7种杂粮抗氧化活性及其挤压杂粮粉体外消化特性研究
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摘要
以青稞、藜麦、燕麦、薏苡、小米、绿豆和豌豆为材料,测定了杂粮中的基本组分、多酚含量及抗氧化活性,并通过口腔-胃-小肠三段式体外模拟消化方法评价了7种杂粮经挤压处理后淀粉的体外消化速率和估计血糖生成指数(expected Glycemic Index,eGI),最后分析了抗氧化活性与多酚含量以及eGI值与基本组分之间的相关性。结果表明:7种杂粮总酚含量为19.09～128.85 mg/100 g,由高到低为绿豆、藜麦、青稞、薏苡、燕麦、小米、豌豆。藜麦中的总酚主要以游离态存在,绿豆中主要以结合态存在,其他杂粮中结合态和游离态含量相当。黄酮含量为169.58～390.11 mg/100 g,青稞、藜麦、燕麦、绿豆含量显著高于其他杂粮。青稞中黄酮类物质主要以结合态存在,且含量占总黄酮的47.39%～88.09%,其他杂粮中则主要以游离态存在。7种杂粮的抗氧化活性存在显著性差异,其中青稞清除DPPH·自由基、ABTS~+·自由基能力和总抗氧化能力最强,燕麦、绿豆次之。抗氧化能力与总酚含量相关性不明显(r=0.343),与黄酮含量有良好相关性(r=0.736)。挤压处理后,7种杂粮的eGI值由高到低为:小米>豌豆>藜麦>燕麦>绿豆>青稞>薏苡;其中,小米为高GI食品(82.49),其他杂粮为中GI食品(61.96～73.24)。eGI值与蛋白质(r=-0.901)和膳食纤维含量(r=-0.833)呈显著负相关,与总黄酮、直链淀粉、总酚含量和直/支比间存在一定负相关,但不显著。
Seven kinds of cerealsincluding highland barley,quinoa,oats,alfalfa,millet,mung beans and peas were selected as subject in this study.The proximate components,polyphenol contents and anti-oxidant properties of the 7 kinds of cereals,and the in vitro digestion rate and expected glycemic index(eGI)after extrusion thereof were determined by using three-dimension of oral-stomach and small intestine.Furthermore,the correlation between antioxidant activity and polyphenol contents,as well as GI value and the proximate components were analyzed.Results showed that the contents of total phenols in 7 kinds of miscellaneous grains were 19.09～128.85 mg/100 g,and the contents of total phenolics revealed a consecutively decreasing order:(from high to low)by mungbean>chenopodium quinoa>highland barley>coix>oat>millet>pea.Wherein,the total phenols in quinoa were mainly in free state.In contrast,the polyphenol in mungbeans are mainly in bound state,and no significant differences of the contents of free and bound polyphenol were observed in the other grains.Besides,the content of flavonoids was169.58 ～390.11 mg/100 g,and the contents of highland barley,chenopodium quinoa,oats and mungbean were higher than the other 4 grains in a large extent.Apart from highland barley,the major existence form of flavonoids was free phenolics(free phenolics content was 47.39% ～88.09%).The DPPH · free radical and ABTS~+ · scavenging capacity and total antioxidant capacity of highland barley were the highest,followed successively by oat and mungbean.In the present study,a significant correlation was observed between flavonoid and antioxidant activity,that is,the eGI values of 7 kinds grains which were extruded on specific conditions from the highest to the lowest were as follows:millet>pea>chenopodium quinoa>oats>mung beans>highland barley>coix.Millet was high GI food(82.49),whereas,the other 6 grains are medium GI food(61.96 ～73.24). A significant negative correlation between eGI and protein and dietary fiber was observed.However,the negative but not significant correlation among eGI and total flavonoids,amylose,total phenol content,and straight/branch ratio were observed.
Seven kinds of cerealsincluding highland barley,quinoa,oats,alfalfa,millet,mung beans and peas were selected as subject in this study.The proximate components,polyphenol contents and anti-oxidant properties of the 7 kinds of cereals,and the in vitro digestion rate and expected glycemic index(eGI)after extrusion thereof were determined by using three-dimension of oral-stomach and small intestine.Furthermore,the correlation between antioxidant activity and polyphenol contents,as well as GI value and the proximate components were analyzed.Results showed that the contents of total phenols in 7 kinds of miscellaneous grains were 19.09～128.85 mg/100 g,and the contents of total phenolics revealed a consecutively decreasing order:(from high to low)by mungbean>chenopodium quinoa>highland barley>coix>oat>millet>pea.Wherein,the total phenols in quinoa were mainly in free state.In contrast,the polyphenol in mungbeans are mainly in bound state,and no significant differences of the contents of free and bound polyphenol were observed in the other grains.Besides,the content of flavonoids was169.58 ～390.11 mg/100 g,and the contents of highland barley,chenopodium quinoa,oats and mungbean were higher than the other 4 grains in a large extent.Apart from highland barley,the major existence form of flavonoids was free phenolics(free phenolics content was 47.39% ～88.09%).The DPPH · free radical and ABTS~+ · scavenging capacity and total antioxidant capacity of highland barley were the highest,followed successively by oat and mungbean.In the present study,a significant correlation was observed between flavonoid and antioxidant activity,that is,the eGI values of 7 kinds grains which were extruded on specific conditions from the highest to the lowest were as follows:millet>pea>chenopodium quinoa>oats>mung beans>highland barley>coix.Millet was high GI food(82.49),whereas,the other 6 grains are medium GI food(61.96 ～73.24). A significant negative correlation between eGI and protein and dietary fiber was observed.However,the negative but not significant correlation among eGI and total flavonoids,amylose,total phenol content,and straight/branch ratio were observed.
引文
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[18]李颖,王鹏,李国强,等.不同品种小米粉体外消化性的测定与分析[J].粮食与油脂,2017,30(3):41-44LI Y,WANG P,LI G Q,et al.Determination and analysis of digestibility among different varieties millet flour[J].Cereals&Oils,2017,30(3):41-44
[19]REPO-CARRASCO-VALENCIA R,HELLSTROM J K,PIHLAVAJ M,et al.Flavonoids and other phenolic compounds in Andean indigenous grains:quinoa(Chenopodium quinoa),kaniwa(Chenopodium pallidicaule)and kiwicha(Amaranthus caudatus)[J].Food Chemistry,2010,120(1):128-133
[20]王鹏,侯宪文,赵茂臻,等.杂粮多酚提取物体外抗氧化能力的分析[J].食品科技,2017,42(4):201-206WANG P,HOU X W,ZHAO M Z,et al.Analysis on the antioxidant capacity of the polyphenolic compounds in cereal extracts[J].Food Science and Technology,2017,42(4):201-206
[21]罗静,李玉锋,胥霞.青稞中的活性物质及功能研究进展[J/OL].食品与发酵工业:1-5LUO J,LI Y F,ZUO X.Research progress of bioactive components in hulless barley[J/OL].Food and Fermentation Industries:1-5
[22]HITAYEZU R,BAAKDAH MM,KINNIN J,et al.Antioxidant activity,avenanthramide and phenolic acid contents of oat milling fractions[J].Journal of Cereal Science,2015,63:35-40
[23]程安玮,吴剑夫,秦宏伟,等.4种豆类中多酚、类黄酮含量及抗氧化活性研究[J].中国粮油学报,2017,32(10):28-32CHENG A W,WU J F,QIN H W,et al.Content and antioxidant activity of polyphenols and flavonoids from 4 food beans[J].Journal of the Chinese Cereals and Oils Association,2017,32(10):28-32
[24]徐元元,国旭丹,贺丽霞,等.常见6种杂粮与2种主粮的抗氧化活性比较研究[J].食品科学,2012,33(7):20-25XU YY,GUO X D,HE L X,et al.Comparison of antioxidant activity between six kinds of minor cereals and two kinds of staple food grains[J].food science,2012,33(7):20-25
[25]韩小存.低血糖指数豆类品种的筛选及其在面制品中的应用[D].郑州:河南工业大学粮油食品学院,2013HAN X C.The screening of low glycemic index of beans and application in its flour products[D].Zhengzhou:Henan University of Technology,2013
[26]付蕾,田纪春.抗性淀粉制备、生理功能和应用研究进展[J].中国粮油学报,2008,6(2):206-210FU L,TIAN J C.Progress in preparation,physiological function and application of resistant starch[J].Journal of the Chinese Cereals and Oils Association,2008,6(2):206-210
[27]SHIYI 0,KIN-CHOR K,YAN L.In vitro study of possible role of dietary fiber in lowering postprandial serum glucose[J].Journal of Agricultural&Food Chemistry,2001,49:1026-1029
[28]GURAYA H S,KADAN R S,CHAMPAGNE E T.Effect of rice starch-lipid complexes on in vitro digestibility,complexing index,and viscosity[J].Cereal Chemistry,1997,74(5):561-565
[29]WEICKERT M 0,RODEN M,ISKEN F,et al.Effects of supplemented isoenergetic diets differing in cereal fiber and protein content on insulin sensitivity in overweight humans[J].American Journal Clinical Nutrition,2011,94(2):459-471
[30]崔亚楠,张晖,王立,等.蛋白质、脂肪对豆类理化特性及体外消化特性的影响[J].中国粮油学报,2018,33(2):12-17CUI Y N,ZHANG H,WANG L,et al.Physicochemical properties and in vitro starch digestibility of legumes as affected by fat and protein[J].Journal of the Chinese Cereals and Oils Association,2018,33(2):12-17.
[2]NIKI E.Assessment of antioxidant capacity in vitro and in vivo[J].Free Radical Biology and Medicine,2010,49(4):503-515
[3]谭斌,谭洪卓,刘明,等.我国全谷物食品发展的必要性与挑战[J].粮食与食品工业,2009,16(4):4-8Tan B,Tan H Z,Liu M,et al.The necessity and challenge of whole grain food development in China[J].Cereal&Food Industry,2009,16(4):4-8
[4]ZHU F.Interactions between starch andphenolic compound[J].Trends in Food Science Technology,2015,43(2):129-143
[5]QI P X,ONWULATA C I.Physical properties,molecular structures,and protein quality of texturized whey protein isolate:effect of extrusion temperature[J].Journal of Agri-cultural and Food Chemistry,2011,59(9):4668-4675
[6]刘丽,程建军,杨文鑫,等.挤压处理对碎米结构及特性的影响[J].食品工业科技,2013(1):92-96LIU L,CHENG J J,YANG W X,et al.Effect of the extrusion on the structure and properties of broken rice starch[J].Science and Technology of Food Industry,2013(1):92-96
[7]宁更哲,张波,魏益民,等.燕麦粉挤压膨化工艺参数研究[J].中国粮油学报,2010(12):28-31NING G Z,ZHANG B,WEI Y M,et al.Study on the process parameters of oat powder extrusion[J].Journal of the Chinese Cereals and Oils Association,2010(12):28-31
[8]崔亚楠,张晖,王立,等.加工方式对谷物和豆类估计血糖生成指数的影响[J].食品与机械,2017,33(9):1-4CUI Y N,ZHANG H,WANG L,et al.The effects of different processing methods on expected glycemic index of cereals and legumes[J].Food&Machinery,2017,33(9):1-4
[9]高晶晶,李贞.燕麦粉添加量对馒头营养特性及活性化合物的影响[J].粮食与油脂,2017,30(9):86-91GAO JJ,LI Z.Effect of oat flour on nutritional characteristics and active compounds in steamed bread[J].Cereals&Oils,2017,30(9):86-91
[10]蔡亭,汪丽萍,刘明等.超微粉碎对苦荞多酚及抗氧化活性的影响研究[J].中国粮油学报,2015,30(10):95-99CAI T,WANG L P,LIU M,et al.The Influence of micronization on polyphenols and antioxidant activity of buckwheat powder[J].Journal of the Chinese Cereals and Oils Association,2015,30(10):95-99
[11]CAI Y Z,LUO Q,CORKE H,et al.Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associ-ated with anticancer[J].Life Science,2004,74(17):2157-2184
[12]BAO J S,CAI Y Z,SUN M,et al.Anthocyanins,flavonols,and free radical scavenging activity of Chinese bayberry(Myrica rubra)extracts and their color properties and stability[J].Journal of Agricultural and Food Chemistry,2005,53(6):2327-2332
[13]KAUR G,JABBAR Z,ALAM M S,et al.Punica granatum(pomegranate)flower extract possesses potent antioxidant activity and abrogates Fe-NTA induced hepatotoxicity in mice[J].Food and Chemical Toxicology,2006,44(7):984-993
[14]LAN S,YIN J J,CHARLES D,et al.TotM phenolic con-tents,chelating capacities and radical-scavengin properties of black peppercorn,nutmeg,rosehip,cinnamon andoregano leaq[J].Food Chemistry,2007,100:990-997
[15]SHEN Y,JIN L,BAO J S,et al.Total phenolics,flavonoids,antioxidant capacity in rice grain and their relations to grain color,sizeand weight[J].Journal of Cereal Science,2009(1):106-111
[16]MINEKUS M,ALMINGER M,ALVITO P,et al.A standardized static in vitro digestion method suitable for food-an international consensus[J].Food&Function,2014,5(6):1113-1124
[17]GONI,GARCIA-ALONSO A,SAURA-CALIXTO F.A starch hydrolysis procedure to estimate glycemic index[J].Nutrition Research,1997,17(3):427-437
[18]李颖,王鹏,李国强,等.不同品种小米粉体外消化性的测定与分析[J].粮食与油脂,2017,30(3):41-44LI Y,WANG P,LI G Q,et al.Determination and analysis of digestibility among different varieties millet flour[J].Cereals&Oils,2017,30(3):41-44
[19]REPO-CARRASCO-VALENCIA R,HELLSTROM J K,PIHLAVAJ M,et al.Flavonoids and other phenolic compounds in Andean indigenous grains:quinoa(Chenopodium quinoa),kaniwa(Chenopodium pallidicaule)and kiwicha(Amaranthus caudatus)[J].Food Chemistry,2010,120(1):128-133
[20]王鹏,侯宪文,赵茂臻,等.杂粮多酚提取物体外抗氧化能力的分析[J].食品科技,2017,42(4):201-206WANG P,HOU X W,ZHAO M Z,et al.Analysis on the antioxidant capacity of the polyphenolic compounds in cereal extracts[J].Food Science and Technology,2017,42(4):201-206
[21]罗静,李玉锋,胥霞.青稞中的活性物质及功能研究进展[J/OL].食品与发酵工业:1-5LUO J,LI Y F,ZUO X.Research progress of bioactive components in hulless barley[J/OL].Food and Fermentation Industries:1-5
[22]HITAYEZU R,BAAKDAH MM,KINNIN J,et al.Antioxidant activity,avenanthramide and phenolic acid contents of oat milling fractions[J].Journal of Cereal Science,2015,63:35-40
[23]程安玮,吴剑夫,秦宏伟,等.4种豆类中多酚、类黄酮含量及抗氧化活性研究[J].中国粮油学报,2017,32(10):28-32CHENG A W,WU J F,QIN H W,et al.Content and antioxidant activity of polyphenols and flavonoids from 4 food beans[J].Journal of the Chinese Cereals and Oils Association,2017,32(10):28-32
[24]徐元元,国旭丹,贺丽霞,等.常见6种杂粮与2种主粮的抗氧化活性比较研究[J].食品科学,2012,33(7):20-25XU YY,GUO X D,HE L X,et al.Comparison of antioxidant activity between six kinds of minor cereals and two kinds of staple food grains[J].food science,2012,33(7):20-25
[25]韩小存.低血糖指数豆类品种的筛选及其在面制品中的应用[D].郑州:河南工业大学粮油食品学院,2013HAN X C.The screening of low glycemic index of beans and application in its flour products[D].Zhengzhou:Henan University of Technology,2013
[26]付蕾,田纪春.抗性淀粉制备、生理功能和应用研究进展[J].中国粮油学报,2008,6(2):206-210FU L,TIAN J C.Progress in preparation,physiological function and application of resistant starch[J].Journal of the Chinese Cereals and Oils Association,2008,6(2):206-210
[27]SHIYI 0,KIN-CHOR K,YAN L.In vitro study of possible role of dietary fiber in lowering postprandial serum glucose[J].Journal of Agricultural&Food Chemistry,2001,49:1026-1029
[28]GURAYA H S,KADAN R S,CHAMPAGNE E T.Effect of rice starch-lipid complexes on in vitro digestibility,complexing index,and viscosity[J].Cereal Chemistry,1997,74(5):561-565
[29]WEICKERT M 0,RODEN M,ISKEN F,et al.Effects of supplemented isoenergetic diets differing in cereal fiber and protein content on insulin sensitivity in overweight humans[J].American Journal Clinical Nutrition,2011,94(2):459-471
[30]崔亚楠,张晖,王立,等.蛋白质、脂肪对豆类理化特性及体外消化特性的影响[J].中国粮油学报,2018,33(2):12-17CUI Y N,ZHANG H,WANG L,et al.Physicochemical properties and in vitro starch digestibility of legumes as affected by fat and protein[J].Journal of the Chinese Cereals and Oils Association,2018,33(2):12-17.