燕麦麸油及其混合脂肪酸的抗氧化性评价  

作　　者：何文兵[1] 韩舜愈[1] 祝霞[1] 宋雪梅[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院

出　　处：《食品工业科技》2007年第4期97-99,共3页Science and Technology of Food Industry

基　　金：甘肃省科技攻关项目(HS025-A41)

摘　　要：对燕麦麸皮提取物麸油及由麸油制备的混合脂肪酸的抗氧化作用进行了研究,测定了二者对DPPH自由基、羟基自由基的清除作用、二者的还原能力以及对猪油的抗氧化能力。结果表明,麸油对自由基的清除和猪油的抗氧化能力较强,且随加入量的增加清除能力和抗氧化能力增强,因此,燕麦麸油是开发抗氧化剂良好的原料。The antioxidant activity of oat bran oil and mixed fatty acids made from bran oil was investigated. Scavenging effect on DPPH and hydroxyl radicals, reducing power and antioxidant activity to lard were studied. The study indicated that the antioxidant activities and scavenging free radicals by bran oil were better, and increased with their dosages. The bran oil was a good natural antioxidant.

关 键 词：麸油 混合脂肪酸 自由基 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]