麦胚提取物的抗氧化性研究

麦胚是面粉生产的副产物，由于含有多种功能成分，往往被用作功能辅料来提高食品的营养价值。本文利用多种评价体系对麦胚水提物和醇提物的抗氧化性做了研究，并以BHT和抗坏血酸作为参照，结果发现：麦胚提取物显示了很强的DPPH自由基清除能力、羟基自由基清除能力、过氧化氢清除能力、络合能力、还原能力和脂质体自由基的清除能力，并且抗氧化能力随着浓度的增加而增加。实验结果表明，小麦胚芽提取物可以作为某些食品的抗氧化剂使用。

Antioxidant Activity of Wheat Germ Extracts

Wheat germ is a by-product of mill factory, often regarded as a functional ingredient to promote nutritional value offood. In this study, the antioxidant activity of wheat germ extracts was evaluated by various methods with BHT and ascorbic acidas control standards. The results showed that wheat germ extracts exhibited a strong DPPH radical scavenging activity, hydroxylradical scavenging activity, hydrogen peroxide scavenging activity, chelating activity, reducing power and liposome peroxidationinhibiting activity in comparison with BHT and ascorbic acid. Those antioxidant properties of wheat germ extracts dependeded onconcentration and increased with increasing concentration of sample. According to the results, wheat germ might be used as apotential natural antioxidant in the food industry.