糙小米不同加工阶段多酚组分和抗氧化活性变化研究  

Changes in Polyphenol Components and Antioxidant Activity of Brown Millet During Different Processing Stages

作　　者：苏情 陈利容[1] 孙琳琳 杨延兵[1] 郭玉秋[1] 王兴亚 刘开昌[2] 龚魁杰[1] Su Qing;Chen Lirong;Sun Linlin;Yang Yanbing;Guo Yuqiu;Wang Xingya;Liu Kaichang;Gong Kuijie(Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100;Shandong Academy of Agricultural Sciences,Jinan 250100)

机构地区：[1]山东省农业科学院作物研究所,济南250100 [2]山东省农业科学院,济南250100

出　　处：《中国粮油学报》2024年第8期89-96,共8页Journal of the Chinese Cereals and Oils Association

基　　金：山东省玉米产业技术体系项目(SDAIT-02-11);山东省杂粮产业技术体系项目(SDAIT-15-03)。

摘　　要：为了研究糙小米(BM)经过发芽(GM)、挤压膨化(EM)和超微粉碎(UM)连续加工过程中游离多酚组分和抗氧化活性的变化,采用高效液相色谱质谱联用法(HPLC-MS)分析了糙小米多酚组分,并进行了体外抗氧化实验和秀丽隐杆线虫体内实验分析糙小米游离多酚抗氧化活性的变化。结果表明:各加工阶段产品的游离多酚含量均显著高于BM(P<0.05),GM比BM增加了84.16%,EM和UM的游离多酚含量持续增加,UM含量最高为(26.37±0.40)mg/g DW。糙小米中共检测到18种游离态多酚,其中BM仅检测到8种,GM中检测到11种多酚组分,对比BM变化了7种。EM和UM对比GM处理变化较小,可溶性结合酚类组分增加,但是肉桂酸和阿魏酸衍生物减少。GM的羟基自由基(·OH)清除率和铁离子还原能力(FRAP)以及秀丽隐杆线虫超氧化物歧化酶(SOD)活力[(2.74±0.23)U/mL]、谷胱甘肽过氧化物酶(GSH-Px)活力[(30.30±0.96)nmol/min/mL]、丙二醛(MDA)降低水平和12 d存活率都显著(P<0.05)高于其他组。EM和UM之间抗氧化活性差异不大,但均显著(P<0.05)高于BM。发芽处理可以显著增加游离多酚的含量和组成,挤压和超微加工进一步促进游离多酚的释放,各个加工阶段产品中游离多酚的抗氧化活性均高于对照,多酚组分对抗氧化活性的影响大于含量。In order to investigate the changes in free polyphenol components and antioxidant activity of brown millet(BM)during germination,extrusion,and ultrafine continuous processing,high-performance liquid chromatography mass spectrometry(HPLC-MS),in vitro antioxidant test and Caenorhabditis elegans were used.The results indicated that the content of free polyphenols in each processing stage was significantly higher than that of BM(P<0.05).The contents of germination millet(GM)increased by 84.16%compared to BM.The subsequent processing increased the contents of extruded millet(EM)and ultrafine millet(UM).The highest free polyphenol content in UM was(26.37±0.40)mg/g DW.A total of 18 free polyphenols were detected in the brown millet.There were 8 polyphenol components were detected in BM,while 11 polyphenol components were detected in GM.Only 4 free phenols in BM were retained in GM.Compared to GM treatment,the changes in EM and UM were relatively small,with an increase in soluble bound phenolic components,but a decrease in cinnamic acid and ferulic acid derivatives.In terms of antioxidant indicators,such as·OH clearance rate,FRAP value,SOD activity[(2.74±0.23)]U/mL,GSH-PX activity[(30.30±0.96)nmol/min/mL],MDA reduction level,and survival rate of Caenorhabditis elegans,GM was always significantly(P<0.05)higher than other groups.No significant difference in antioxidant activity between EM and UM,but both were significantly(P<0.05)higher than BM.In summary,germination treatment significantly increased the content and composition of free polyphenols.Extrusion and ultrafine processing further promoted the release of free polyphenols.The antioxidant activity of free polyphenols in brown millet treated continuously at each stage was higher than that of the control.The impact of polyphenol components on antioxidant activity was higher than the content.

关 键 词：糙小米 游离态多酚 组分分析 抗氧化活性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]