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| 纳豆芽孢杆菌米糠发酵物中抗氧化成分分析 | |
| 引用本文： | 祁红兵,宋军霞,陈钧.纳豆芽孢杆菌米糠发酵物中抗氧化成分分析[J].安徽农业科学,2012(12):7414-7416,7419. |
| 作者姓名： | 祁红兵 宋军霞 陈钧 |
| 作者单位： | 1. 信阳师范学院生命科学学院,河南信阳,464000 2. 信阳师范学院城市与环境学院,河南信阳,464000 3. 江苏大学食品与生物工程学院,江苏镇江,212013 |
| 基金项目： | 河南省信阳范学院青年骨干教师资助计划项目，河南省教育厅自然科学基金 |
| 摘 要： | 分离提取纳豆芽孢杆菌米糠发酵物(Rice bran formentation,RBF)的各成分,检测其抗氧化活性;并利用薄层层析对其抗氧化成分进行分离,对乙酸乙酯萃取相的薄层分离活性部位和乙醚萃取相进行气相色谱-质谱联用(GC-MS)分析。结果显示,米糠发酵物中大分子成分抗氧化活力较低,系统分离后各萃取相除了石油醚相以外均有抗氧化活力,其中乙酸乙酯相和乙醚相的抗氧化活力最强,分别为168和163 kU/g;乙酸乙酯相抗氧化活性成分主要是烯丙基甲基硫醚,乙醚相抗氧化活性成分主要是3,5-二甲基苯酚、2,4-二叔丁基苯酚和二氢吡啶等。 |
| 关 键 词： | 纳豆芽孢杆菌 发酵物 米糠 抗氧化成分 薄层层析 GC-MS分析 |
Study on the Antioxidant Component in Rice Bran Fermentation of Bacillus natto |
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| Institution: | QI Hong-bing et al(College of Life Sciences,Xinyang Normal University,Xinyang,Henan 464000) |
| Abstract: | Each component of rice bran fermentation(RBF) of Bacillus natto was extracted and its antioxidant activity was tested.By dint of thin layer chromatography,the antioxidant components were seperated.The sample isolated from TLC for ethyl acetate phase and ether phase was analyzed by GC-MS.Results indicated that the antioxidant activity of large components in rice bran fermentation was low.The constituents of extracted phase had antioxidant activity apart from the petroleum ether phase.The constituents of Ethyl acetate phase and Ether phase had best antioxidant activity,163 kU/g and 168 kU/g,respectively.The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether phase were 3,5-dimethyl phenol,2,4-dipl-tert-Butyl and Fluazifop. |
| Keywords: | Bacillus natto Fermentation Rice bran Antioxidant component Thin layer chromatography GC-MS analysis |
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