作　　者： ; ; ; ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《西北农林科技大学学报（自然科学版）》 2009年第6期199-204,共6页

摘　　要： 【目的】研究皮壳对杂粮醋抗氧化能力的影响。【方法】以高粱米、带皮高粱、带壳高粱、甜荞米、带皮甜荞、小米、谷子、去皮糜子和带皮糜子等9种杂粮为原料,采用液态深层发酵工艺酿制各种杂粮醋,测定其总抗氧化能力和对二苯代苦味酰基自由基(DPPH.)的清除率,分析皮壳对杂粮醋抗氧化能力的影响。【结果】9种杂粮醋均具有一定的抗氧化作用,总抗氧化能力和对DPPH.的清除能力均表现为带皮壳杂粮醋高于去皮壳杂粮醋。【结论】带皮壳杂粮醋的抗氧化能力较去皮壳杂粮醋高;带壳高粱醋的总抗氧化能力和对DPPH.的清除能力最高。 【Objective】This study was to study the effects of husk on the antioxidant activities of coarse cereals vinegars.【Method】To study the total antioxidant activities and scavenging effects on 1-diphenyl-2-picryl-hydyazyl（DPPH·） radical,sorghum rice,sorghum with seed coat,sorghum with pericarp,unhusked sweet buckwheat,husked sweet buckwheat,unhusked millet,husked millet,unhusked proso and husked proso were used to ferment vinegar by liquid deep layer fermentation.【Result】Nine coarse cereals vinegars all had certain antioxidant activities.The result showed that husked coarse cereals vinegars showed greater total antioxidant activities and the scavenging effects on DPPH radical than unhusked coarse cereals vinegars.【Conclusion】Husked coarse cereals vinegar had higher antioxidant activity.The total antioxidant activity and the DPPH radical scavenging effect of the vinegar made from sorghum with seed coat were both higher than those of other eight vinegars.

关 键 词： 杂粮醋 皮壳 总抗氧化能力 二苯代苦味酰基自由基

领　　域： [轻工技术与工程] [轻工技术与工程]