| 脱脂麦胚发酵过程中抗氧化活性变化研究 |
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| 引用本文： | 侯银臣,宁梦茹,黄继红,冯军伟,张雪,杨盛茹. 脱脂麦胚发酵过程中抗氧化活性变化研究[J]. 中国酿造, 2018, 37(11): 66. DOI: 10.11882/j.issn.0254-5071.2018.11.014 |
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| 作者姓名： | 侯银臣 宁梦茹 黄继红 冯军伟 张雪 杨盛茹 |
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| 作者单位： | 1.河南牧业经济学院 食品工程学院，河南 郑州 450046；2.河南科谱特医药科技研究院有限公司，河南 洛阳 471000； 3.河南工业大学 粮油食品学院，河南 郑州 450001 |
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| 基金项目： | 河南省科技攻关项目（182102110127） |
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| 摘 要： | 该实验通过测定脱脂麦胚发酵前后对DPPH、羟基、超氧阴离子、ABTS自由基的清除率以及总还原能力、多肽含量的变化，研 究了脱脂麦胚发酵过程中抗氧化活性的变化。 结果表明，脱脂麦胚发酵后，各指标均呈先增大后减小的趋势，除ABTS自由基的清除率在24 h达到最高外，其他指标均在32 h达到最高。 DPPH·、·OH、O2·、ABTS 的清除率分别提高了37.60%、8.75%、4.57%和5.76%，抗氧化活性显著提高。 多肽含量及总还原能力在发酵时间为32 h时达到最大值，吸光度值分别为0.34和0.12。
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| 关 键 词： | 脱脂麦胚 发酵 抗氧化性 总还原能力 多肽含量 |
Changes of antioxidant activity during the fermentation of defatted wheat germ |
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| HOU Yinchen,NING Mengru,HUANG Jihong,FENG Junwei,ZHANG Xue,YANG Shengru. Changes of antioxidant activity during the fermentation of defatted wheat germ[J]. China Brewing, 2018, 37(11): 66. DOI: 10.11882/j.issn.0254-5071.2018.11.014 |
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| Authors: | HOU Yinchen NING Mengru HUANG Jihong FENG Junwei ZHANG Xue YANG Shengru |
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| Affiliation: | 1.College of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China; 2.Henan Cooperation Medical Science and Technology Institute, Luoyang 471000, China; 3.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China |
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| Abstract: | The changes of antioxidant activity during the fermentation of defatted wheat germ were studied by measuring the changes of the scavenging rates of DPPH free radicals (DPPH·), hydroxyl radicals (·OH), superoxide anion free radicals (O2·) and ABTS free radicals (ABTS ), total reduction ability and polypeptide content of defatted wheat germ before and after fermentation. The results showed that all indexes showed the trend of increas- ing first and then decreasing after the fermentation of defatted wheat germ, except the scavenging rate of ABTS+ was the highest at 24 h, other indexes were the highest at 32 h. The scavenging rates of DPPH·,·OH, O2·, ABTS increased by 37.60%, 8.75%, 4.57% and 5.76%, respectively, and the antioxidant activity increased significantly. The polypeptide content and total reduction ability reached a maximum at 32 h, and the absorbance values were 0.34 and 0.12, respectively. |
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| Keywords: | defatted wheat germ fermentation antioxidant activity total reducing ability polypeptide content |
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