发酵米糠水提物的抗氧化活性研究

Study on Antioxidant Activity of Fermented Rice Bran Water Extract

为了研究发酵米糠水提物(Fermented rice bran extract,FRBE)的抗氧化活性,试验以DPPH自由基清除率为指标,优化了发酵米糠水提物的提取时间、提取温度和料水比,并对其活性成分以及体外抗氧化活性进行了研究。结果表明:发酵米糠水提物提取时间为60 min,提取温度85℃,料水比为1:20(g/mL)时,其DPPH自由基清除率可达85.55%,较米糠水提物提高了52.63%;发酵米糠水提物中多酚、黄酮、蛋白含量可达29.58、8.15、74.44 mg/g,较米糠水提物分别增加了68.16%、80.31%、28.92%;且发酵米糠水提物的羟基自由基(·OH)清除率、还原力以及对羟自由基介导的DNA损伤的保护作用均显著强于米糠水提物。综上所述,发酵能够提高米糠的抗氧化活性。

To study the antioxidant activity of the fermented rice brun water extract(FRBE). Using DPPH radicals scavenging capacity as the index, the extraction time, extraction temperature and the ratio of material to water of fermented rice bran water extract were optimized, active ingredients and the antioxidant activity of fermented rice bran extract was studied in vitro. The results showed that, the optimal extraction conditions were 60 min extraction time, 85 ℃ extraction temperature, material-water ratio 1:20(g/mL).The DPPH radicals scavenging capacity could reach 85.55%, which was 52.63% higher than rice bran extract. The contents of polyphenols, flavonoids and proteins reached 29.58, 8.15 mg/g and 74.44 mg/g,which were 68.16%, 80.31% and 28.92% higher than those in water extract of rice bran, respectively.The hydroxyl radicals scavenging capacity, reducing power and the protective effect of water extract of fermented rice bran on · OH mediated DNA damage were stronger than that of water extract of rice bran. In conclusion, fermentation could improvethe antioxidant activity of rice bran.