发酵豆粕抗氧化活性研究  

Study on the antioxidant activity of fermented soybean meal

作　　者：徐聪聪[1] 陈洁梅[1] 缪冰旋[1] 

机构地区：[1]暨南大学生命科学技术学院生物工程学系,广东广州510632

出　　处：《广东农业科学》2012年第20期84-87,共4页Guangdong Agricultural Sciences

基　　金：广东省教育部产学研结合项目(2010B090400379)

摘　　要：为了研究发酵豆粕的抗氧化活性,对不同浓度的原豆粕、发酵豆粕及其过0.22μm滤膜样品进行总抗氧化活性、羟基自由基清除率、超氧阴离子清除率测定。结果表明,这3项指标均随着样品浓度的增加而升高。当样品浓度为1.5%时,原豆粕、发酵豆粕和过膜样品的总抗氧化活性分别为27.57、46.26、102.98 U;羟基自由基清除率分别为69.40%、69.10%、84.65%;超氧阴离子自由基清除率分别为19.61%、26.14%、45.49%。发酵样品的抗亚油酸过氧化作用和DPPH自由基清除率也比原豆粕明显提高。试验以400μmol/L Vc作为对照,表明发酵豆粕具有较强的抗氧化活性。In order to study the antioxidant activity of fermented soybean meal,the total antioxidant activity,hydroxyl free radical scavenging rate,and superoxide anion scavenging rate were measured for different concentrations of raw soybean meal,fermented soybean meal and its over 0.22 μm filter samples.The results show that the three indicators were increased with the sample concentration.When the sample concentration was 1.5%,the raw soybean meal,the fermented soybean meal and the filted sample＇s total antioxidant activity was 27.57 U,46.26 U,102.98 U;hydroxyl radical scavenging rate was 69.40%,69.10%,84.65%;superoxide anion free radical scavenging rate was 19.61%,26.14%,45.49%,respectively.The linoleic acid peroxidation and DPPH free radical scavenging rate of the fermented samples were also increased obviously.With 400 μmol/L Vc as control,the result indicated that the fermented soybean meal had strong antioxidant activity.

关 键 词：发酵豆粕 抗氧化活性 羟基自由基 

分 类 号：Q815[生物学—生物工程] S816.6[农业科学—饲料科学]