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不同方法提取发芽燕麦酚类物质的含量、组成和抗氧化活性比较 总被引:1,自引:0,他引:1
将燕麦种子进行发芽实验,分别采用传统溶剂提取法和酶辅助提取法对发芽前后燕麦酚类物质进行提取,比较两种方法提取的总酚含量、提取物组成及抗氧化活性的差异。结果表明:酶辅助提取法更有利于燕麦酚类物质的提取,但由于酶法提取物中5种主要蒽酰胺2c、2p、2f、t2和t3的相对含量较溶剂提取物存在一定程度差异,且酶解后产生了新的组分,导致其抗氧化活性较溶剂提取物有所降低。此外,发芽过程可作为提高燕麦酚类物质含量和抗氧化活性的有效方法。 相似文献
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以苹果和燕麦为原料,经酒精发酵得到复合果酒,以其为基酒进一步制备燕麦苹果复合果醋,通过单因素和响应面优化燕麦苹果复合果醋的醋酸发酵工艺,并利用2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)法和1,1-二苯基-2-三硝基苯肼(DPPH)法评价燕麦苹果复合果醋中黄酮类物质抗氧化活性,采用气相色谱质谱联用(GC-MS)分析燕麦苹果复合果醋主要黄酮类物质。结果表明,燕麦苹果复合果醋的最佳醋酸发酵条件为醋酸菌接种量7%(V/V)、发酵温度31 ℃、转速170 r/min、初始酒精度9%vol。此优化条件下,果醋的总酸含量可达(7.35±0.04) g/100 mL;其黄酮类物质抗氧化能力值为(100.27±3.53) mgVCE/L,DPPH自由基清除率可达(60.21±1.56)%,有较高的抗氧化活性;燕麦苹果复合果醋主要黄酮类物质为木犀草素、山柰酚及槲皮素。 相似文献
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总结了近年来国内外对黑米、小米、燕麦和高粱为代表的粗粮抗氧化活性物质的研究进展,介绍了上述粗粮的抗氧化活性成分及功能性评价,以期对粗粮抗氧化功能的进一步研究和相关功能性食品的开发提供参考. 相似文献
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青海青稞、燕麦、藜麦营养品质及抗氧化活性比较研究 总被引:1,自引:0,他引:1
摘 要 以青海青稞、燕麦、藜麦3种杂粮为原料,比较分析其营养品质、多酚含量及抗氧化活性之间的差异。结果表明:青稞、燕麦、藜麦的营养品质差异显著(P<0.05),其中青稞粗纤维(5.86%)及β-葡聚糖(3.61%)含量最高,燕麦抗性淀粉(18.39%)及直链淀粉(23.29%)含量最高,藜麦蛋白质(13.04%)及灰分(2.6%)含量最高。参试青稞、燕麦、藜麦均含有17种氨基酸,其中必需氨基酸有7种,燕麦的必需氨基酸含量最高,达529.3 mg/g,青稞达421.6 mg/g,藜麦达513.6 mg/g。酚类物质含量也存在较大差异(P<0.05),青稞总酚含量最高,达414.55 mg/100g,藜麦次之(393.92 mg/100g),燕麦最少(230.99 mg/100g);总黄酮含量顺序依次是燕麦>青稞>藜麦,青稞中黄酮类物质以结合型为主,燕麦和藜麦中黄酮类物质以游离型为主;青稞游离型酚类提取物DPPH?自由基清除能力强于结合型酚类提取物,燕麦、藜麦结合型酚类提取物DPPH?自由基清除能力强于游离型,青稞、燕麦、藜麦游离型酚类提取物均具有较强的ABTS+?自由基清除能力和FRAP?铁还原能力。此结果为高抗氧化活性青稞、燕麦及藜麦的筛选、评价及开发利用提供了参考。 相似文献
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对燕麦种子进行发芽实验,并分析酚类物质在发芽过程中的含量、组成及抗氧化活性变化。结果表明:燕麦发芽过程中,酚类物质的含量明显提高,且芽和根中总酚的相对含量高于籽粒;发芽前后不同部位多酚的组成不同,从而导致其抗氧化活性存在差异。抗氧化实验结果显示:原样、6d籽粒、6d芽和6d根的多酚提取物具有较强的还原力(EC50值分别为86.47、61.96、98.54μg/mL和51.98μg/mL)和清除DPPH自由基(IC50值分别为26.90、15.43、30.71μg/mL和21.30μg/mL)及NO2-( IC50值分别为0.653、0.441、1.353mg/mL和0.227mg/mL)的能力,且发芽可以作为一种提高燕麦利用价值的有效手段。 相似文献
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复配抗氧化剂的研究进展 总被引:1,自引:0,他引:1
目前,食品工业主要使用人工合成的抗氧化剂,但因人工合成抗氧化剂的安全性受到怀疑,所以人们开始寻找安全高效的复配抗氧化剂。本文综述了复配抗氧化剂的基本成分,主要有天然黄酮类、酚类、活性多糖类、维生素类以及皂苷单宁类等。阐述了抗氧化剂之间的协同作用机理,有修复再生、偶联氧化、吸收氧气、改变酶的活性和络合金属离子五大类,同时,列出了几种常见抗氧化剂的协同作用:茶多酚与VC、VE以及类胡萝卜素的氧化协同作用;维生素之间以及维生素同酚类和酸类物质之间的氧化协同作用等。同时对近年来天然复配抗氧化剂的新产品进行了概览,指出了目前在复配抗氧化剂研究中存在的一些问题,并对其发展前景进行了展望,希望可以为复配抗氧化剂的开发和利用提供参考。 相似文献
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通过聚合前添加抗氧化剂制备了耐热抗氧化尼龙6切片,研究不同配方抗氧剂对抗氧化性能的影响,其中酚类抗氧剂会在萃取过程中变色,在耐萃取变色方面非对称结构的酚类抗氧剂要好于对称结构的酚类抗氧剂,而通过与抗水解性好的亚磷酸酯抗氧剂复配可得到正常颜色的尼龙6切片,能有效防止高温黄变及力学性能下降,并在后加工时黏度稳定. 相似文献
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Antioxidants Bound to an Insoluble Food Matrix: Their Analysis,Regeneration Behavior,and Physiological Importance 下载免费PDF全文
Ezgi Doğan Cömert Vural Gökmen 《Comprehensive Reviews in Food Science and Food Safety》2017,16(3):382-399
Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfur‐containing compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction‐dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review. 相似文献
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MOSHE RACCACH 《Journal of Food Safety》1984,6(3):141-170
Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients. The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants. The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by-products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm. The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion. 相似文献
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不同抗氧化剂对辐照扒鸡脂肪氧化的影响 总被引:1,自引:0,他引:1
本文研究了VC、VE、BHA三种抗氧化剂以及由它们组成的复配抗氧化剂对真空包装辐照扒鸡中脂肪氧化的影响。通过对添加抗氧化剂的辐照扒鸡的过氧化值测定,比较了三种抗氧化剂的抗氧化效果。试验结果表明:添加抗氧化剂可以显著降低辐照扒鸡的过氧化值;单一抗氧化剂以添加0.02%的BHA效果较好;复配抗氧化剂的抗氧化效果优于单一抗氧化剂,复配抗氧化剂以添加0.02%VC、0.01%VE、0.02%BHA效果较好。 相似文献
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Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were reviewed and found to be effective in enhancing the shelf life. Animal experimental studies have shown that some of the synthetic antioxidants had toxigenic, mutagenic, and carcinogenic effects. Hence there is an increasing demand for the use of natural antioxidants in foods, especially in bakery products. Some of the natural antioxidants such as alpha-tocopherol, beta-carotene, and ascorbic acid were already used in bakery products. These natural antioxidants are found to be effective in enhancing the shelf life of bakery products but not to the extent of synthetic antioxidants. Baking processing steps may lower the antioxidative activity but techniques such as encapsulation of antioxidants can retain their activity. Antioxidative activity of the plant extracts such as garcinia, curcumin, vanillins, and mint were reviewed but studies on their role in bakery products were limited or very few. Hence there is a wide scope for study under this direction in depth. 相似文献