玉米皮阿魏酰低聚糖酯体外抗氧化能力  

in vitro Antioxidant Activity of Feruloylated Oligosaccharides from Maize Bran

作　　者：黄汝清[1] 何蓉蓉[2] 欧仕益[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632 [2]暨南大学中药及天然药物研究所,广东广州510632

出　　处：《食品科学》2013年第11期113-116,共4页Food Science

基　　金：广东高校科技成果产业化重大项目(cgzhzd0709)

摘　　要：采用草酸蒸煮处理玉米皮制备阿魏酰低聚糖酯,并对其进行体外抗氧化活性实验。研究玉米皮阿魏酰低聚糖酯对·OH、DPPH自由基、的清除作用,同时测定还原力和抗氧化能力指数。结果表明:阿魏酰低聚糖酯对·OH、DPPH自由基和O2-·均具有良好的清除能力,且还原力和抗氧化能力指数都优于阿魏酸。Feruloylated oligosaccharides were prepared by autoclaving maize bran in oxalic acid solution and their in vitro antioxidant activity was studied. The results showed that the feruloylated oligosaccharides possessed strong free radical scavenging capacity against hydroxyl, 1,1-diphenyl-2-picrylhydrazyl （DPPH） and superoxide anion free radicals. These oligosaccharides also showed higher reducing power and oxygen radical absorbance capacity than ferulic acid.

关 键 词：阿魏酰低聚糖酯 玉米皮 抗氧化 抗氧化能力指数 

分 类 号：TS201.2[轻工技术与工程—食品科学]