不同颜色糙米酚类物质消化特性及差异性分析

Analysis on the digestive characteristics and differences of phenolic substances in brown rice with different colors

通过体外模拟胃肠消化法,分析不同颜色糙米的多酚释放情况,以及对DPPH·、ABTS^(+)·清除能力的变化规律,并进行差异性分析。结果表明:与胃消化阶段(0~2 h)相比,肠消化阶段(2~6 h)的多酚释放量与抗氧化能力有所提高,酚酸释放种类明显增多,且在消化结束后,5种样品的多酚释放量及抗氧化能力的大小顺序均为黑糙米>紫糙米>红糙米>黄糙米>绿糙米。但与蒸煮消化前相比,经胃肠消化后的糙米多酚的含量及抗氧化活性有不同程度的降低,表明胃肠消化会引起糙米中多酚的成分及功能变化,但影响程度因糙米品种及消化时间等因素而存在差异。

The release of polyphenols in brown rice with different colors and the changes in DPPH· and ABTS;· scavenging ability were analyzed by simulated gastrointestinal digestion in vitro, and a difference analysis was conducted. The results showed that compared with the gastric digestion stage(0 ~ 2 h), the polyphenol release and antioxidant capacity in the intestinal digestion stage(2 ~ 6 h) were improved, and the types of phenolic acid release were significantly increased. After digestion, the order of polyphenol release and antioxidant capacity of the five samples was black brown rice > purple brown rice > red brown rice > yellow brown rice > green brown rice. However, compared with that before cooking and digestion, the content and antioxidant activity of polyphenols in brown rice after gastrointestinal digestion decreased to varying degrees, indicating that gastrointestinal digestion will cause changes in the composition and function of polyphenols in brown rice, but the degree of influence is different due to factors such as brown rice variety and digestion time.