摘要
目的:以混合菌种发酵法制备的花红可溶性膳食纤维(MPSDF)为原料,研究其对.OH、O-2.和DPPH自由基3种自由基的清除作用,以及对大豆油的抗氧化效果。方法:采用.OH、O-2.体系、DPPH自由基体系和油脂过氧化值测定法,测定MPSDF对.OH、O-2.和DPPH自由基的清除率以及Schaal烘箱法对大豆油过氧化值抑制效果。结果:MPSDF对.OH和O-2.均有较强的清除能力,其EC50分别为4.63mg/mL和8.84mg/mL,但对DPPH自由基的清除率较低。MPSDF添加到大豆油中,其抗氧化效果与丁基羟基茴香醚(BHA)接近。结论:发酵法制备的花红可溶性膳食纤维(MPSDF)对.OH和O-2.均有较强的清除作用,对大豆油有很强的抗氧化作用,具有较强的抗氧化活性。
Objective： To explore the antioxidant activity of soluble dietary fiber（SDF） prepared by fermenting crab apple（Malus asiatica） pomace with mixed strains.Methods： The scavenging rates of SDF derived from crab apple pomace against hydroxyl,superoxide anion and DPPH radicals and its inhibitory effect against lipid peroxidation in soybean oil were evaluated.Results： The SDF revealed strong scavenging capacity against hydroxyl and superoxide anion free radicals with an EC50 of respectively 4.63 mg/mL and 8.84 mg/mL,but the scavenging capacity against DPPH free radicals was weaker.The antioxidant effect of the SDF on soybean oil was similar to that of BHA.Conclusion： SDF derived from crab apple pomace has a strong scavenging capacity agaisnt hydroxyl,superoxide anion free radicals and an obvious antioxidant effect on soybean oil.Therefore,it can be applied as a food antioxidant,which will have promising application prospects.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第19期100-103,共4页
Food Science
基金
黑龙江省普通高等学校青年学术骨干支持计划项目(1154G59)
关键词
花红
可溶性膳食纤维
清除自由基
抗氧化
crab apple
soluble dietary fiber
scavenging free radical
antioxidation
