食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
22期
28-30
,共3页
刘梁%孙维矿%赵玲%李赫宇%陈新
劉樑%孫維礦%趙玲%李赫宇%陳新
류량%손유광%조령%리혁우%진신
米糠%抗氧化%羟基自由基%超氧阴离子
米糠%抗氧化%羥基自由基%超氧陰離子
미강%항양화%간기자유기%초양음리자
rice bran%antioxidant%hydroxy radical%superoxide radical
过α-脱氧核糖氧化法测定了米糠提取物及纯化米糠肽水解前、后对羟基自由基和超氧阴离子的清除能力；结果显示米糠醇总提取物的比单纯米糠肽的清除羟基自由基和超氧阴离子的能力更强，且经水解后二者的抗氧化性均显著增强。
過α-脫氧覈糖氧化法測定瞭米糠提取物及純化米糠肽水解前、後對羥基自由基和超氧陰離子的清除能力；結果顯示米糠醇總提取物的比單純米糠肽的清除羥基自由基和超氧陰離子的能力更彊，且經水解後二者的抗氧化性均顯著增彊。
과α-탈양핵당양화법측정료미강제취물급순화미강태수해전、후대간기자유기화초양음리자적청제능력；결과현시미강순총제취물적비단순미강태적청제간기자유기화초양음리자적능력경강，차경수해후이자적항양화성균현저증강。
The scavenging capacity to hydroxyl free radical and superoxide radical by rice bran peptide and the total extract of rice bran were determinated through alpha deoxyribose oxidation method. The results showed that the total extract of rice bran had a more significant capacity to scavenge the hydroxyl free radical and superoxide anion radical, and the antioxidant capacity were significantly enhanced after they been hydrolyzed .
