糙米制品抗氧化活性比较研究

Comparative study on antioxidant activity of brown rice products

研究以糙米为原料,制成糙米饭、糙米线和糙米速食粥3种制品,以精白米饭为对照,分析制品中多酚物质含量、膳食纤维的特性,比较评价其抗氧化活性。结果表明:总酚含量的顺序为:糙米米线(64.05±0.86 mg/100 g)>糙米速食粥(63.95±2.02 mg/100 g)>糙米饭(50.70±0.02 mg/100 g)>白米饭(20.27±0.46 mg/100 g);总黄酮含量顺序为:糙米速食粥(736.50±26.05 mg/100 g)>糙米米线(642.27±66.94 mg/100 g)>糙米饭(581.17±21.91 mg/100 g)>白米饭(186.81±14.12 mg/100 g)。3种糙米制品中总抗氧化能力差异不显著且均高于白米米饭,清除DPPH、ABTS+能力顺序:糙米速食粥>糙米线>糙米饭>白米饭(P<0.05)。制品总酚和黄酮含量与自由基的清除力具备显著的相关性(P<0.01);游离型总酚和总黄酮含量与其总抗氧化活性具有良好的相关性,相关系数分别为0.904和0.824。糙米线和速食粥的膳食纤维对脂肪酸的吸附力是米饭的2倍左右。糙米制品膳食纤维抗氧活性均高于白米饭;速食粥清除DPPH的能力是米线的2倍多,是米饭的4倍多;速食粥和米线对ABTS+清除力是米饭的3~4倍。糙米速食粥、糙米米线与米饭相比,酚类物质含量较高、膳食纤维具有较强的油脂吸附力和清除自由基的能力。

3 kinds of brown rice products,cooked brown rice,brown rice noodle and instant brown rice porridge,were prepared to analyze the content of polyphenols in brown rice products and the properties of dietary fiber,and to evaluate the antioxidant activity of brown rice products,with cooked rice as control group. The results showed that the order of content of polyphenols was： brown rice noodles（64. 05 ± 0. 86 mg/100 g） 〉instant brown rice porridge（63. 95 ± 2. 02 mg/100 g）〉 cooked brown rice（50. 70 ± 0. 02 mg/100 g） cooked rice（20. 27 ± 0. 46）; The order of flavonoid content was： instant brown rice porridge（736. 50 ± 26. 05 mg/100 g） 〉brown rice noodle（642. 27 ± 66. 94 mg/100 g） 〉cooked brown rice（581. 17 ±21. 91 mg/100 g） 〉cooked rice（186. 81 ± 14. 12 mg/100 g）. The difference of the total antioxidant capacity between each of the brown rice products was not significant,each of the total antioxidant capacity was higher than that of cooked rice. The sequence of scavenging DPPH and ABTS ＋ radical activity was： instant brown rice porridge〉 brown rice noodle〉 cooked brown rice〉 cooked rice（P〈 0. 05）.The content of total phenolics and flavonoids were positively correlated with scavenging activity（P〈 0. 01）;The content of free total phenolics and flavonoids were significant correlation with total antioxidant activity（r1 =0. 904,r1 =0. 824）. The adsorption force of dietary fiber of brown rice noodle and instant porridge on fatty acids was about twice as much as cooked rice. The antioxidant activity of dietary fiber of brown rice products was higher than that of cooked rice; the scavenging DPPH radical activity of instant porridge wasmore than twice as much as brown rice noodle,or more than 4 times as much as cooked rice; the scavenging ABTS^＋radical activity of instant porridge and brown rice noodle was 3 ~ 4 times as much as cooked rice. Compared with cooked rice,instant brown rice porridge and brown rice noodle had higher content of phenols,which dietary fiber had stronger adsorption force on fat and scavenging ability to free radicals.