摘要
目的:研究牡丹江镜泊湖石板大米酿造的米酒抗氧化性。方法:以传统工艺发酵酿造米酒,2000r离心,滤纸过滤,于45℃旋转蒸发浓缩,至浓度为323. 83mg/mL。采用苯酚-硫酸法,测定提取物的糖含量。通过对羟自由基、氧自由基和DPPH自由基的抑制实验,使用紫外分光光度计测量吸光度,测试提取物抗氧化的能力。结果:羟自由基IC_(50)=1056. 16mg/mL;氧自由基IC_(50)=210. 79mg/mL; DPPH自由基IC_(50)=149. 36mg/mL;结论:大米米酒提取物具有抗氧化性。
Objective:To study the antioxidant activity of Mudanjiang River Jingpo stone slab rice wine.Method:produce rice wine by traditional fermentation,extraction of effective substances,2000r centrifugation,filter paper filtration,rotary evaporation at 45℃,concentration is 323.83mg/mL.The content of sugar in the extract was determined by phenol sulfuric acid method.Test the ability of extracts to inhibit free radicals;Result:hydroxy radical IC 50=1056.16mg/mL,oxygen radicals IC 50=210.79mg/mL,DPPH radical IC 50=149.36mg/mL;Conclusion:the rice wine extract has antioxidant properties.
作者
王苗苗
雷涛
WANG Miao-miao;LEI Tao(College of Pharmacy,Mudanjiang Medical University,Mudanjiang 157000,China)
出处
《实验室科学》
2018年第6期20-23,共4页
Laboratory Science
基金
牡丹江医学院大学生科学研究项目(项目编号:001758)
关键词
酵母
提取
自由基
抗氧化
yeast
extraction
free radical
antioxidant
