食品工业科技2018，Vol.39Issue(3)：71-75,81,6.DOI:10.13386/j.issn1002-0306.2018.03.015
各食用米中活性成分及其抗氧化活性
The bioactive compounds and their antioxidant activity of kinds of edible rice
摘要
Abstract
In this study,black rice,white glutinous rice,rice,yellow rice,brown rice,scented rice,maize,barley,sago and sorghum rice was selected as the apecimen,and the total flavonoids,total phenolics and in vitro antioxidant activity of ethanol extracts of food rice was studied.The results showed that the total phenolics and total flavonoids in the tested rice varieties were between 2.61～287.61 mg/g and 3.79～ 175.43 mg/100 g,respectively.The total phenolics and total flavonoids of black rice was highest(287.61 ± 18.38 mg/g and 175.43 ± 3.25 mg/100 g,respectively),and sago was the lowest(2.61 ± 0.04 mg/g and 3.79 ± 0.06 mg/100 g,respectively).The black rice showed strongest activity in total antioxidant capacity (354.18 U/g)and total reducing power(the absorbance was 2.91).The total antioxidant capacity of rice(4.62 U/g)and total reducing power of yellow rice(the absorbance of 5 dilution was 0.11)was lowest.The scavenging ability of black rice was the highest for DPPH·(when the addition amount was 2 μL,the clearance rate was 50％,IC50 =2 μL)and sago was lowest(when the addition amount above 1 × 105 μL,the clearance rate was 50％,IC50 ＞ 1 × 105 μL).Black rice had the highest scavenging ability for · OH (IC50 =diluted 250 times with 70％ ethanol),and sago was lowest (IC50 =diluted 1.71 times with 70％ ethanol).Black rice was the highest in scavenging capacity of NO2-(IC50 =diluted 500 times with 70％ ethanol) and the corn was lowest (IC50 =diluted 2.97 times with 70％ ethanol).Sago and white glutinous rice showed the highest scavenging capacity for 02-· (IC50 ＞ diluted 105 times with 70％ ethanol)and corn was lowest(IC50 =diluted 2.46 times with 70％ ethanol).Compared with other rice,the antioxidant activity of black rice was the highest.This study provided some theoretical basis for the further development of functional rice products.关键词
食用米类/乙醇提取物/总黄酮/总酚/抗氧化性/体外Key words
edible rice/ethanol extract/polyphenols/flavone/antioxidant properties/in vitro分类
轻工纺织引用本文复制引用
陈子涵,蒋继宏,鞠秀云,刘金娟..各食用米中活性成分及其抗氧化活性[J].食品工业科技,2018,39(3):71-75,81,6.基金项目
江苏省自然科学基金项目(BK20160222) （BK20160222）
江苏省药用植物生物技术重点实验室开放课题(KLBMP1404) （KLBMP1404）
国家自然科学基金(81603150,31370646) （81603150,31370646）
江苏师范大学研究生科研与实践创新计划项目(2017YXJ122). （2017YXJ122）
