Comparison of Antioxidations of Rices form Different Areas

Abstract

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

HUI Rui-Hua, HOU Dong-Yan, XING Xiao-Yan, LIU Xiao-Yuan, DIAO Quan-Ping. Comparison of Antioxidations of Rices form Different Areas[J]. FOOD SCIENCE, 2007, 28(8): 62-64.

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Comparison of Antioxidations of Rices form Different Areas

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