裸燕麦米和燕麦粉加工所得麸皮中β-葡聚糖和酚酸的分布
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摘要
选取具有代表性的裸燕麦品种,分析燕麦麸皮和胚乳所占的比例和微观结构特征;同时分析β-葡聚糖和酚酸在燕麦麸皮(果皮、种皮+糊粉层)和胚乳中的分布,并验证了现有燕麦米和燕麦粉主流加工方式的适宜程度。结果表明,在所选裸燕麦品种中,β-葡聚糖均富集在麸皮中,质量分数达8.57%,约是胚乳中含量的4.5倍;麸皮中p-香豆酸和阿魏酸的含量分别达0.099 mg/g和1.00 mg/g,分别是胚乳中相应含量的24倍和48倍;在麸皮中,果皮中p-香豆酸和阿魏酸含量分别约为种皮+糊粉层中的13倍和2.7倍。研磨制燕麦米所得第2道麸皮中,β-葡聚糖质量分数平均为1.7%,远小于麸皮中的平均含量,加工程度适宜;而燕麦制粉所得第4道和第5道麸皮,β-葡聚糖质量分数达6.73%和7.80%,接近糊粉层中β-葡聚糖含量,加工过度。综上可知,利用分析燕麦加工所得麸皮中葡聚糖和酚酸含量,可初步判定燕麦米和燕麦粉的加工程度,为其加工提供技术支撑。
The proportion and microstructure of oat bran and endosperm were analyzed on several selected typical cultivars of naked oat(Avena nuda). At the same time, the distribution profiles of β-glucan and phenolic acids in oat bran(pericarp, and seed coat with aleurone layer), and endosperm was tested to establish a method for determining the processing suitability of oats rice and oat flour. Finally, the method was used to verify the suitability of the existing mainstream processing technologies for oat rice and oat flour. The results showed that for all the selected varieties, β-glucan was mainly enriched in the bran containing a value of 85.7 mg/g, which was about 4.5 times higher than that in endosperm. Moreover, the contents of p-coumaric acid and ferulic acid in oat bran were 0.099 and 1.00 mg/g, which were 24 and 48 times higher than those in endosperm, respectively. In addition, the contents of p-coumaric acid and ferulic acid in pericarp were 13 and 2.7 times higher than those in testa + aleurone layer, respectively. The average content of β-glucan in the second bran obtained from oat rice processing was 1.7%, which was far lower than that in oat bran, suggesting that grinding was suitable for oat processing. While the contents of β-glucan in the fourth and fifth brans obtained from oat flour processing were 6.73%and 7.80%, which were close to that in oat bran, suggesting the processing was excessive. In conclusion, by analyzing the contents of β-glucan and phenolic acids in the oat bran obtained by grinding, we can determine the processing degree of oat products, which will provide technical support for oat processing.
The proportion and microstructure of oat bran and endosperm were analyzed on several selected typical cultivars of naked oat(Avena nuda). At the same time, the distribution profiles of β-glucan and phenolic acids in oat bran(pericarp, and seed coat with aleurone layer), and endosperm was tested to establish a method for determining the processing suitability of oats rice and oat flour. Finally, the method was used to verify the suitability of the existing mainstream processing technologies for oat rice and oat flour. The results showed that for all the selected varieties, β-glucan was mainly enriched in the bran containing a value of 85.7 mg/g, which was about 4.5 times higher than that in endosperm. Moreover, the contents of p-coumaric acid and ferulic acid in oat bran were 0.099 and 1.00 mg/g, which were 24 and 48 times higher than those in endosperm, respectively. In addition, the contents of p-coumaric acid and ferulic acid in pericarp were 13 and 2.7 times higher than those in testa + aleurone layer, respectively. The average content of β-glucan in the second bran obtained from oat rice processing was 1.7%, which was far lower than that in oat bran, suggesting that grinding was suitable for oat processing. While the contents of β-glucan in the fourth and fifth brans obtained from oat flour processing were 6.73%and 7.80%, which were close to that in oat bran, suggesting the processing was excessive. In conclusion, by analyzing the contents of β-glucan and phenolic acids in the oat bran obtained by grinding, we can determine the processing degree of oat products, which will provide technical support for oat processing.
引文
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[21]郭丽娜.燕麦品种品质及其降血脂功效研究[D].北京:中国农业科学院,2014:42-50.
[22]申瑞玲.燕麦β-葡聚糖的提取纯化及功能特性研究[D].无锡:江南大学,2005:17-29.
[23]SIKORA P,TOSH S M,BRUMMER Y,et al.Identification of highβ-glucan oat lines and localization and chemical characterization of their seed kernelβ-glucans[J].Food Chemistry,2013,137(1/2/3/4):83-91.DOI:10.1016/j.foodchem.2012.10.007.
[24]WOOD P J.Oats:chemistry and technology,chapter 11:oatβ-glucan:properties and function[M].AACC International Inc,2011:219-254.
[25]BARRON C,SURGET A,ROUAU X.Relative amounts of tissues in mature wheat(Triticum aestivum L.)grain and their carbohydrate and phenolic acid composition[J].Journal of Cereal Science,2007,45(1):88-96.DOI:10.1016/j.jcs.2006.07.004.
[26]郝杰,张长虹,曹学丽.七种谷物麸皮中的酚酸类成分分析[J].食品科学,2010,31(10):262-267.DOI:1002-6630(2010)10-0263-05.
[27]王超.燕麦脱皮工艺与设备实验研究[D].北京:中国农业机械化科学研究院,2015.
[28]杨金枝,薛庆林.机械粉碎燕麦全粉品质研究[J].粮油食品科技,2010,18(4):11-13.DOI:10.16210/j.cnki.1007-7561.2010.04.003.
[29]郑俊.燕麦、青稞营养组分、蛋白和多酚理化性质分析及加工方式对燕麦粉品质影响研究[D].南昌:南昌大学,2017.
[30]任嘉嘉.燕麦制粉及挤压膨化技术研究[D].北京:中国农业科学院,2008.
[2]胡新中.燕麦的加工与功能[M].北京:科学出版社,2012.
[3]李笑蕊,王世霞,幺杨,等.裸燕麦和皮燕麦的营养及功能活性成分对比分析[J].粮油食品科技,2015,23(5):50-54.DOI:10.3969/j.issn.1007-7561.2015.05.012.
[4]KERCKHOFFS D A,HORNSTRA G,MENSINK R P.Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies[J].American Journal of Clinical Nutrition,2003,78(2):221-227.
[5]WOOD P J.Cerealβ-glucans in diet and health[J].Journal of Cereal Science,2007,46(3):230-238.DOI:10.1016/j.jcs.2007.06.012.
[6]蔡凤丽.燕麦产品的降血糖功效和机理研究[D].郑州:郑州轻工业学院,2011:48-66.
[7]MARTíNEZ-VILLALUENGA C,PE?AS E.Health benefits of oat:current evidence and molecular mechanisms[J].Current Opinion in Food Science,2017,14(5):26-31.
[8]RASANE P,JHA A,SABIKHI L,et al.Nutritional advantages of oats and opportunities for its processing as value added foods:a review[J].Journal of Food Science and Technology,2015,52(2):662-675.DOI:10.1007/s13197-013-1072-1.
[9]殷正明.继稻米、小麦之后燕麦可成为“第三主粮”[J].北京农业,2012(8):4-5.
[10]朱蠡.燕麦米的加工方法[J].粮油食品科技,1 9 8 5(3):1 4-1 5.DOI:10.13684/j.cnki.spkj.1985.03.004.
[11]杨才,张新军,周海涛,等.国产裸燕麦米生产现状及存在的问题与对策[J].粮食加工,2009,34(5):66-67.DOI:10.3969/j.issn.1007-6395.2009.05.021.
[12]姚岭柏.裸燕麦方便米的加工工艺及燕麦米饭抗老化的研究[D].呼和浩特:内蒙古农业大学,2008.
[13]LORRAINE A,QUINTON J,KENNEDY F.American association of cereal chemists approved methods[J].Carbohydrate Polymers,2002,49(4):515.DOI:10.1016/S0144-8617(01)00358-7.
[14]陈中伟.麦麸糊粉层细胞簇的机械剥离及电场富集研究[D].无锡:江南大学,2015.
[15]DOBBERSTEIN D,BUNZEL M.Separation and detection of cell wall-bound ferulic acid dehydrodimers and dehydrotrimers in cereals and other plant materials by reversed phase high-performance liquid chromatography with ultraviolet detection[J].Journal of Agricultural and Food Chemistry,2010,58(16):8927-8935.DOI:10.1021/jf101514j.
[16]陈中伟,廉文蕾,吴保承,等.小麦麸皮结构层中抗氧化物质的研究[J].食品工业科技,2012,33(23):66-68;72.DOI:10.13386/j.issn1002-0306.2012.23.039.
[17]CHEN Z,ZHA B,WANG L,et al.Dissociation of aleurone cell cluster from wheat bran by centrifugal impact milling[J].Food Research International,2013,54(1):63-71.DOI:10.1016/j.foodres.2013.05.032.
[18]MILLER S S,FULCHER R G.Oats:chemistry and technology,chapter 5:microstructure and chemistry of the oat kernel[M].AACCInternational Inc,2011:77-94.
[19]GIRARDET N,WEBSTER F H.Oats:chemistry and technology,chapter 14:oat milling:specifications,storage,and processing[M].AACC International Inc,2011:301-319.
[20]任嘉嘉.燕麦制粉及挤压膨化技术研究[D].北京:中国农业科学院,2008:13-19.
[21]郭丽娜.燕麦品种品质及其降血脂功效研究[D].北京:中国农业科学院,2014:42-50.
[22]申瑞玲.燕麦β-葡聚糖的提取纯化及功能特性研究[D].无锡:江南大学,2005:17-29.
[23]SIKORA P,TOSH S M,BRUMMER Y,et al.Identification of highβ-glucan oat lines and localization and chemical characterization of their seed kernelβ-glucans[J].Food Chemistry,2013,137(1/2/3/4):83-91.DOI:10.1016/j.foodchem.2012.10.007.
[24]WOOD P J.Oats:chemistry and technology,chapter 11:oatβ-glucan:properties and function[M].AACC International Inc,2011:219-254.
[25]BARRON C,SURGET A,ROUAU X.Relative amounts of tissues in mature wheat(Triticum aestivum L.)grain and their carbohydrate and phenolic acid composition[J].Journal of Cereal Science,2007,45(1):88-96.DOI:10.1016/j.jcs.2006.07.004.
[26]郝杰,张长虹,曹学丽.七种谷物麸皮中的酚酸类成分分析[J].食品科学,2010,31(10):262-267.DOI:1002-6630(2010)10-0263-05.
[27]王超.燕麦脱皮工艺与设备实验研究[D].北京:中国农业机械化科学研究院,2015.
[28]杨金枝,薛庆林.机械粉碎燕麦全粉品质研究[J].粮油食品科技,2010,18(4):11-13.DOI:10.16210/j.cnki.1007-7561.2010.04.003.
[29]郑俊.燕麦、青稞营养组分、蛋白和多酚理化性质分析及加工方式对燕麦粉品质影响研究[D].南昌:南昌大学,2017.
[30]任嘉嘉.燕麦制粉及挤压膨化技术研究[D].北京:中国农业科学院,2008.