麦麸阿魏酰低聚糖抗氧化性的研究  

Study on antioxidative activity of feruloyl oligosaccharides

作　　者：齐希光[1] 张晖[1] 王立[1] 郭晓娜[1] 钱海峰[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第8期71-73,76,共4页Science and Technology of Food Industry

基　　金：国家863项目(2006AA10Z333);国家十一五科技支撑计划项目(2006BAD27B06)

摘　　要：研究了麦麸中阿魏酰低聚糖(FOs)的体外抗氧化作用。结果表明,FOs具有良好的体外抗氧化效果,并在一定范围内呈剂量效应关系。其对Fe2+具有一定的螯合作用,对H2O2的清除作用略低于同浓度的VC,而对·OH的清除作用却高于同浓度的甘露醇,对DPPH·的清除能力与BHT有相同的变化趋势,清除能力略低于同浓度的BHT,对H2O2诱导小鼠红细胞溶血具有明显的抑制作用。Antioxidative activity of feruloyl oligosaccharides（FOs）was investigated.The results showed that FOs had excellent antioxidative activity and revealed dose-effect relationship.It could chelate Fe2＋ to some extent.Its scavenging activity for hydrogen peroxide was slightly inferior to VC,but was better than mannitol for ·OH.Its scavenging capability for DPPH· was similar to that for BHT.The effect on red blood cell hemolysis induced by H2O2 could be markedly inhibited by FOs.

关 键 词：麦麸 阿魏酰低聚糖 抗氧化 自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]