食品与发酵工业 >

2022 , Vol. 48 >Issue 14: 138 - 144

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028693

研究报告

超微粉碎对米糠多酚的组成及抗氧化活性的影响

  • 卫子颜 ,
  • 谢勇 ,
  • 王朦朦 ,
  • 蔡梦思 ,
  • 唐兰兰 ,
  • 刘雄
展开
  • (西南大学 食品科学学院,重庆,400715)
第一作者：硕士研究生(刘雄教授为通信作者,E-mail:liuxiong848@hotmail.com)

收稿日期: 2021-07-18

  修回日期: 2021-08-13

  网络出版日期: 2022-08-19

基金资助

重庆市技术创新与应用发展专项面上项目(cstc2020jscx-msxmX0039);重庆市营养学会硒科研基金资助项目(2019008)

收起

Effect of ultrafine grinding on the composition and antioxidant activity of phenolic compounds in rice bran

  • WEI Ziyan ,
  • XIE Yong ,
  • WANG Mengmeng ,
  • CAI Mengsi ,
  • TANG Lanlan ,
  • LIU Xiong
Expand
  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2021-07-18

  Revised date: 2021-08-13

  Online published: 2022-08-19

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摘要

为探究超微粉碎对米糠多酚的组成、体外抗氧化活性及体外消化释放度的影响,该研究采用超微粉碎技术制备了粗粉(D50=208.3 μm)、微粉A(D50=85.7 μm)、微粉B(D50=14.9 μm)3种米糠粉体进行分析研究。结果表明,与粗粉相比,2种微粉的多酚含量均显著增加(P<0.05),且粒径越小,总酚含量越高;米糠中游离酚以原儿茶酸、香草酸、对香豆酸、香草醛、阿魏酸为主,结合酚以香草醛、对香豆酸、阿魏酸为主;随着粒径的减小,米糠粉体多酚提取物的DPPH自由基清除力、ABTS阳离子自由基清除力、铁离子还原能力(ferric reducing antioxidant power,FRAP)均显著增强(P<0.05);对香豆酸、阿魏酸、香草醛是米糠多酚抗氧化的主要贡献物质;米糠多酚在胃肠的释放度随粒径减小而逐渐增加,且微粉A、B的释放度比粗粉分别提高了2.61%、7.31%。因此,超微粉碎在一定程度上可提高米糠中多酚提取物的含量、抗氧化活性以及体外消化释放度,可作为米糠功能性食品加工的一种前处理加工方式。

关键词： 米糠; 超微粉碎; 多酚组成; 粒径; 抗氧化活性

本文引用格式

卫子颜 , 谢勇 , 王朦朦 , 蔡梦思 , 唐兰兰 , 刘雄 . 超微粉碎对米糠多酚的组成及抗氧化活性的影响[J]. 食品与发酵工业, 2022 , 48(14) : 138 -144 . DOI: 10.13995/j.cnki.11-1802/ts.028693

Abstract

In order to evaluate the effects of ultrafine grinding on the composition of 3 kinds of rice bran powders: coarse powder (D50=208.3μm), micro powder A (D50=85.7μm), and micro powder B (D50=14.9μm), in vitro antioxidant activity and bioavailability of polyphenols in rice bran were explored in this experiment. Compared with coarse powder, the polyphenol content of micro powders increased significantly (P<0.05), and the particle size of rice bran powder had a negative correlation with its content of total phenol. Protocatechuic acid, vanillic acid, p-coumaric acid, vanillin, and ferulic acid were the main free phenols in rice bran, and vanillin, p-coumaric acid, ferulic acid were the main bound phenols.DPPH free radical scavenging ability, ABTS cation radical scavenging ability, ferric reducing antioxidant power (FRAP) of polyphenol extracts from rice bran were significantly enhanced (P<0.05) as the particle size decreased. Coumaric acid, ferulic acid, and vanillin were the main contributors to the antioxidant activities of rice bran polyphenols. And compared with coarse powder, the bioavailability of micro powder A and B increased by 2.61% and 7.31% respectively. The results showed that the content of polyphenols, antioxidant activity and bioavailability of rice bran extracts could be improved by ultrafine pulverization to a certain extent, which could be used as an effective pretreatment method of rice bran functional food.

Key words： rice bran; ultrafine grinding; polyphenols composition; particle size; antioxidant activity

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