基于组学技术探究小米粥中酚类化合物的组成并分析其抗氧化水平

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

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基于组学技术探究小米粥中酚类化合物的组成并分析其抗氧化水平

康子悦

黑龙江八一农垦大学

收稿日期:2019-08-14 修回日期:2020-08-25 出版日期:2021-02-25 发布日期:2021-02-24
通讯作者: 康子悦 E-mail:kang_ziyue@163.com
作者简介:2019-09-12
基金资助:
杂粮活性组分在加工过程中的调控与活性保持技术与应用;黑龙江八一农垦大学研究生创新科研项目

Exploring the composition of phenolic compounds in millet porridge based on omics technology and analyzing antioxidant level

Received:2019-08-14 Revised:2020-08-25 Online:2021-02-25 Published:2021-02-24

摘要/Abstract

摘要： 以产自山西的东方亮小米为实验材料，探究煮制前后小米中酚类化合物的变化差异。通过正交试验优化煮制工艺，提取酚类化合物并测定抗氧化水平，使用植物广靶代谢组学的方法测定小米及小米粥中酚类化合物的组成。结果表明，煮制时间15 min、煮制功率700 w、料液比1:25为煮制最优参数组合；与生小米对比，小米粥游离酚和结合酚的含量分别减少了53%和10%；小米粥游离酚和结合酚清除DPPH能力分别为75.41%和56.54%，总抗氧化能力分别为14.72 U/mL和9.58 U/mL；通过超高效液色谱-质谱联用仪定性出37种多酚类化合物，筛选出19个差异代谢物，并通过KEGG富集分析得到10个代谢通路。煮制后游离酚和结合酚均发生变化，其中结合酚相对稳定，说明其在体内可能发挥更重要的作用。

关键词: 关键词：小米、小米粥、多酚类化合物、抗氧化性、代谢组学

Abstract: Using Dongfanliang millet from Shanxi as experimental material, the changes of phenolic compounds in millet before and after cooking were studied.Through orthogonal test to optimize the cooking process, extract phenolic compounds and determine the antioxidant level, using plant wide target metabonomics method to determine the composition of phenolic compounds in millet and millet congee.The results showed that the optimal parameters were as follows: cooking time 15 min, cooking power 700 w, ratio of material to liquid 1:25;Compared with raw millet, the content of free phenol and bound phenol in millet porridge decreased by 53% and 10% respectively;The DPPH scavenging activities of free and conjugated phenols were 75.41% and 56.54%, and the total antioxidant activities were 14.72 U/mL and 9.58 U/mL, respectively;Thirty-seven polyphenols were identified by ultra performance liquid chromatography-mass spectrometry (UPLC-MS). Nineteen metabolites were screened and 10 metabolic pathways were identified by KEGG enrichment analysis.After cooked, free phenol and bound phenol changed, and bound phenol was relatively stable, indicating that it may play a more important role in the body.

Key words: Key words: millet, millet porridge, polyphenols, antioxidant, metabolomics

康子悦. 基于组学技术探究小米粥中酚类化合物的组成并分析其抗氧化水平[J]. 食品科学, 0, (): 0-0.

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基于组学技术探究小米粥中酚类化合物的组成并分析其抗氧化水平

Exploring the composition of phenolic compounds in millet porridge based on omics technology and analyzing antioxidant level

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