教師資料查詢 | 類別: 期刊論文 | 教師: 王三郎 WANG SAN-LANG (瀏覽個人網頁)

標題:In vitro antioxidant activity of liquor and semi-purified fractions from fermented squid pen biowaste by Serratia ureilytica TKU013
學年98
學期2
出版(發表)日期2010/04/01
作品名稱In vitro antioxidant activity of liquor and semi-purified fractions from fermented squid pen biowaste by Serratia ureilytica TKU013
作品名稱(其他語言)
著者Wang, San-lang; Liu, Kao-cheng; Liang, Tzu-wen; Kuo, Yao-haur; Wang, Chen-yu
單位淡江大學生命科學研究所
出版者Amsterdam: Elsevier B.V.
著錄名稱、卷期、頁數Food Chemistry 119(4), pp.1380-1385
摘要Antioxidative activities were found in the culture supernatant of Serratia ureilytica TKU013 with squid pen as the sole carbon/nitrogen source. The 4th day supernatant showed the strongest antioxidant activities and the highest total phenolic content. The supernatant was further purified by liquid–liquid partition, and it was found that the ethyl acetate-soluble (EA) extract exhibited the strongest antioxidant activity in a DPPH radical-scavenging assay and this was compared with the positive control, α-tocopherol. This extract was further divided into eight fractions, designated as F1–F8, by silica gel liquid chromatography. In most cases, F4 and F8 were found to possess the strongest antioxidative activities. Significant associations between the antioxidant potency and the total phenolic content, as well as between the antioxidant potency and free amino groups, were found for the supernatant, extract, and fractions. With this method, squid pen waste can be utilized and has potential in the production of functional foods.
關鍵字Serratia ureilytica; Antioxidant activity; Squid pen wastes; DPPH; Chelating ability; Reducing power; Phenolic content
語言英文
ISSN0308-8146
期刊性質國外
收錄於SCI
產學合作
通訊作者Wang, San-lang
審稿制度
國別荷蘭
公開徵稿
出版型式紙本
相關連結
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