食品工业科技2017，Vol.38Issue(14)：238-243,6.DOI:10.13386/j.issn1002-0306.2017.14.046
大米胚芽锌多糖制备及其抗氧化活性
Preparation and antioxidant activity of rice germ Zn2+-polysaccharide
摘要
Abstract
The polysaccharide was extracted from rice germ The polysaccharide complex of rice germ zinc was prepared with polysaccharide and zinc sulfate as raw materials and its activity was studied.The results showed that the optimum preparation conditions were as follows:the mass ratio of polysaccharide to zinc sulfate(1.000∶ 0.800),the pH value of the solution was 6.0,the reaction temperature was 65 ℃,and the reaction time was 2.5 h.Under these conditions,the content of zinc in the zinc polysaccharide complex was(5.617-± 0.279) mg/g.In addition,the scavenging rate of DPPH free radicals was 57.76％ and 62.15 ％ respectively.The scavenging rate of superoxide anion radical was 60.11％ and 67.44％ respectively.The scavenging rate of hydroxyl radical was 56.94％ and 61.89％.The reduction force increases with increasing concentration.It could be seen that the polysaccharide of rice germ had more antioxidant activity than rice germ polysaccharide.关键词
大米胚芽/多糖/锌多糖/抗氧化活性Key words
rice germ poly-saccharide/polysaccharide/Zn polysaccharides/antioxidant activity分类
轻工纺织引用本文复制引用
罗敏,陈德经,苏文..大米胚芽锌多糖制备及其抗氧化活性[J].食品工业科技,2017,38(14):238-243,6.基金项目
陕西省农业攻关项目(2015NY012) （2015NY012）
汉中市汉台区科学技术计划项目(2014JX1-22). （2014JX1-22）
