麦芽、稻芽水提物对自由基的清除作用  

Scavenging effect on free radicals by water extract of malt and rice bud

作　　者：钟希琼[1] 麦伊宁 ZHONG Xi-qiong;MAI Yi-ning(Department of Food,Foshan University,Foshan 528231,China;Guangdong Huixin Agricultural Product Inspection Co.,Ltd. Foshan 528200,China)

机构地区：[1]佛山科学技术学院食品系,广东佛山528231 [2]广东汇信农产品检验有限公司,广东佛山528200

出　　处：《佛山科学技术学院学报（自然科学版）》2019年第3期37-40,共4页Journal of Foshan University(Natural Science Edition)

摘　　要：在体外模拟条件下,以二苯代苦味酰自由基(DPPH)、超氧阴离子自由基、羟自由基为评价指标,测定麦芽、稻芽水提物对三种自由基的清除率。结果表明:小麦籽粒、稻谷水提物对三种自由基的清除率约在20%~28%之间;鲜麦芽、鲜稻芽水提物对三种自由基的清除率约在42%~60%之间;干麦芽和干稻芽水提物对三种自由基的清除率比鲜样略低,约在30%~50%之间。结论:麦芽、稻芽水提物对自由基有一定的清除效果,对三种自由基清除能力大小顺序为:羟自由基>DPPH>超氧阴离子自由基;同一类型材料对三种自由基的清除率,水稻比小麦高。The radical scavenging rate of diphenyl picryl free radical (DPPH), superoxide anion radical, and hydroxyl radical by water extracts of malt bud and rice bud were determined in vitro. The results showed that the scavenging rates of three kinds of free radicals by water extract of malt and rice were between 20 % to 28 %, the scavenging rates of three kinds of free radicals by fresh malt bud and rice bud were between 42 % to 60 %, and the scavenging rates of three kinds of free radicals by dry malt bud and rice bud were between 30 % to 50 %, slightly lower than fresh samples. The water extracts of malt bud and rice bud had certain scavenging effect on free radicals, the scavenging capacity on hydroxyl was stronger than DPPH, DPPH was stronger than superoxide anion. The scavenging rates of three kinds of free radicals by rice were stronger than malt when the sample type was same.

关 键 词：麦芽 稻芽 水提物 自由基 清除率 

分 类 号：S512[农业科学—作物学]