超高压促进β-环糊精向大米颗粒内部的有效渗入

The Inhibition of Retrogradation of Cooked Rice by High-pressure and β-cyclodextrin

文中探究了超高压对β-环糊精在大米颗粒中的渗入情况。在粳米浸泡液中添加2%β-环糊精在60℃温水中浸泡30 min,随后在超高压(100～500 MPa)下浸泡20 min,最后将浸泡后的大米蒸汽催熟并焖饭制成米饭。采用高效液相法定量检测浸泡米液残留的β-环糊精含量,研究发现随着压强的增大,浸泡液中β-环糊精的含量显著降低,表示渗入米粒的β-环糊精更多。通过β-环糊精包埋1,8-二羟基蒽醌荧光剂来示踪β-环糊精在超高压浸泡过程中向米粒内部的渗入,用激光共聚焦显微镜观察常压处理和超高压处理米饭切片的荧光分布。实验发现超高压能有效地促进β-环糊精渗透到米粒内部。

The research evaluated the effects of high pressure （HP）treatment on the diffusion of β-cyclodextrin （β-CD）into rice grain. β-CD with concentration of 2% （w/w） was added into the rice and soaked at 60 ℃ for 30min, then the rice was treated by HP at different pressures （ 100 -500 MPa ） for 20 min, finally the rice was fully cooked by steam. The residue β-CD content in soaking liquid was quantified by High Pressure Liquid Chromatography （HPLC）. The results showed that β-CD content in the soaking liquid was significantly reduced with the increase of pressure. This indicated that more β-CD penetrated into the interior of the rice. The 1,8- two hydroxylanthraquinone was embedded by β-CD to trace the immersion process into the rice grain under high pressure. The fluorescence inclusion distribution of rice after soaking and HP treatment was observed by the confoeal laser microscopy. The results showed that HP treatment can effectively increase β-cyclodextrin penetration into the interior of the rice.