分级脱壳加工对薏米品质及抗氧化性的影响
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摘要
以贵州兴仁薏米为原料,研究碾压分级脱壳加工方式对其基本营养物质和抗氧化性的影响。与带壳薏米相比,其它等级脱壳的薏米产品中基本营养物质含量显著性降低(p<0.05),其中粗脂肪、蛋白质、还原糖、粗纤维的含量,带壳薏米中分别为8.95%、20.21%、91.33%、0.22%;抛光精米中则分别为8.04%、20.17%、86.52%、0.12%。DPPH、ABTS和FRAP的实验表明,带壳薏米的抗氧化性显著高(p<0.05),对DPPH、ABTS自由基清除率和铁离子还原力最高分别可达94.85%、98.06%、1.67 mmol/g;抛光精米则分别为93.78%、97.44%、1.14 mmol/g。由此可得,分级脱壳加工方式可使薏米营养物质流失及抗氧化性降低,但经加工后的薏米仍具有较高的营养价值。
Taking Guizzhou Xingren barley as raw material,the effects of processing methods on the basic nutrients and antioxidant activities of the classified grading system were studied.Compared with the shelled barley,basic nutrient contents in other grades of shelling was significantly lower in barley products( p < 0.05).Among them,crude fat,protein,reducing sugar,crude fiber content,in the seed shell,was 8.95%,20.21%,91.33% and 0.22%,respectively and the data of polished rice was8.04%,20.17%,86.52%,0.12%.Experiments of DPPH,ABTS and FRAP showed that,antioxidation of shelled barley was significantly higher( p < 0.05). DPPH,ABTS radical scavenging rate and ferric ion force were up to 94.85%,98.06%,1.67 mmol/g. And the data of polished rice was 93.78%,97.44%,1.14 mmol/g.Thus available,classification of shelling method can make the loss of nutrients and antioxidant activity of barley decreased,but the nutritional value of processed barley has high.
Taking Guizzhou Xingren barley as raw material,the effects of processing methods on the basic nutrients and antioxidant activities of the classified grading system were studied.Compared with the shelled barley,basic nutrient contents in other grades of shelling was significantly lower in barley products( p < 0.05).Among them,crude fat,protein,reducing sugar,crude fiber content,in the seed shell,was 8.95%,20.21%,91.33% and 0.22%,respectively and the data of polished rice was8.04%,20.17%,86.52%,0.12%.Experiments of DPPH,ABTS and FRAP showed that,antioxidation of shelled barley was significantly higher( p < 0.05). DPPH,ABTS radical scavenging rate and ferric ion force were up to 94.85%,98.06%,1.67 mmol/g. And the data of polished rice was 93.78%,97.44%,1.14 mmol/g.Thus available,classification of shelling method can make the loss of nutrients and antioxidant activity of barley decreased,but the nutritional value of processed barley has high.
引文
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[24]SEDEJ I,SAKA CM,Mandi c’A,et al.Buckwheat(Fagopyrum esculentum Moench)grain and fractions:antioxidant compounds and activities[J].Journal of Food Science,2012,77(9):954-959.
[25]孙丹,黄士淇,蔡圣宝.不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响[J].食品与发酵工业,2016,42(1):141-147.
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[27]Almajano M P,Delgado M E,Gordon M H,et al.Changes in the antioxidant properties of protein solu-tions in the presence of epigallocatechin gallate[J].Food Chemistry,2007,101(1):126-130.
[28]申迎宾.四种谷物多酚抗氧化、降血脂作用评价研究[D].江苏:江南大学,2016.
[2]王颖.薏仁成分薏仁醋的生产研究[D].重庆:西南大学,2013.
[3]徐贤刚.薏仁米加工技术的优化与应用[J].农技服务资源环境,2016,33(10):159-160.
[4]Xing Liu,Xin Zhang,Yuzhi Rong,et al.Rapid Determination of Fat,Protein and Amino Acid Content in Coix Seed Using Near-Infrared Spectroscopy Technique[J].Food Analysis Methods,2015,8(2):334-342.
[5]Xing Liu,Yuzhi Rong,Xin Zhang,et al.Rapid Determination of Total Dietary Fiber and Minerals In Coix Seed by NearInfrared Spectroscopy Technology Based on Variable Selecting Methods[J].Food Analysis Methods,2015,8(7):1607-1617.
[6]王振鸿.薏苡的药用价值[J].医药保健,2004(12):56-57.
[7]Jiangqy,Shiph,Licy,et al.(Coixan polysaccharide)-graftPolyethylenimine Folate for Tumor-Targeted Gene Delivery[J].Macromolecular Bioscience,2011,11(3):435-444.
[8]Hu A J,Zhao S N,Liang H H,et al.Ultrasound assisted supercritical fluid extraction of oil and coixenolide from Adlay seed[J].Ultrasonics Sonochemistry,2007,14(2):219-224.
[9]贾青慧,陈莉,王珍,等.薏米及薏米糠氨基酸组成分析及营养评价[J].食品工业,2017,38(4):185-188.
[10]商珊,秦礼康,杨先龙,等.分段热加工对薏米营养与功能成分的影响[J].食品科学,2014,35(5):81-84.
[11]Bhandari S R,Park S K,Basnet S,et al.Squalene and phytosterol contents in seeds of some Korean adlay(Coix lacryma jobi L.)Varieties[J].Hortscience,2009,44(4):1144-1149.
[12]王立峰.薏米中多酚类物质对抗氧化、抗肿瘤和降血脂作用的评价研究[D].江苏:江南大学,2012.
[13]朱大帅.薏仁中多酚类化合物降尿酸活性及其作用机制研究[D].广州:华南理工大学,2015.
[14]刘平,肖诗明,巩发永,等.新型碾搓式葵花籽脱壳机[J].食品与机械,2010,26(3):100-101.
[15]Nkakini S O,Ayotamuno M J,Maeba G P D,et al.Manually-powered continuous-flow maize-sheller[J].Applied Energy,2007,84(12):1175-1186.
[16]胡志刚,张永林,侯传亮,等.薏仁米砂盘式脱壳机设计及其有限元分析[J].食品与机械,2016,32(8):24-26.
[17]杨正志,汤进.一种薏仁米加工方法:中国,CN103621874A[P].2014-03-12.
[18]谢孝红.薏仁米加工技术的优化与应用[J].粮食与食品工业,2013,20(5):27-29.
[19]完颜鹏飞,陈伯平.碾米工序有关问题的探讨[J].粮食与食品工业,2009,16(3):14-16.
[20]杨凤仪,卢红梅,陈莉,等.薏仁米储藏过程中陈化机理的研究[J].保鲜与加工,2016,16(4):48-55.
[21]黄丽华,李芸瑛,李充璧.不同产地的薏米营养成分分析[J].食品研究与开发,2016.37(22):24-26.
[22]Cuevas Montilla E,Hillebrand S,Antezana A,et al.Soluble and bound phenolic compounds in different bolivian purple corn(Zea mays L.)Cultivars[J].Journal of Agricultural and Food Chemistry,2011,59(13):7068-7074.
[23]Correa-Betanzo J,Allen-Vercoe E,Mcdo-nald J,et al.Stability and biological activity of wild blueberry(Vaccinium angustifolium)polyphenols during simulated in vitro gastrointestinal digestion[J].Food Chemistry,2014,165(15):522-531.
[24]SEDEJ I,SAKA CM,Mandi c’A,et al.Buckwheat(Fagopyrum esculentum Moench)grain and fractions:antioxidant compounds and activities[J].Journal of Food Science,2012,77(9):954-959.
[25]孙丹,黄士淇,蔡圣宝.不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响[J].食品与发酵工业,2016,42(1):141-147.
[26]Benzie IF,Strain J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.
[27]Almajano M P,Delgado M E,Gordon M H,et al.Changes in the antioxidant properties of protein solu-tions in the presence of epigallocatechin gallate[J].Food Chemistry,2007,101(1):126-130.
[28]申迎宾.四种谷物多酚抗氧化、降血脂作用评价研究[D].江苏:江南大学,2016.