有色发芽糙米抗氧化活性的动态变化  

The Dynamic Changes of the Antioxidant Activity in Colored Germinated Brown Rice(Oryza Sativa L)

作　　者：王艳[1] 徐非非[1] 柴立红[1] 沈圣泉[1] 

机构地区：[1]浙江大学农业与生物技术学院,浙江杭州310029

出　　处：《农产品加工》2016年第3期11-14,共4页Farm Products Processing

基　　金：浙江省科技厅公益技术研究农业项目(2015C32054);浙江省"8812"计划专项(2016C12020-3)

摘　　要：近年来,随着慢性疾病发展趋势愈发严重,全谷物食品的营养成分及其健康价值引起了广泛关注。为了探究有色米发芽过程中（0~96 h）抗氧化活性的动态变化,研究选取有色米BP480（红米）、BP602（黑米）和BP015（白米,CK）为材料,对三者重要抗氧化活性成分的变化进行分析,即酚含量、DPPH自由基清除能力、酚酸（阿魏酸、对香豆酸）含量、VE含量。主要结果如下：①抗氧化活性关键指标总酚含量、总DPPH值,在有色米（红米、黑米）和白米的发芽糙米中,三者最大值均在发芽结束时（96 h）,分别为未发芽糙米的1.1倍、1.2倍和3.1倍,以及1.1倍、1.3倍和2.2倍。游离酚含量和游离DPPH值,在有色米中,0~24 h阶段显著降低,之后随着发芽时间的延长有所增加,而白米整体属于增长趋势。②阿魏酸、对香豆酸含量均显著升高。②VE总含量变化均不明显,γ-生育三烯酚在白米中显著下降,而有色米中总体变化不显著。Recently,with the increasing prevalence rate of chronic degenerative diseases,the nutritional properties and health benefits of whole grains have received wide attention. To investigate the dynamic changes of the antioxidant activity in germinated brown rice（GBR） within germination time（0~96 h）, this study chose colored rice BP480（red）, BP602（black）,and BP015（white,CK） as materials,from the values of polyphenols,DPPH,phenolic acid（acid,p CA） and vitamin E. The main results are listed below：①Two important indicators of antioxidant activity, total phenolic content and DPPH of the colored GBR（red black）, and white GBR, with maximum values, which are 1.1, 1.2, 3.1- flod and1.1,1.3,2.2- fold of their non- germinated counterparts,respectively,all obtained at the final stage of germination（96 h）.The phenolic content and DPPH of free extracts in colored GBR showed a notable decline at the earlier stage（0~24 h）,then increased with the process of germinating,despite with a constant increasing trend in the white GBR.②The contents of ferulic acid, and p CA displayed pronounced increase with the duration of germination in all cultivars.③ No big changes were observed in total vitamin E,though γ- T3 with a gradual decrease in white GBR,and a relative steady in colored GBR.Key words：germinated brown rice;colored rice;antioxidant activity;VE

关 键 词：发芽糙米 有色米 抗氧化活性 VE 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]