摘要
黑米富含酚酸、黄酮、花青素等多种营养成分和生物活性物质,是一种有色稻米.黑米的热加工工艺有很多种,其中以蒸煮、挤压、干燥、微波等为主要热加工方式.挤压加工使黑米中酚酸含量损失10.27％～17.82％,高温高剪切力使酚酸发生降解脱羧、聚合;干燥加工使黑米中花青素含量下降了 29.91％～65.10％,酚酸下降了 1.97％～18.67％,酚类化合物发生热降解;蒸煮和微波处理分别使黑米中花青素含量损失65.40％～79.80％和69.30％～85.09％,花青素转化为原儿茶酸.本文综述了黑米中酚酸、黄酮和花青素的组成和功能,以及不同热加工处理对黑米中酚类物质含量和结构的影响研究进展,以期为黑米热加工的深入研究及其作为功能性米制食品的应用提供参考.
Abstract
Black rice is rich in phenolic acids,flavonoids,anthocyanins and other bioactive substances,and it is a kind of colored rice.There are many kinds of hot processing treatments on black rice,including extrusion cook-ing,drying,cooking and microwave,etc.The phenolic acids content in black rice were reduced 10.27％-17.82％with extrusion cooking treatment,and the bound phenols were transferred into free phenols;the contents of phenolic acid and anthocyanins in brown rice with drying processing treatment were reduced 29.91％-65.10％and 1.97％-18.67％,respectively,and thermal degradations were occurred for the phenols of brown rice.The contents of antho-cyanins in brown rice with cooking and microwave treatment were decreased 65.40％-79.80％and 69.30％-85.09％,respectively,and the anthocyanin was transferred to protocatechuic acid.The composition and function of phenolic acids,flavonoids and anthocyanin in black rice was reviewed,and the effect of different thermal treatments on the influence of the phenolics content in the black rice were also reviewed,so as to provide references for the fur-ther research of thermal treatments on black rice and the application of black rice as functional foods.
基金项目
"十四五"国家重点研发计划项目(2022YFF1100101)
维普
万方数据