大米中黄酮和脂肪酸成分及抗氧化性能的分析

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 451-454.

大米中黄酮和脂肪酸成分及抗氧化性能的分析

侯锐骁, 吴祎林, 张路祎, 回瑞华, 刁全平

鞍山市第三中学；鞍山市第一中学； Trinity Catholic High School；鞍山师范学院化学系；

出版日期:2008-09-15 发布日期:2011-12-08

Analysis of Total Flavonoids Content and Fatty Acid Compositon in Rices from Different Areas and Their Anti-oxidation Effect

HOU Rui-Xiao, WU Yi-Lin, ZHANG Lu-Yi, HUI Rui-Hua, DIAO Quan-Ping

1. The Third School of Anshan,Anshan 114011,China; 2. First School of Anshan,Anshan 114002,China; 3. Trinity Catholic High School,Washington 02458-1493,USA; 4. Department of Chemistry,Anshan Normal University,Anshan 114007,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 对大米中黄酮和脂肪酸成分及抗氧化性能进行了分析。采用超声波法提取大米中的黄酮类化合物,通过光谱分析方法测定黄酮含量,方法的回收率为95.35%102.8%,相对标准偏差小于0.16%。采用索氏提取法提取了大米中的脂肪油,再进行甲酯化处理,以气相色谱-质谱联用仪进行分析,黑龙江大米、辽宁大米、吉林大米、四川大米、浙江大米及深圳大米中鉴定出的脂肪酸分别占其总检出量的98.95%、92.70%、84.28%、95.80%、93.46%、68.47%,不饱和脂肪酸含量分别占72.93%、69.21%、61.62%、68.62%、68.16%、51.11%。通过流动注射化学发光法分析了大米的抗氧化性能,结果表明,大米具有较强的抗氧化性能。

关键词: 大米, 黄酮, 脂肪酸, 流动注射化学发光, 抗氧化性能

Abstract: Ultrasonic method was applied for extracting total flavonoids from rices from different areas, and the flavonoids were determined by spectrophotometry. The recovery is 95.35% to 102.8% and the coefficient of varia- tion is less than 0.16%. The components and the relative contents of the fatty acid in different sources rices were analyzed. The fatty oil was extracted by Soxhlet extraction method. and then was esterified. The fatty acid was separated and identified by gas chromatography-mass spectrometry. The results showed that contents of the iden- tified fatty acid account for 98.95%, 92.70%, 84.28%, 95.80%, 93.46%, 68.47% of the total identified in Heilongjiang rice, Liaoning rice, Jilin rice, Shichuan rice, Zhejiang rice and Shenzhen rice respectively. The unsaturated fatty acids account for 72.93%, 69.21%, 61.62%, 68.62%, 68.16% and 51.11% respectively. Anti-oxidation effect of the rices was studied by flow-injection chemiluminescence. It was found that the rices have strong anti-oxidation effect.

Key words: , rice； flavonid； fatty acid； flow-injection chemiluminescence method； anti-oxidation effect；

侯锐骁, 吴祎林, 张路祎, 回瑞华, 刁全平. 大米中黄酮和脂肪酸成分及抗氧化性能的分析[J]. 食品科学, 2008, 29(9): 451-454.

HOU Rui-Xiao, WU Yi-Lin, ZHANG Lu-Yi, HUI Rui-Hua, DIAO Quan-Ping. Analysis of Total Flavonoids Content and Fatty Acid Compositon in Rices from Different Areas and Their Anti-oxidation Effect[J]. FOOD SCIENCE, 2008, 29(9): 451-454.

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