摘要
为比较大麦发芽前与发芽后酚类提取物的抗氧化活性变化。以大麦和麦芽为原料,采用分光光度法分别测定了原料中酚类提取物的总还原力、铁还原力(FRAP)及对ABTS自由基、DPPH自由基(DPPH·)、羟基自由基(·OH)、超氧阴离子自由基(O_2^-·)、亚硝酸盐的清除作用,并与人工合成的抗氧化剂2,6-二叔丁基-4-甲基苯酚(BHT)和天然抗氧化剂VC进行对比。结果表明:大麦和麦芽均有一定的抗氧化活性,且麦芽的抗氧化活性普遍高于大麦,部分指标甚至高于阳性对照。通过对大麦及麦芽抗氧化活性的全面评价,为进一步的研究提供了理论。
The antioxidant activity of phenolic extracts from barley and malt was studied. The antioxidant activity of the extract was evaluated by spectrophotometry on its ability of scavenging ABTS radical, 1-diphenyl-2-picrylhydrazy（DPPH·）, hydroxyl radical（·OH）, superoxide anion radical（O_2^-·）, nitrite, and total reducing power,iron reducing power. BHT and VCwere used as positive control. The polyphenol extracts from barley and malt all had a certain antioxidant capacity, and the antioxidant activity of malt was generally higher than barley, some even better than the positive control. Through the comprehensive evaluation of the antioxidant activity of barley and malt, and provided a theoretical basis for the further research.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期8-13,共6页
Food Research and Development
基金
国家大学生创新创业训练计划项目(201310718016)
关键词
大麦
麦芽
酚类提取物
抗氧化活性
barley
malt
phenolic extracts
antioxidant activity
