不同挤压温度对糙米体外抗氧化活性的影响  

Effect of extrusion on the antioxidant ability of brown rice in vitro

作　　者：杨凌霄[1] 程李琳[1] 张晖[1] 花丹[1] 谷中华[1] 齐希光[1] 王立[1] 钱海峰[1] 

机构地区：[1]江南大学食品学院与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2014年第8期135-138,141,共5页Science and Technology of Food Industry

摘　　要：以糙米为原料,采用不同的挤压温度加工糙米,分别提取糙米中的游离态和结合酚,并对提取物中的酚含量、ABTS＋自由基清除能力及铁离子还原能力进行了测定,并对各个指标间进行了相关性分析,同时测定了挤压后糙米的淀粉糊化度。结果表明：挤压前后糙米的游离酚和结合酚含量范围分别为210.48~747.70μg/g（GAE/DW）和260.77~470.94μg/g（GAE/DW）;游离态提取物的ATBS自由基清除能力和铁离子还原能力的范围分别为1.15~4.52μmol/g（Trolox/DW）和2.57~9.86μmol/g（FeSO4/DW）;结合酚的ABTS＋自由基清除能力和铁离子还原能力的范围分别为3.09~4.97μmol/g（Trolox/DW）和4.53~7.03μmol/g（FeSO4/DW）;糙米的淀粉糊化度随挤压温度的上升而升高,当温度大于130℃后糊化度变化不再显著。相关性分析表明：游离态提取物中的酚含量与抗氧化能力之间不存在显著的相关性,而结合态提取物中的酚含量与抗氧化能力之间具有显著性的相关性。Extrusion was employed for the process of the brown rice in the present study. Free and bound phenolics were respectively extracted from processed and unprocessed brown rice. The content of total phenols,scavenging ability of ABTS radicals,and ferric reducing antioxidant potential（FRAP） of the extracts was determined for both free and bound extracts. The relationship between phenols and their antioxidant properties was analyzed. Degree of brown rice starch gelatinization of extruded brown rice was also determined.Results showed that the free and bound phenol contents ranged from 210.48 to 747.70μg/g（GAE/DW） and260.77 to 470.94μg/g（GAE/DW）,respectively. The scavenging ability on ABTS＋radicals and FRAP value of the free and bound extracts ranged from 1.15 to 4.52μmol/g（Trolox/DW） and 3.09 to 4.97μmol/g（Trolox/DW）,2.57to 9.86μmol/g（FeSO4/DW） and 4.53 to 7.03μmol/g（FeSO4/DW）,respectively. Degree of brown rice starch gelatinization increased with the temperature of extrusion,when the temperature was higher than 130℃,no significant change was observed. The correlation analysis indicated that no significant correlation was observed between free phenolics and antioxidant ability,whereas a significant correlation was observed between bound phenolics and antioxidant ability.

关 键 词：糙米 酚 抗氧化 挤压 糊化度 

分 类 号：TS202.1[轻工技术与工程—食品科学]