色米提取物的抗氧化作用与成分分析研究  

Research on Antioxidant Effect and Composition Analysis of Colored Rice Extracts

作　　者：严娜[1] 王芳[1,2] 高雪燕[1] 崔梓荻 王汝华[1] 华泽田[1,2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津天隆种业科技有限公司,天津300457

出　　处：《中国粮油学报》2017年第3期1-5,共5页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2011AA10A101);天津市教委项目(20130616);天津市科技特派员项目(15JCTPJC57400)

摘　　要：为探讨色米提取物总酚含量与抗氧化相关性及其抗氧化的物质基础,以4种不同品种的色米为材料,采用Folin-Ciocalteu法测定总酚含量,三氯化铝比色法测定黄酮含量,DPPH·、ABTS^+·清除法和O^(2-)·清除法评价抗氧化活性,高效液相色谱法进行多酚成分分析。结果表明,4个品种的色米总酚含量范围为42~305.2 mg GAE/g,红米具有最高的总酚和黄酮含量以及最好的抗氧化能力,绿米各项指标均最低。提取物成分分析结果显示,4个品种均具有一定含量的没食子酸、儿茶素、香草酸、咖啡酸和阿魏酸。t In order to discuss correlation between the total ored rice and the material basis of antioxidant activity, based on phenolic content and the antioxidant activity in colusing four different varieties of colored rice as materials, the total phenolic content was determined by Folin - Ciocaheu method, the flavonoid content was determined by alehlor colorimetric method, the antioxidant activity was evaluated by DPPH · , ABTS ＋· clearance assay and , O2-· clearance assay, high performance liquid chromatography （HPLC） method was used for polyphenol content analysis. Results indicated that the total phenolic content of the four colored rice was in the range of 42 - 305.2 mg GAE/g. Red rice exhibited the highest total phenolic and flavone content and the best antioxidant properties, while the green rice was the lowest. Extract components analysis results showed that the four varieties had certain content of gallic acid, catechin, vanillic acid, caffeic acid and ferulic acid.

关 键 词：色米 总酚 抗氧化 活性成分 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]