各食用米中活性成分及其抗氧化活性  

The bioactive compounds and their antioxidant activity of kinds of edible rice

作　　者：陈子涵 蒋继宏 鞠秀云 刘金娟 

机构地区：[1]江苏师范大学江苏省药用植物生物技术重点实验室,江苏徐州221116

出　　处：《食品工业科技》2018年第3期71-75,81,共6页Science and Technology of Food Industry

基　　金：江苏省自然科学基金项目(BK20160222);江苏省药用植物生物技术重点实验室开放课题(KLBMP1404);国家自然科学基金(81603150;31370646);江苏师范大学研究生科研与实践创新计划项目(2017YXJ122)

摘　　要：本研究以黑米、白糯米、大米、黄米、糙米、香米、玉米、薏米、西米、高粱米10种常见食用米为研究对象,测定其总黄酮、总酚含量及其体外抗氧化活性。结果显示供试食用米品种间的总酚和总黄酮含量分别在2.61~287.61 mg/g和3.79~175.43 mg/100 g之间,黑米总酚、总黄酮含量最高(分别为287.61±18.38 mg/g和175.43±3.25 mg/100 g),西米的含量均最低(分别为2.61±0.04 mg/g和3.79±0.06 mg/100 g);黑米乙醇提取液的总抗氧化能力(354.18 U/g)和总还原力(吸光度为2.91)最强,大米提取液的总抗氧化能力(4.62 U/g)最弱,而西米的总还原力(5倍稀释时吸光度为0.11)最弱;黑米对DPPH·的清除能力最高(当加入量为2μL时清除率为50%,IC_(50)=2μL),西米的清除能力最弱(当加入体积大于10~5μL时清除率为50%,IC_(50)>1×10~5μL);黑米对·OH的清除能力最高(IC_(50)=250倍稀释),西米的最低(IC_(50)=1.71倍稀释);黑米对NO-2的清除能力最高(IC_(50)=500倍稀释),玉米为最低(IC_(50)=2.97倍稀释);西米和糯米对O_2^-·的清除能力最高(IC_(50)>10~5倍稀释),玉米最低(IC_(50)=2.467倍稀释)。综合比较发现黑米具有较丰富的生物活性物质,抗氧化活性相对较好,本研究为进一步开发功能性米类产品提供一定的理论基础。In this study,black rice,white glutinous rice,rice,yellow rice,brown rice,scented rice,maize,barley,sago and sorghum rice was selected as the apecimen,and the total flavonoids,total phenolics and in vitro antioxidant activity of ethanol extracts of food rice was studied.The results showed that the total phenolics and total flavonoids in the tested rice varieties were between 2.61287.61 mg/g and 3.79175.43 mg/100 g,respectively.The total phenolics and total flavonoids of black rice was highest（ 287.61 ± 18.38 mg/g and 175.43 ± 3.25 mg/100 g,respectively）,and sago was the lowest（ 2.61 ± 0.04 mg/g and 3.79± 0.06 mg/100 g,respectively）. The black rice showed strongest activity in total antioxidant capacity（ 354.18 U/g） and total reducing power（ the absorbance was 2.91）.The total antioxidant capacity of rice（ 4.62 U/g） and total reducing power of yellow rice（ the absorbance of 5 dilution was 0.11） was lowest.The scavenging ability of black rice was the highest for DPPH·（ when the addition amount was 2 μL,the clearance rate was 50%,IC50= 2 μL） and sago was lowest（ when the addition amount above1 × 105μL,the clearance rate was 50%,IC50〉 1 × 105μL）.Black rice had the highest scavenging ability for ·OH（ IC50=diluted 250 times with 70% ethanol）,and sago was lowest（ IC50= diluted 1.71 times with 70% ethanol）. Black rice was the highest in scavenging capacity of NO-2（ IC50= diluted 500 times with 70% ethanol） and the corn was lowest（ IC50= diluted2.97 times with 70% ethanol）.Sago and white glutinous rice showed the highest scavenging capacity for O2-（ IC50〉 diluted105 times with 70% ethanol） and corn was lowest（ IC50= diluted 2.46 times with 70% ethanol）.Compared with other rice,the antioxidant activity of black rice was the highest. This study provided some theoretical basis for the further development of functional rice products.

关 键 词：食用米类 乙醇提取物 总黄酮 总酚 抗氧化性 体外 

分 类 号：TS201.1[轻工技术与工程—食品科学]