糙小米不同加工阶段多酚组分和抗氧化活性变化研究
Changes in Polyphenol Components and Antioxidant Activity of Brown Millet During Different Processing Stages
苏情 1陈利容 1孙琳琳 1杨延兵 1郭玉秋 1王兴亚 1刘开昌 2龚魁杰1
作者信息
- 1. 山东省农业科学院作物研究所,济南 250100
- 2. 山东省农业科学院,济南 250100
- 折叠
摘要
为了研究糙小米(BM)经过发芽(GM)、挤压膨化(EM)和超微粉碎(UM)连续加工过程中游离多酚组分和抗氧化活性的变化,采用高效液相色谱质谱联用法(HPLC-MS)分析了糙小米多酚组分,并进行了体外抗氧化实验和秀丽隐杆线虫体内实验分析糙小米游离多酚抗氧化活性的变化.结果表明:各加工阶段产品的游离多酚含量均显著高于BM(P＜0.05),GM比BM增加了 84.16％,EM和UM的游离多酚含量持续增加,UM含量最高为(26.37±0.40)mg/g DW.糙小米中共检测到18种游离态多酚,其中BM仅检测到8种,GM中检测到11种多酚组分,对比BM变化了 7种.EM和UM对比GM处理变化较小,可溶性结合酚类组分增加,但是肉桂酸和阿魏酸衍生物减少.GM的羟基自由基(·OH)清除率和铁离子还原能力(FRAP)以及秀丽隐杆线虫超氧化物歧化酶(SOD)活力[(2.74±0.23)U/mL]、谷胱甘肽过氧化物酶(GSH-Px)活力[(30.30±0.96)nmol/min/mL]、丙二醛(MDA)降低水平和12 d存活率都显著(P＜0.05)高于其他组.EM和UM之间抗氧化活性差异不大,但均显著(P＜0.05)高于BM.发芽处理可以显著增加游离多酚的含量和组成,挤压和超微加工进一步促进游离多酚的释放,各个加工阶段产品中游离多酚的抗氧化活性均高于对照,多酚组分对抗氧化活性的影响大于含量.
Abstract
In order to investigate the changes in free polyphenol components and antioxidant activity of brown millet(BM)during germination,extrusion,and ultrafine continuous processing,high-performance liquid chroma-tography mass spectrometry(HPLC-MS),in vitro antioxidant test and Caenorhabditis elegans were used.The re-sults indicated that the content of free polyphenols in each processing stage was significantly higher than that of BM(P＜0.05).The contents of germination millet(GM)increased by 84.16％compared to BM.The subsequent pro-cessing increased the contents of extruded millet(EM)and ultrafine millet(UM).The highest free polyphenol con-tent in UM was(26.37±0.40)mg/g DW.A total of 18 free polyphenols were detected in the brown millet.There were 8 polyphenol components were detected in BM,while 11 polyphenol components were detected in GM.Only 4 free phenols in BM were retained in GM.Compared to GM treatment,the changes in EM and UM were relatively small,with an increase in soluble bound phenolic components,but a decrease in cinnamic acid and ferulic acid de-rivatives.In terms of antioxidant indicators,such as·OH clearance rate,FRAP value,SOD activity[(2.74±0.23)]U/mL,GSH-PX activity[(30.30±0.96)nmol/min/mL],MDA reduction level,and survival rate of Cae-norhabditis elegans,GM was always significantly(P＜0.05)higher than other groups.No significant difference in antioxidant activity between EM and UM,but both were significantly(P＜0.05)higher than BM.In summary,ger-mination treatment significantly increased the content and composition of free polyphenols.Extrusion and ultrafine processing further promoted the release of free polyphenols.The antioxidant activity of free polyphenols in brown mil-let treated continuously at each stage was higher than that of the control.The impact of polyphenol components on an-tioxidant activity was higher than the content.
关键词
糙小米/游离态多酚/组分分析/抗氧化活性Key words
brown millet/free polyphenols/component analysis/antioxidant activity引用本文复制引用
基金项目
山东省玉米产业技术体系建设项目(SDAIT-02-11)
山东省杂粮产业技术体系建设项目(SDAIT-15-03)
出版年
2024
NETL
NSTL
万方数据