| 陆俊,刘琪,郭静,秦婉瑜,余毅豪,付鑫景.两种烹饪方式对三种有色米抗氧化成分及其活性影响研究[J].中国粮油学报,2019,34(4):24-30 |
| 两种烹饪方式对三种有色米抗氧化成分及其活性影响研究 |
| Study on the effect of two cooking methods on the antioxidant components and their activity of three kinds of colored rice |
| 投稿时间：2018-06-24 修订日期：2018-09-10 |
| DOI： |
| 中文关键词: 有色米 多酚 黄酮 花青素 抗氧化活性 |
| 英文关键词:colored rice polyphenols flavonoids anthocyanin antioxidant activity |
| 基金项目:湖南省教育厅科学研究项目（17B283）；湖南省科技创新平台与人才计划项目（2017TP1021） |
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| 中文摘要: |
| 本研究以黑米、紫米、红米三种有色米为材料，研究了常用烹调方式对其多酚、黄酮、花青素含量及其1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除能力、2，2''-联氨-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2,2''-Azinobis-(3-ethylbenzthiazoline-6-sulphonate)，ABTS ]自由基清除能力和亚铁还原能力（ferric ion reducing antioxidant power，FRAP）的影响。结果表明，经过烹调成米饭和米粥后，有色米中活性成分的含量和抗氧化活性呈下降趋势，且游离型酚类物质中活性成分含量及其抗氧化活性比结合型酚类物质下降更为明显，加工成米粥比加成工米饭活性成分损失更多，其中以黑米粥的三种活性成分下降最为明显，其多酚含量从烹调前的6.38 mg GAE/ g干重（md）下降到1.16 mg GAE/ g md，黄酮含量从烹调前的9.50 mg CE/ g md下降到0.57 mg CE/ g md，花青素含量从烹调前的18.16 μg CyE/ g下降到3.41 μg CyE/g。抗氧化活性也以黑米粥下降最明显，其三种抗氧化活性分别下降了93%、91%、79%。综合比较说明烹调成米饭更有利于抗氧化成分及其活性的保存。 |
| 英文摘要: |
| In this study, three kinds of colored rice, black rice, purple rice and red rice, were used as materials to study the effects of common cooking methods on the content of polyphenols, flavonoids, anthocyanins and 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging ability, [2,2''-Azinobis-(3-ethylbenzthiazoline -6-sulphonate)，ABTS ] free radical scavenging ability and ferric ion reducing antioxidant power(FRAP).The results showed that the antioxidant components and antioxidant activity showe a decreasing trend after cooking to rice and to porridge,and the content of active ingredients and its antioxidant activity in free phenolic substances are more obvious than the decrease of bound phenolic compounds.Moreover, the porridge lost more active component than rice,and the black rice porridge decreased most significantly in all test samples with the polyphenol content decreased from 6.38 mg GAE/ g to 1.16 mg GAE/ g, the flavonoid content decreased from 9.50 mg CE/ g to 0.57 mg CE/ g, and the content of cyanidin decreased from 18.16 μg CyE/ g to 3.41 μg CyE/ g. Also, the antioxidant activity decreased most significantly in black rice porridge. After cooking to porridge, the three antioxidant activities decreased by 93%, 91% and 79% respectively. The comprehensive comparison indicates that cooking to rice is more beneficial for the preservation of antioxidants and their activities. |
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