米曲霉大米发酵提取物抗氧化活性的比较研究  

Comparative Antioxidant Activity of the Extracts from the Rice Fermented by Aspergillus Oryzae Strains

作　　者：陈周潭[1] 金一琼[1] 吴晖[1] 赖富饶[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第6期643-646,共4页Modern Food Science and Technology

基　　金：教育部新世纪优秀人才支持计划资助项目(NECT-06-0746)

摘　　要：用米曲霉发酵后的大米,其提取物是一种非常有效的天然抗氧化剂,具有清除自由基,金属螯合的效果。提取物中含有多种成分,其中最具有生物活性的成分是酚类物质。本文通过测定大米发酵过程中的淀粉酶、纤维素酶、β-葡萄糖苷酶三种酶的活性和自由基清除能力、还原能力、金属螯合能力、总酚含量,比较购于日本的Aspergillus oryzae M-1、Aspergillus oryzae MC-01、Aspergillusoryzae SP-01、Aspergillus soji。最后选取其发酵提取物总酚含量9.60 mg/g的Aspergillus soji用于进一步实验。The extracts from Aspergillus oryzae （A.oryzae）, a common commercial fungus, are considered as natural antioxidants. To comparing the bioactivity of the extracts from fermented rice by four kinds of A.oryzae strains （A.oryzae M- 1, A.oryzae MC-01, A.oryzae SP-O 1and A. soft）, the enzymatic activities of a-Amylase ,cellulose and β-Glucosidase in the extracts were analyzed and the DPPH radical scavenging abilities, reducing power, metal chelating activities, and total phenolic contents of the extracts were determined. A.soji was chosen as the best strain for further experiment, with which the fermented rice showed the highest phenolic compounds （9.60 mg/g）.

关 键 词：米曲霉 酶活性 自由基清除 还原能力 金属螯合能力 总酚 

分 类 号：TS201.2[轻工技术与工程—食品科学]