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《Modern Food Science and Technology》 2012-06
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Comparative Antioxidant Activity of the Extracts from the Rice Fermented by Aspergillus Oryzae Strains

CHEN Zhou-tan,JIN Yi-qiong,WU Hui,LAI Fu-rao(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)  
The extracts from Aspergillus oryzae(A.oryzae),a common commercial fungus,are considered as natural antioxidants.To comparing the bioactivity of the extracts from fermented rice by four kinds of A.oryzae strains(A.oryzae M-1,A.oryzae MC-01,A.oryzae SP-01 and A.soji),the enzymatic activities of α-Amylase,cellulose and β-Glucosidase in the extracts were analyzed and the DPPH radical scavenging abilities,reducing power,metal chelating activities,and total phenolic contents of the extracts were determined.A.soji was chosen as the best strain for further experiment,with which the fermented rice showed the highest phenolic compounds(9.60 mg/g).
【Fund】: 教育部新世纪优秀人才支持计划资助项目(NECT-06-0746)
【CateGory Index】: TS201.2
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