麦麸多糖理化特性与抗氧化性分析  

Study on the Physicochemical and Antioxidant Properties of Polysaccharides from Wheat Bran

作　　者：王军[1] 王忠合[1] 章斌[1] 伍振西 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品研究与开发》2015年第7期18-22,共5页Food Research and Development

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(编号:2013LYM0056);韩山师范学院博士启动项目(QD20130516&QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)

摘　　要：采用超声波法提取麦麸粗多糖,研究其理化性质、总糖含量、清除自由基能力及抗氧化性等特性。实验结果表明,麦麸粗多糖含有淀粉和蛋白质的多糖,总糖质量分数达到42.48%,具有一定的清除羟自由基、超氧阴离子和亚硝酸根离子的能力,对鸡蛋卵黄和小鼠肝脏自发性脂质过氧化具有一定的抑制作用。In this paper, the polysaccharides were extracted from wheat bran by ultrasonic-assisted enzymatic technology, and physicochemical properties, total sugar content, free radical -scavenging ability and antioxidant properties were also investigated. Results showed that wheat bran polysaccharides contained some starch and protein, and the total sugar content reached 42.48%. Moreover, wheat bran polysaccharides could scavenge hydroxyl free radical, superoxide anion and nitrite ion, and had good antioxidant properties in lipid peroxidation models of egg yolk and mouse liver.

关 键 词：麦麸 多糖 抗氧化 清除自由基 

分 类 号：TS201.23[轻工技术与工程—食品科学]