摘要
对玉米、燕麦、小麦、糙米四种全粒谷物中的多酚物质(可溶性多酚、不溶性多酚、阿魏酸、黄酮等)含量进行测定,并对提取物的抗氧化特性进行研究。结果表明:总酚含量最高的是玉米(49.13±3.39mg/100g),其次是糙米(23.49±3.37mg/100g)和小麦(18.60±3.52mg/100g),燕麦中总酚含量最少(13.92±4.56mg/100g);谷物中多酚主要以结合形式存在(玉米95.54%,糙米90.76%,小麦89.46%,燕麦86.85%);阿魏酸是主要的多酚物质,且可溶性和不溶性阿魏酸的比例为玉米1∶34、糙米1∶33、小麦1∶17、燕麦1∶5;玉米不溶性提取物清除O2-能力最高(95.01%±2.25%),该提取物抗油脂氧化能力也最高(POV=34.23±2.61mmol/kg)。
To investigate the phenols profiles（soluble and insoluble polyphenol,ferulic acid and flavonoids） as well as their antioxidant activities in uncooked whole grains. The results demonstrated that corn had the highest total phenolic content （49.13±3.39）mg/100g of the grains tested,followed by rice （23.49±3.37）mg/100g,wheat （18.60±3.52）mg/100g and oats （13.92±4.56）mg/100g. The major portion of phenolics in grains existed in the bound form（95.54% in corn,90.76% in rice,89.46% in wheat,and 86.85% in oats）. Ferulic acid was the major phenolic compound in grains tested,with soluble and insoluble ferulic acids present in the ratio 1：34 in corn, 1：33 in rice, 1：17 in wheat,and 1：5 in oats. The insoluble polyphenol in corn had the highest superoxidized anionic radicals scavenging activity（95.01%±2.25%） and highest antioxidant activity towards the edible oils （34.23±2.61）mmol/kg.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期150-153,共4页
Science and Technology of Food Industry
关键词
多酚
谷物
抗氧化
phenols
grains
antioxidant activity
