| 韩玲玉,汪丽萍,谭斌,刘艳香,刘明,田晓红,高琨,孙勇,郑先哲.7种杂粮抗氧化活性及其挤压杂粮粉体外消化特性研究[J].中国粮油学报,2019,34(6):45-52 |
| 7种杂粮抗氧化活性及其挤压杂粮粉体外消化特性研究 |
| Comparative study of 7 Kinds of Cereals on Antioxidant Activity and in Vitro Digestion Characteristics of Extruded Cereal Powders |
| 投稿时间：2018-07-24 修订日期：2018-09-18 |
| DOI： |
| 中文关键词: 杂粮 抗氧化活性 消化特性 体外模拟 |
| 英文关键词:Cereals antioxidant activity digestibility in vitro simulation |
| 基金项目:“十三五”国家重点研发计划(2017YFD0401204) |
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| 中文摘要: |
| 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/100g，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/100g，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，但并不显著。 |
| 英文摘要: |
| Seven kinds of cereals including 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 by using three-dimension of oral-stomach and small intestine were determined. 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/100g, and the contents of total phenolics revealed a consecutively decreasing order followed by mungbean＞chenopodium quinoa＞highland barley＞coix＞oat＞millet＞pea. The total phenols of quinoa are mainly in the free state, and 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. Additionally, the content of flavonoids was 169.58~390.11 mg/100g, and the contents of highland barley, chenopodium quinoa, oats and mungbean were significantly higher than the other 4 grains. Except for 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. 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 is 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, negative but not significant correlation between eGI and total flavonoids, amylose, total phenol content, and straight/branch ratio were observed. |
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