黑米皮最优抗氧化水提工艺研究  

Optimal Antioxidant Process of Black Rice Bran Water Extract

作　　者：邓文辉[1] 邱毅[1] 李宏印[1] 吴亚俊[1] 

机构地区：[1]陕西理工学院体育学院,陕西汉中723000

出　　处：《农产品加工（创新版）（中）》2014年第7期37-38,41,共3页Farm Products Processing

基　　金：2013年度汉中市科技发展计划项目(2013hzzx-26)

摘　　要：以新鲜黑米皮为原料,以DPPH·清除率为指标,通过单因素和正交试验,得到黑米皮水提液最优抗氧化工艺条件为浸提温度60℃,浸提时间90 min,料液比1∶5,该条件下测定黑米皮水提液DPPH·清除率为65.93%。初步证实以黑米皮为原料,通过水提法制备具有抗氧化活性的运动营养补剂是一条可行途径。研究结果对黑米资源开发和运动营养补充剂研发具有一定参考价值。Fresh black rice bran as experimental materials,DPPH＆#183;clearance rate as criterion,optimal antioxidant process are studied by single and orthogonal experiments. The results show that extracting temperature is 60 ℃,extracting time is 90 minutes,solid-liquid ratio is 1∶5,black rice bran water extract DPPH＆#183;clearance is 65.93%. Under the optimal conditions,preliminarily confirmed that black rice bran produced sports nutrition supplements by water extracts method is a feasible way. The result has a certain reference value for black rice resource development and development of sports nutrition supplements.

关 键 词：黑米皮 水提法 抗氧化性 

分 类 号：TS201[轻工技术与工程—食品科学]