期刊论文

Effects of rice bran storage time on the antioxidant activity of rice bran soluble dietary fiber

中文

中国油脂

1003-7969

2017

42

8

32-36

10.3969/j.issn.1003-7969.2017.08.008

(201303071):公益性行业(农业)科研专项经费项目

本校为第一机构

以新鲜米糠为原料贮藏0、1、3、5、10 d得到不同酸败程度的米糠,稳定化和脱脂后制备米糠可溶性膳食纤维,研究米糠贮藏时间对米糠可溶性膳食纤维抗氧化性质的影响。结果表明:随着新鲜米糠贮藏时间的延长,米糠可溶性膳食纤维的还原能力、金属离子螯合能力和清除ABTS~+·、DPPH ·、· OH、O_2~- ·能力均先上升后下降;米糠可溶性膳食纤维还原能力、金属离子螯合能力和清除ABTS~+ ·、DPPH ·、· OH在新鲜米糠贮藏5 d时达到最大值,分别为0.943 (OD_(700)) 、35.16%、32.28%、73.51%和13.83%,米糠可溶性膳食纤维清除O_2~-·能力在新鲜米糠贮藏1 d达到最大值,为60.58%。

Rice brans with different extent rancidity were obtained from fresh rice bran which stored at room temperature for 0,1, 3, 5 d and 10 d, and rice bran soluble dietary fiber was prepared after stabilization and defatting of rancid rice bran, and effects of rice bran storage time on the antioxidant activity of rice bran soluble dietary fiber were investigated. The results indicated that as storage time of fresh rice bran increased, reducing ability, metal chelating activity, and free radical scavenging abilities of rice bran soluble dietary fiber...