基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响

doi:10.7506/spkx1002-6630-20190805-057

食品科学 ›› 2020, Vol. 41 ›› Issue (15): 158-163.doi: 10.7506/spkx1002-6630-20190805-057

基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响

严薇，邓丽莎，王燕，刘强，刘兵，陶婷婷，刘珏，丁超

（1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023；2.江苏省农业科学院食品安全与营养研究所，江苏南京 210014；3.武汉轻工大学电气与电子工程学院，湖北武汉 430048）

出版日期:2020-08-15 发布日期:2020-08-19
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0401403）；国家自然科学基金青年科学基金项目（31601402）；江苏省农业科技自主创新资金项目（CX(17)1002-05）；江苏省高校优势学科建设工程资助项目（PAPD）；江苏省研究生科研与实践创新计划项目（KYCX18_1409）

Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran

YAN Wei, DENG Lisha, WANG Yan, LIU Qiang, LIU Bing, TAO Tingting, LIU Jue, DING Chao

(1. Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;2. Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;3. School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan 430048, China)

Online:2020-08-15 Published:2020-08-19

摘要/Abstract

摘要： 为实现稻谷加工副产物的高值化利用，本实验基于红外辐射处理以提高米糠多糖抗氧化特性。在红外辐射强度为2 780 W/m2处理条件下，将新鲜米糠加热处理至表层温度分别为70、75、80、85、90 ℃。分别采用硫酸-苯酚法及气相色谱技术分析红外辐射处理对米糠多糖提取率及组分的影响规律；同时，对样品进行体外抗氧化活性研究，并探讨该处理技术对米糠多糖营养特性的影响。结果表明，当红外辐射处理米糠表层温度达到75 ℃时，多糖得率相对最高，较对照样品多糖得率提高了18.33%。同时，处理组样品中鼠李糖、甘露糖的含量明显提高。当处理终止温度设置成80 ℃时，米糠多糖中鼠李糖的含量最高；而在85 ℃时，米糠多糖中甘露糖的含量相对最高。体外抗氧化实验结果表明处理终止温度为85 ℃时，1,1-二苯基-2-三硝基苯肼自由基清除率最高，为（25.21±0.88）%；而羟自由基清除活性和超氧阴离子自由基清除活性最佳处理终止温度分别为80 ℃和75 ℃，对应清除率分别为（61.24±1.08）%和（35.93±0.24）%。综上所述，采用红外辐射处理可辅助提高米糠多糖提取效率，同时保持良好的抗氧化特性。

关键词: 红外辐射, 米糠, 单糖组分, 气相色谱, 抗氧化活性

Abstract: In order to realize high-value utilization of rice processing by-products, a method based on infrared radiation was developed to improve the antioxidant properties of rice bran polysaccharides. Under the condition of infrared radiation intensity of 2 780 W/m2, fresh rice bran was heated until the surface temperature reached 70, 75, 80, 85 and 90 ℃, separately. The effects of infrared radiation treatment on the extraction yield and composition of polysaccharides were analyzed by the sulfuric acid-phenol method and gas chromatography (GC), respectively. The in vitro antioxidant activity of the samples obtained was further studied and the effect of this treatment on the nutritional properties of rice bran polysaccharides was discussed. The results showed that when the surface temperature of rice bran was 75 ℃, the yield of polysaccharides reached its highest value, which was 18.33% higher than that of untreated control. In addition, the relative contents of rhamnose and mannose in the treated group were significantly increased, reaching their highest values at 80 and 85 ℃, respectively. The in vitro antioxidant results showed that the highest 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging activity of (25.21 ± 0.88)% was obtained at 85 ℃. The optimal temperatures for obtaining the highest hydroxyl (·OH) and superoxide anion (O2-·) radical scavenging activity of (61.24 ± 1.08)% and (35.93 ± 0.24)% were 80 and 75 ℃, respectively. In conclusion, infrared radiation treatment can help improve the extraction yield of rice bran polysaccharides and simultaneous maintain good antioxidant properties.

Key words: infrared radiation, rice bran, monosaccharide composition, gas chromatography, antioxidant activity

中图分类号:

TS210.9

严薇, 邓丽莎, 王燕, 刘强, 刘兵, 陶婷婷, 刘珏, 丁超. 基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响[J]. 食品科学, 2020, 41(15): 158-163.

YAN Wei, DENG Lisha, WANG Yan, LIU Qiang, LIU Bing, TAO Tingting, LIU Jue, DING Chao. Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran[J]. FOOD SCIENCE, 2020, 41(15): 158-163.

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基于红外辐射处理的米糠多糖组分、提取率及抗氧化活性的影响

Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran

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