摘要
以糙米为研究对象,探究不同蒸煮方式(蒸制、电饭煲、高压锅,微波炉)对糙米中多酚组成、含量及其抗氧化性的影响。采用高效液相色谱法(high performance liquid chromatography,HPLC)分析糙米多酚组成及含量,采用DPPH自由基清除、ABTS自由基清除、羟自由基清除、铁离子还原能力(ferric reducing antioxidant power,FRAP)4种方法测定糙米多酚抗氧化性,目的为寻求一种有利于保持糙米营养的蒸煮方式。结果表明:糙米原料的总酚含量为8.86 mg/g,其酚酸组成主要为没食子酸、儿茶素、对羟基苯甲酸、绿原酸、香草酸、咖啡酸、丁香酸、对香豆酸。高压蒸煮、蒸制、电饭煲蒸煮、微波蒸煮的糙米总酚含量分别为10.24、8.60、8.59和8.31 mg/g,其酚酸组成主要为没食子酸,高压蒸煮、微波蒸煮中含有丁香酸,而电饭煲蒸煮的糙米仅含有没食子酸。其DPPH自由基、ABTS自由基、羟自由基清除能力大小为高压蒸煮>电饭煲蒸煮>蒸制>微波蒸煮;铁离子还原能力(FRAP)为高压蒸煮>蒸制>电饭煲蒸煮>微波蒸煮。结论:与其他3种蒸煮方式比较,高压蒸煮有利于糙米多酚物质的保留及释放,其抗氧化性更好。
In this research,brown rice were cooked by four different cooking methods:steam cooking,cooker,high pressure cooking and microwave cooking.High performance liquid chromatography(HPLC)was used to analyze the composition and content of polyphenols in brown rice.DPPH radical scavenging,ABTS radical scavenging,hydroxyl radical scavenging and ferric reducing antioxidant power(FRAP)was used to determine the antioxidant activity of polyphenols in brown rice.The results show that the total phenol content of brown rice is 8.86 mg/g,and the main phenolic acids are gallic acid,catechin,p-hydroxybenzoic acid,chlorogenic acid,vanillic acid,caffeic acid,syringic acid and p-coumaric acid.The total phenol content of brown rice in high pressure cooking,steaming,cooker cooking and microwave cooking are 10.24,8.60,8.59 and 8.31 mg/g,respectively.The phenolic acid composition is mainly gallic acid.Syringic acid is contained in high pressure cooking and microwave cooking,while gallic acid is only found in brown rice cooked by cooker.The scavenging capacity of DPPH.ABTS and hydroxyl radicals is high pressure cooking>cooker>steam cooking>microwave cooking;FRAP is high pressure cooking>steam cooking>cooker>microwave cooking.Conclusion:compared with the other three cooking methods,high pressure cooking is conducive to the retention and release of polyphenols in brown rice,and its antioxidant activity is better.
作者
姜忠丽
张欢
白琼
毛鹏
JIANG Zhongli;ZHANG Huan;BAI Qiong;MAO Peng(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
出处
《沈阳师范大学学报(自然科学版)》
CAS
2021年第1期69-74,共6页
Journal of Shenyang Normal University:Natural Science Edition
基金
辽宁省教育厅科学研究经费项目(LFW202002)。
关键词
糙米
蒸煮方式
多酚
高效液相
抗氧化性
brown rice
cooking methods
phenols
HPLC
antioxidant activity