食品科学 ›› 2017, Vol. 38 ›› Issue (24): 113-117.doi: 10.7506/spkx1002-6630-201724018

• 成分分析 • 上一篇    下一篇

蒸煮对小米营养成分及抗氧化活性的影响

张玲艳,李洁莹,韩飞,丁占生,范柳萍   

  1. (1.江南大学食品学院,江苏?无锡 214122;2.国家粮食局科学研究院,北京 100037)
  • 出版日期:2017-12-25 发布日期:2017-12-07
  • 基金资助:
    公益性行业(粮食)科研专项(201313011-6-4);江苏省科技富民强县项目(SBN2014010290)

Effects of Steaming and Boiling on the Nutrients and Antioxidant Activity of Millet

ZHANG Lingyan, LI Jieying, HAN Fei, DING Zhansheng, FAN Liuping   

  1. (1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Academy of State Administration of Grain, Beijing 100037, China)
  • Online:2017-12-25 Published:2017-12-07

摘要: 以内蒙赤峰峰红谷为研究原料,研究蒸和煮2?种加工方式对小米维生素、多酚、黄酮以及抗氧化活性的影响。与生小米相比,蒸和煮2?种加工方式显著性降低了小米VB1、VB2和植酸含量(P<0.05),且煮小米中VB1保留率较高,蒸小米中VB2和植酸保留率较高。与蒸小米相比,煮小米中总酚的保留率较高,其含量是蒸小米总酚含量的1.39?倍,且煮小米中含有较丰富的香草酸和肉桂酸;基于1,1-二苯基-2-三硝基苯肼自由基清除实验、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除实验、铁离子还原能力实验和氧化自由基吸收能力的实验表明,抗氧化活性大小为生小米>煮小米>蒸小米,因此煮是较好的一种加工方式。

关键词: 小米, 蒸, 煮, 总酚, 总黄酮, 抗氧化性

Abstract: In this study, we addressed the effects of different cooking methods (boiling and steaming at a millet to water ratio of 1:20 and 1:1.5 (g/mL), respectively) on the vitamin, total phenolics and total flavonoids contents and antioxidant activity of Fenghonggu millet grown in Chifeng, Inner Mongolia. Compared with untreated millet, boiling and steaming resulted in a significant decrease in VB1, VB2 and phytic acid (P < 0.05). Additionally, boiled millet maintained a higher level of VB1, while steamed millet retained more VB2 and phytic acid. Boiled millet, rich in vanillic acid and cinnamic acid, retained a 1.39-fold higher total phenolic content than its steamed counterpart. The antioxidant activity measured by 1,1-dipheny1-2-picryl-hydrazyl (DPPH) scavenging, 3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays was in the following order: raw millet > boiled millet > steamed millet. Therefore, boiling is a better way to cook millet.

Key words: millet, steaming, boiling, total phenolics, total flavonoids, antioxidant activity

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