摘要
大麦麸皮经过高活性干酵母发酵,对大麦麸皮发酵液的还原能力、DPPH自由基清除能力和羟基自由基清除能力进行测定,研究发酵时间对大麦麸皮发酵液的体外抗氧化活性的影响。结果表明,随着发酵时间增加,发酵液中多酚含量呈明显的上升趋势,于6d左右趋于平稳,含量达到420.4μg GAE/mL。通过与300μg/mL的BHT和抗坏血酸溶液相比较,大麦麸皮发酵液表现出良好的抗氧化性能。
Barley bran fermentation liquid was obtained by high-active dry yeast, and the reducing power, scavenging ability of DPPH free radical and scavenging ability of hydroxyl free radical had been measured, researching the influence of different fermentation time on the antioxidant activity of barley bran fermented liquid in vitro.Studies had found that with the increase of fermentation time, polyphenol content in fermented liquid had an obvious rising trend, and stabilized at about 6d, content reached 420.4μg GAE/mL. Compared with 300μg/mL ascorbic acid and BHT,Barley bran fermented liquid showed good antioxidant properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第7期112-115,共4页
Science and Technology of Food Industry
关键词
大麦麸皮
发酵液
还原能力
DPPH自由基
羟自由基
Barley bran
fermented liquid
reducing power
DPPH free radical
hydroxyl free radicals
