)、(20.04±0.77)mg/100g；5种试样对O2―•的清除率顺序为BHT＞阿魏酸＞不溶性多酚＞可溶性多酚＞抗坏血酸；清除•OH能力的顺序为抗坏血酸＞阿魏酸＞BHT＞可溶性多酚＞不溶性多酚；清除DPPH自由基能力的顺序为不溶性多酚＞阿魏酸＞BHT＞可溶性多酚＞抗坏血酸；168h时5个试样抗油脂氧化能力大小顺序为阿魏酸＞BHT＞可溶性多酚＞不溶性多酚＞抗坏血酸。因此，萌发糙米中的多酚物质具有一定的抗氧化能力，部分指标优于抗坏血酸和BHT。

关键词: 萌发糙米, 可溶性多酚, 不溶性多酚, 抗氧化活性

Abstract: The antioxidant potential of soluble and insoluble polyphenol extracts of germinated brown rice was evaluated and compared with that of ascorbic acid, ferulic acid and BHT as positive controls. Germinated brown rice contained (6.03 ± 0.03) mg/100 g of soluble polyphenols, (32.35 ± 0.05) mg/100 g of insoluble polyphenols, (4.82 ± 0.01) mg/100 g of soluble ferulic acid and (20.04 ± 0.77) mg/100 g of insoluble ferulic acid. The radical scavenging activity of five samples investigated followed the decreasing order: BHT, ferulic acid, insoluble polyphenols, soluble polyphenols and ascorbic acid for superoxide anion radical, ascorbic acid, ferulic acid, BHT, soluble polyphenols and insoluble polyphenols for hydroxyl radical, insoluble polyphenols, and ferulic acid, BHT, soluble polyphenols and ascorbic acid for DPPH radical. In decreasing order of anti-lipid oxidation activity (lard POV after 168 h of constant temperature incubation), these samples were ferulic acid, BHT, soluble polyphenols, insoluble polyphenols and ascorbic acid. Hence, polyphenols from germinated brown rice has antioxidant activity and are superior to ascorbic acid and BHT in terms of some antioxidant properties.

Key words: germinated brown rice, soluble polyphenols, insoluble polyphenols, antioxidant activity

中图分类号:

TS213.3

翟玮玮. 萌发糙米中多酚物质抗氧化特性[J]. 食品科学, 2012, 33(23): 155-159.

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