发芽糙米抗氧化性质的研究

Antioxidant Effect of Germinated Brown Rice

以超声波—微波辅助乙醇提取法和乙醇提取法比较糙米发芽前后总多酚的变化。并对糙米和发芽糙米的多酚提取物进行羟基自由基清除能力、超氧阴离子清除能力、总还原力及油脂的抗氧化性质进行研究。结果表明,超声波—微波辅助乙醇提取法优于单纯的乙醇提取法,总多酚提取率提高了1.43倍。发芽糙米清除羟基自由基效果比糙米原料高40%;超氧阴离子清除能力比糙米原料高24.34%;还原能力比原料糙米高1.84倍,对延缓植物油脂的酸败效果明显好于原料糙米。

The change of the total polyphenol before and after Brown rice sprouting is studied,the total polyphenol of germinated brown rice and brown rice are extracted by alcohol assisted with ultrasonic wave-mi-crowave and alcohol.And reseach on ability of eliminating hydroxyl free and superoxide anion,Reducing capacity and antioxidation.Results show that the polyphenols extracted by alcohol assisted with ultrasonicwave-mi-crowave is superior to that extracted by alcohol,and the polyphenols extraction rate of the former is 1.43 times as high as that of the later.The germinated brown rice has good ability of eliminating hydroxyl free and superoxide anion,it is higher than the original brown rice by 40% and 24.34% respectively. Reducing capacity of the germinated brown is higher 24.34% than the original brown rice,and can delay plant edible oil rancidity effectively.