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《Journal of the Chinese Cereals and Oils Association》 2017-03
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Research on Antioxidant Effect and Composition Analysis of Colored Rice Extracts

Yan Na;Wang Fang;Gao Xueyan;Cui Zidi;Wang Ruhua;Hua Zetian;College of Food Engineering and Biotechnology,Tianjin University of Science and Technology;Tianjin Tianlong Seeds Science and Technology Co.,Ltd.;  
In order to discuss correlation between the total phenolic content and the antioxidant activity in colored rice and the material basis of antioxidant activity,based on using four different varieties of colored rice as materials,the total phenolic content was determined by Folin-Ciocalteu method,the flavonoid content was determined by alchlor colorimetric method,the antioxidant activity was evaluated by DPPH·,ABTS~+·clearance assay and,O(~2-)·clearance assay,high performance liquid chromatography( HPLC) method was used for polyphenol content analysis.Results indicated that the total phenolic content of the four colored rice was in the range of 42 ~ 305. 2 mg GAE/g.Red rice exhibited the highest total phenolic and flavone content and the best antioxidant properties,while the green rice was the lowest. Extract components analysis results showed that the four varieties had certain content of gallic acid,catechin,vanillic acid,caffeic acid and ferulic acid.
【Fund】: 863计划(2011AA10A101);; 天津市教委项目(20130616);; 天津市科技特派员项目(15JCTPJC57400)
【CateGory Index】: TS213.3
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