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| 超声波辅助提取发芽糙米米糠多糖的工艺优化及其抗氧化活性研究 |
| Optimization of ultrasound-assisted extraction of polysaccharides from germinated brown rice bran and its antioxidant activity |
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| DOI： |
| 中文关键词: 发芽糙米米糠 多糖 超声波辅助提取 响应面法 抗氧化活性 |
| 英文关键词:germinated brown rice bran polysaccharides ultrasound-assisted extraction response surface methodology antioxidant activity |
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| 中文摘要: |
| 研究超声波辅助水提发芽糙米米糠多糖的工艺优化及多糖的抗氧化活性。以单因素试验为基础，采用响应面法优化多糖的提取工艺，并以DPPH·清除率和·OH清除率为指标考察其体外抗氧化活性。结果表明：在提取温度40?℃、液料比14∶1、超声功率140 W、超声时间76 min条件下，发芽糙米米糠多糖的得率为2.85%；米糠多糖对DPPH·的最大清除率为40.57%，对·OH的最大清除率达到57.25%，高于同质量浓度VC溶液的清除率。超声波辅助水提的发芽糙米米糠多糖具有较好的抗氧化能力。 |
| 英文摘要: |
| The ultrasound-assisted water extraction of polysaccharides from germinated brown rice bran and its antioxidant activity were studied. On the basis of single factor experiment, the response surface methodology was used to optimize the extraction process of polysaccharides. The in vitro antioxidant activity of polysaccharides was also studied with DPPH· and ·OH scavenging rates as indexes. The results showed that the optimal extraction conditions were obtained as follows: extraction temperature 40?℃, ratio of liquid to material 14∶?1, ultrasonic power 140 W and ultrasonic time 76 min. Under the optimal conditions, the yield of polysaccharides was 2.85%. The maximum DPPH· scavenging rate of the polysaccharides was 40.57%,and the maximum ·OH scavenging rate was 57.25%, which was higher than that of VC. So the polysaccharides extracted from germinated brown rice bran by ultrasound-assisted water extraction process had good antioxidant activity. |
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