加工对全燕麦中多酚含量及生物可给率的影响  

Effect of Processing on Polyphenol Content and in Vitro Bioaccessibility in Whole-grain Oats

作　　者：王军[1] 王忠合[1] 黄海茵[1] 杨艳媚 王彦博[1] 

机构地区：[1]韩山师范学院生命科学与食品科技学院,潮州521041

出　　处：《食品工业》2016年第3期31-34,共4页The Food Industry

基　　金：广东省自然科学基金项目(S2013040015478);广东省高校优秀青年创新人才培养计划项目(编号:2013LYM0056);韩山师范学院青年基金项目(LQ201202);韩山师范学院博士启动项目(QD20130516&QD20140324);韩山师范学院一般项目(LY201306);潮州市科技计划项目(2013X05&2013X06)

摘　　要：全谷物中多酚含量高,但是由于多酚大多以酯键与纤维素或半纤维素等结合,人体消化酶无法水解,其生物利用率非常低,常采用不同的加工处理提高全谷物中多酚的生物利用率。试验以脱壳的全籽粒燕麦为原料,研究发芽和湿热处理对全燕麦中多酚含量及其体外生物可给率的影响。试验结果表明,全燕麦中总多酚含量为146.20 mg GAE/100 g,其中游离态和结合态的多酚含量分别为25.21 mg GAE/100 g和120.98 mg GAE/100 g。发芽和湿热处理后总多酚含量分别为317.15 mg GAE/100 g(增加117%)和111.56 mg GAE/100 g(减少23.7%),而发芽燕麦经湿热处理后总多酚含量为239.53 mg GAE/100 g(减少24.5%)。体外消化分析表明,发芽和湿热处理后全燕麦中多酚的生物可给率分别增加61%和21%。上述分析表明,发芽处理对提高全燕麦中多酚的生物可给率具有较好的效果。Whole-grain cereals were valuable source of polyphenols, which mainly exist as glycosides or conjugates linked to celluloses or hemicelluloses. However, these compounds were not degraded by the human digestive enzymes, and showed low bioavailability. Food processing could modify the polyphenol content or profile of foods in several ways. The aim of this work was to estimate the change of polyphenols and their in vitro bioaccessibility in whole-grain oats after germination and thermal processing. Total polyphenols of whole-grain oats was 146.20 mg GAE/100 g, which consisted of 25.21 mg GAE/100 g free form and 120.98 mg GAE/100 g conjugated form. Concentration of total polyphenols after sprouting was 317.15 mg GAE/100 g, which increased by 117%, while polyphenol concentration was reduced by 23.7%（111.56 mg GAE/100 g） after heat-moisture treatment. Moreover, polyphenol concentration reduced by 24.5%（239.53 mg GAE/100 g） of sprouted oat after the heat-moisture treatment. The in vitro digestion model indicated the bioaccessibility of polyphenols in whole-grain oats increased by 61% and 21%, respectively, after germination and heat-moisture treatment. From the above results, sprouting showed the potential for improving the bioaccessibility of polyphenols in whole-grain oats.

关 键 词：发芽 热处理 燕麦 多酚 生物利用率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]