瞬时高温流化制备高抗氧化活性玉米的工艺研究  

Optimum Conditions of Instant High-Temperature Fluidization to Improve the Antioxidant Activity of Corn

作　　者：段荣娟[1,2] 李永富 卜玲娟[1,2] 王莉 王韧 陈正行[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]粮食发酵工艺与技术国家工程实验室,江南大学,江苏无锡214122

出　　处：《食品与生物技术学报》2017年第8期862-868,共7页Journal of Food Science and Biotechnology

基　　金：公益性行业(农业)科研专项(201403063)

摘　　要：研究了瞬时高温流化对玉米游离酚含量、抗氧化活性的影响,优化出制备高抗氧化活性玉米的最佳工艺条件。结果表明影响玉米抗氧化活性的因素主次次序为:流化温度>流化处理时间>进料速度;最佳工艺条件为:流化温度160℃,流化处理时间60 s,进料速度21 kg/h,所制备的玉米游离酚含量为345.88 mg GAE/hg,较原料玉米增加了27%(P<0.05);抗氧化活性为8 104.09μmol TE/hg,是原料玉米的1.5倍(P<0.05)。瞬时高温流化制备的玉米游离阿魏酸(FA)、游离p-香豆酸(p-CA)较原料玉米显著增加(P<0.05),结合酚、结合FA和结合p-CA较原料玉米显著降低(P<0.05)。瞬时高温流化处理能够显著增加玉米的游离酚含量和抗氧化活性。This research studies the effect of instant high-temperature fluidization on the content of free phenolic and antioxidant activity of corn, and optimizes the conditions of that process. The results show that the fluidizing temperature has the most important effect on antioxidant activity of corn, followed by the fluidizing time and feeding rate, correspondingly, their optimum conditions are 160 J ,60 s and 21 kg/h, respectively. The content of free phenolic in corn produced as the optimum conditions is 345.88 mg GAE/hg which increases by 2 7 % compared with that of raw corn（;〈0.05）, and the antioxidant activity of such corn is 8 104.09 !mol TE/hg, which is 1.5 times of that of raw corn （;〈0.05）. After corn experiences the instant high-temperature fluidization process, the content of free ferulic acid and free p-coumaric acid of it significantly increases （;〈0.05）, while the content of bound ferulic acid and bound p-coumaric acid decreases significantly （;〈0.05）. This instant high-temperature fluidization can significantly improve the content of free phenolic and antioxidant activity of corn, which is beneficial to strengthen the bioactivity and quality of com.

关 键 词：瞬时高温流化 玉米 抗氧化活性 游离酚 结合酚 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]