5株微生物抗氧化作用的初步研究  

Preliminary study on anti-oxidation of several food microbes

作　　者：韩伟[1] 刘文群[1] 黄丽婵[1] 杨光[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与机械》2008年第5期45-47,51,共4页Food and Machinery

基　　金：江西省科技厅攻关项目(项目编号:Z-03382)

摘　　要：以食品中分离得到的27株细菌和55株酵母为研究对象,进行体外抗氧化性能的研究。通过自由基(DPPH、·OH、·O2-)清除试验、脂质过氧化抑制试验、还原能力和菌体在H2O2中耐受试验等,筛选出6株高抗氧化性能菌(B1～B4、B6)。结果表明:B1～B4、B6的完整菌体对清除DPPH、·OH和抑制脂质过氧化有明显的效果;除B6外,其他4株菌体的还原能力均高于100μmol/L的半胱氨酸盐酸盐;在1mmol/L的H2O2中,试验用6株菌的耐受能力远高于用于对照的保加利亚杆菌。The antioxidation in vitro was studied, of which 82 strains（27 bacteria and 55 yeasts）separated in curing vegetables. And 5 high antioxidant strains（ B1 - B4, B6） were selected according to the inhibition of lipid peroxidation, 1, 1-diphenyl-2-picrydrazl （DPPH） free radical scavenging ability, hydroxyl radical scavenging ability, superoxide radical scavenging ability and resistance to hydrogen peroxide. Except for B6, reducing power of another 4 strains were much over 100 μmol/L cysteine hydrochloride. The 5 strains were less sensitive in 1 mmol/L H2O2 than the control group.

关 键 词：抗氧化 自由基 过氧化作用 

分 类 号：R151[医药卫生—营养与食品卫生学]