Study on the Antioxidant Component of Fermented Rice Bran by Bacillus Natto

• 作 者: QI Hong-bing SONG Jun-xia CHEN
• 机 构: CollegeofLifeSciences,UrbanandEnvironmentalSciences,SchoolofFoodandBiologicalEngineering
• 出 处: 中国食品科学：英文版
• 发表日期: 2012年2期
• 关键词: 抗氧化成分 纳豆芽孢杆菌 米糠 发酵 抗氧化活性 GC-MS分析 乙酸乙酯 薄层色谱法 Bacillus natto Rice bran Fermenta
• 基金项目: Supported by Young Pioneer Teacher Fund of Xinyang Normal Univer-sity in Henan Province （2006-014）, Natural Scientific Fund of Educa-tional Bureau in Henan Province （2011 B180050）.

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 et