食品与发酵工业2012，Vol.38Issue(10)：63-69,7.
用化学发光法分析燕麦发芽前后酚类物质抗氧化活性
The Comparison of Antioxidant Activity of Phenols in Oat After Germination by Chemiluminescence Method
摘要
Abstract
Oat seeds were soaked the bud of 6d and the root of 6d were and germinated. Phenol compounds from non-germination oat, the grain of 6d, extracted and purified. Antioxidant activities of purified products from different parts were studied. The results indicated that the purified products from non-germination oat, the grain of 6d, the bud of 6d and the root of 6d showed strong radical scavenging activity in various antioxidant assays. The IC50 of O2- · scavenging effect were 0. 952 mg/mL, 0. 702mg/mL, 3. 248mg/mL, 1. 060mg/mL respectively. The IC50 of · OH scavenging effect were 8. 80μg/mL, 3.3μg/mL 13. 69μg/mL, 11.68 μg/mL respectively. The IC50 of H2O2 scav- enging effect were 10.97μ, 8.64μg/mL, 13.05μg/mL, 9.6μg/mL respectively. The antioxidant activity of oat grain was increased to a certain extent during oat germination, while the antioxidant activity of oat bud was lower than oat grain and root.关键词
燕麦/发芽/酚类物质/化学发光法/抗氧化活性Key words
oat/germination/phenols/chemiluminescence method/antioxidant activity分类
轻工纺织引用本文复制引用
付晓燕,吴茜,隋勇,谢笔钧,孙智达..用化学发光法分析燕麦发芽前后酚类物质抗氧化活性[J].食品与发酵工业,2012,38(10):63-69,7.基金项目
“十一五”国家科技支撑计划项目 （）
