脱脂麦胚抗氧化活性的研究进展  

Research advance in antioxidative activities of defatted wheat germ

作　　者：郭旭[1] 朱科学[1] 彭伟[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2012年第6期33-36,共4页China Oils and Fats

基　　金：国家自然科学基金资助项目(31101384);江苏省自然科学基金项目(BK2011041)

摘　　要：小麦胚芽是面粉生产工艺的副产品,脱脂后的小麦胚芽富含多种生理活性物质,极具开发潜质。对脱脂麦胚及其成分的抗氧化活性的国内外研究现状进行综述,旨在为脱脂麦胚的深度开发和利用提供依据。Wheat germ is the main by -product from the wheat milling industry. Defatted wheat germ is rich in bioactive compounds, and there is enormous developing potential. The research advance in antioxidative activities of defatted wheat germ and its components were reviewed to provide the basis for further development and utilization of defatted wheat germ.

关 键 词：脱脂麦胚 抗氧化活性 研究进展 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS218[轻工技术与工程—食品科学与工程]