发酵麦麸酚酸类物质的抗氧化活性的研究

Study on antioxidant activity of phenolic acids fermented in the wheat bran

目的:对用米曲霉GIM3、棒曲霉和泡盛曲霉固体发酵后麦麸的抗氧化活性进行研究。方法:通过DPPH测定法、ABTS+·测定法、FRAP测定法、MCC测定法共4种方法进行综合分析。结果:用3种菌株固态发酵后的麦麸的DPPH自由基清除能力、ABTS+·清除能力、FRAP抗氧化能力和金属螯合能力均强于没有发酵的麦麸,其中以泡盛曲霉能力最强,且与麦麸质量浓度成正比。结论:麦麸的抗氧化能力与发酵后释放出来的以阿魏酸为主的酚酸类物质的增加有着密切的相关性。

Object：To study on using Aspergillus awamori,Aspergillus oryzae and Aspergillus aclavatus to ferment wheat bran and relaease phenolic acids,then monitor their antioxidant activity.Method：Using the way of DPPH,ABTS,FRAP and MCC to determine and analyse the antioxidant activity of phenolic acids fermented by three strains.Result：DPPH radical scavenging ability,ABTS＋· removal ability,FRAP antioxidant capacity and metal chelating ability of wheat bran fermented by three strains were respectively stronger than the wheat bran which not fermented,and the effect of Aspergillus awamori is best.Conclusion：The antioxidant activity of wheat bran is closely related to the increasing of phenolic acids,especially ferulic acid which is released by fermentation.