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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 separated.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 and 168 kU/g,respectively.The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether phase included 3,5-dimethyl phenol,2,4-dipl-tert-Butyl and Fluazifop.
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 separated. 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 was was. The constituents of extracted phase had antioxidant activity apart from the petroleum ether phase. Constituents of ethyl acetate phase and Ether phase had best antioxidant activity, 163 and 168 kU / g, respectively. The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether phase included 3,5-dimethyl phenol, 2,4-dipl-tert-Butyl and Fluazifop.