糙米发芽前后液化汁抗氧化性比较

研究了糙米发芽前后抗氧化性的变化。实验将发芽糙米与糙米原料分别进行糊化与液化处理而制取液化汁，并测定了两种液化汁对羟自由基、超氧阴离子自由基、还原力以及亚硝酸根离子的清除能力。结果表明：发芽糙米液化汁清除羟基自由基效果比糙米原料液化汁高80%；发芽糙米液化汁清除超氧阴离子能力比糙米原料液化汁高160%；发芽糙米液化汁还原能力比原料糙米液化汁高40%；发芽糙米液化汁清除亚硝酸根离子能力比糙米原料液化汁高90%。除此之外，发芽糙米液化汁的上述抗氧化能力均随液化汁浓度的增加而增加。

Comparison of antioxidant activities between germinated brown rice and original brown rice

The paper studied the antioxidant activities differences between the germinated brown rice and the original brown rice. After the treatment of gelatinization and liquefaction, the germinated brown rice and the original brown rice were transformed into their liquefied juices, which were tested for their antioxidant activities. The experimental results showed that the germinated brown rice had higher hydroxyl free radical scavenging activity, the superoxide anion free radical scavenging activity, the reducibility activity and scavenging effects of nitrite than those of the original brown rice, which were 80%, 160%, 40% and 90%, respectively. Furthermore, their antioxidant activities of germinated brown rice and original brown rice were proportional to their concentrations.