食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 72 - 80

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044683

研究报告

适碾加工对大米品质及其差异代谢物的影响研究

  • 郝俊杰 ,
  • 张舒 ,
  • 富天昕 ,
  • 邱莹 ,
  • 于金池 ,
  • 张理想 ,
  • 王长远 ,
  • 李昌盛
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  • 1(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
    2(国家杂粮工程技术研究中心,黑龙江 大庆,163319)
第一作者:硕士研究生(王长远教授和李昌盛讲师为共同通信作者,E-mail:byndwcy@163.com;changsheng1025@163.com)

收稿日期: 2025-09-27

  修回日期: 2025-11-21

  网络出版日期: 2026-05-07

基金资助

国家“十四五”重点研发计划项目(2021YFD2100902)

收起

Study on effects of moderate milling on rice quality and differential metabolites

  • HAO Junjie ,
  • ZHANG Shu ,
  • FU Tianxin ,
  • QIU Ying ,
  • YU Jinchi ,
  • ZHANG Lixiang ,
  • WANG Changyuan ,
  • LI Changsheng
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  • 1(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China)
    2(National Coarse Cereals Engineering Research Center, Daqing 163319, China)

Received date: 2025-09-27

  Revised date: 2025-11-21

  Online published: 2026-05-07

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摘要

为阐明适碾加工对稻米品质变化的调控作用,拓展适碾米的应用。以“天隆粳391”稻谷为原料,制备留皮度7.00%、4.20%、2.05%的适碾米,糙米与精米作为对照,探究加工精度对大米加工、结构、营养及食用品质的影响。结合LC-MS非靶向代谢组学,筛选了关键差异代谢物。结果表明,留皮度4.20%的适碾米,相比精米碎米率降低27.70%,留胚率显著提高(P<0.05)。其蛋白质、维生素B1及矿物质等营养成分含量,均显著高于精米(P<0.05),植酸含量相比糙米降低68.73%。适碾留皮度4.20%时,蒸煮品质及感官评分,较糙米明显改善,实现了加工、营养及食用品质的多方面平衡。LC-MS共鉴定出709种代谢物。与糙米和精米相比,留皮度4.20%的适碾米中分别筛选出257种和182种差异代谢物,其中,黄酮及其衍生物、脂肪酸和氨基酸等差异代谢物的变化与适碾米品质的形成密切相关。研究结果可为适碾米的精准营养调控和高值化生产提供理论依据。

关键词： 稻谷; 适碾加工; 营养品质; 食用品质; 代谢组学

本文引用格式

郝俊杰 , 张舒 , 富天昕 , 邱莹 , 于金池 , 张理想 , 王长远 , 李昌盛 . 适碾加工对大米品质及其差异代谢物的影响研究[J]. 食品与发酵工业, 2026 , 52(8) : 72 -80 . DOI: 10.13995/j.cnki.11-1802/ts.044683

Abstract

To elucidate the regulatory effects of moderate milling on changes in rice quality and to broaden the application of moderately milled rice, this study used the japonica rice variety ‘Tianlongjing 391’ as raw material to prepare moderately milled rice with bran retention levels of 7.00%, 4.20%, and 2.05%, with brown rice and polished rice serving as controls.The effects of the degree of milling on the processing quality, structure, nutritional value, and eating quality of rice were investigated.Additionally, key differential metabolites were screened using LC-MS-based untargeted metabolomics.The results showed that moderately milled rice with a bran retention level of 4.20%, compared with polished rice, had a 27.70% reduction in broken rice rate and a significantly higher germ retention rate (P<0.05).Its contents of protein, vitamin B1, and minerals were all significantly higher than those of polished rice (P<0.05), while phytic acid content was reduced by 68.73% compared with brown rice.The cooking quality and associated sensory scores of rice with 4.20% bran retention were markedly improved compared with brown rice, indicating a comprehensive balance among processing, nutritional, and eating qualities.LC-MS identified a total of 709 metabolites in moderately milled rice with 4.20% bran retention, of which 257 and 182 were differential compared with those in brown and polished rice, respectively.Among these metabolites, changes in flavonoids and their derivatives, fatty acids, and amino acids were closely related to the quality formation of moderately milled rice.This study will provide a theoretical basis for the precise nutritional regulation and high-value production of moderately milled rice.

Key words： paddy rice; moderate milling; nutritional quality; eating quality; metabolomics

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