膨化对发芽糙米抗氧化性的影响研究

Study on effect of puffing treatment on antioxidant activity of germinated brown rice

以膨化发芽糙米为研究对象,分别以发芽糙米和膨化糙米为对照,比较不同来源多糖对羟自由基活性、超氧阴离子、DPPH活性和Fe3+还原能力的影响,考察膨化对发芽糙米的抗氧化性影响.结果表明,发芽糙米中的多糖对DPPH自由基,超氧阴离子和羟自由基具有很强的抗氧化作用.多糖抗氧化性顺序为:发芽糙米>膨化后的发芽糙米>膨化糙米.

In this paper, puffed and germinated brown rice was used as the research object, and germinated brown rice and puffed brown rice were used as the control, respectively, to compare the effects of polysaccharides from different sources on hydroxyl free radical activity, superoxide anion, DPPH activity and Fe 3+ reduction capacity, and to investigate the effects of puffing on the antioxidant capacity of germinated brown rice.The results showed that polysaccharides in germinated brown rice had strong antioxidant effects on DPPH free radicals, superoxide anions and hydroxyl free radicals.The order of polysaccharide antioxidant activity was: germinated brown rice> expanded in germinated brown rice>expanded in brown rice.