摘要
研究了糙米发芽前后抗氧化性的变化。试验将发芽糙米与糙米原料分别进行糊化与液化处理以制取液化汁,并测定了2种液化汁对羟自由基、超氧阴离子自由基、还原力以及亚硝酸根离子的清除能力。结果表明:发芽糙米液化汁清除羟基自由基效果比糙米原料液化汁高80%;发芽糙米液化汁清除超氧阴离子能力比糙米原料液化汁高160%;发芽糙米液化汁还原能力比原料糙米液化汁高40%;发芽糙米液化汁清除亚硝酸根离子能力比糙米原料液化汁高90%。除此之外,发芽糙米液化汁的上述抗氧化能力均随液化汁浓度的增加而增加。
The paper has studied the antioxidant activities/ differences between germinated brown rice and original brown rice. After the treatment of gelatinization and liquefaction, germinated brown rice and original brown rice were respectively transformed into their liquefied juices, which were adopted for testing of their antioxidant activities. The experimental results showed that germinated brown rice had higher hydroxyl free radical scavenging activity, the superoxide anion free radical scavenging activity, the reducibility activity and scavenging effects of nitrite than those of the original brown rice The higher rates were 80%, 160 % ,40 % and 90 %, respectively. Furthermore, their antioxidant activities of germinated brown rice and original brown rice were proportional to their concentrations.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第12期1-4,共4页
Journal of the Chinese Cereals and Oils Association
基金
科技部科技人员服务企业行动(2009GJA10032)
关键词
发芽糙米
自由基
抗氧化
germinated brown rice,free radical, antioxidant
