食品中微生物抗氧化作用的初步研究  

Primary study on anti-oxidation of the microbes isolated from foods

作　　者：韩伟[1] 刘文群[1] 黄丽婵[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,江西南昌330047

出　　处：《中国酿造》2008年第8期28-30,共3页China Brewing

基　　金：江西省科技厅攻关项目(Z03382)

摘　　要：通过清除DPPH自由基和抑制脂质过氧化能力的实验,从不同来源的菌种中筛选出3株高抗氧化活性菌(B2、B3、B4),并通过还原能力测定、清除羟自由基实验对其体外抗氧化能力进行比较研究。结果表明,B2、B3和B4活菌体对DPPH自由基的清除率和脂质氧化的抑制率均超过50%,还原能力均高于对照组(100μmol/L的L-半胱氨酸),羟自由基清除率分别为59.8%、61.0%和64.6%,同时发现3株菌菌体的各项抗氧化指标明显高于相应发酵液。Three microbial strains （named B2, B3 and B4） with high antioxidation activity were isolated from different sources according to the activity on scavenging 1, 1-diphenyl-2-picrydrazl （DPPH） free radical and inhibiting lipid peroxidation. The reducing capacity, scavenging action to hydroxyl radical and antioxidation activity in vitro of the isolated strains were studied. The results showed that the scavenging rates of DPPH free radical and anti-peroxidation rates of lipid were over 50%, respectively for living cells of B2, B3 and B4. All the reducing capacities of the three strains were higher than that of the control （100μmol/L L-cysteine）. Three strains scavenge hydroxyl radical and were 59.8%, 61.0% and 64.6%, The antioxidative abilites of the intact cell demonstrated better than that of the corresponding fermented brothes.

关 键 词：抗氧化 自由基 过氧化作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]