食品科学 ›› 2021, Vol. 42 ›› Issue (4): 206-214.doi: 10.7506/spkx1002-6630-20190813-145

• 成分分析 • 上一篇    下一篇

基于植物广泛靶向代谢组学技术探究小米粥中酚类化合物组成及其抗氧化性

康子悦,沈蒙,葛云飞,王娟,全志刚,肖金玲,王维浩,曹龙奎   

  1. (1.黑龙江八一农垦大学食品学院,黑龙江?大庆 163319;2.国家杂粮工程技术研究中心,黑龙江?大庆 163319)
  • 出版日期:2021-02-25 发布日期:2021-02-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0401203);黑龙江八一农垦大学研究生创新科研项目(YJSCX2018-Y57)

Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity

KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui   

  1. (1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China;2. National Cereals Engineering Technology Research Center, Daqing 163319, China)
  • Online:2021-02-25 Published:2021-02-25

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,使用植物广泛靶向代谢组学的方法测定生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(g/mL)为煮制的最优参数组合;与生小米相比,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1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率分别为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-质谱联用仪定性检测出37 种多酚类化合物,筛选出19 个差异组分,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: 小米;小米粥;多酚类化合物;抗氧化性;代谢组学

Abstract: We investigated changes in the phenolic composition of Dongfanliang millet produced in Shanxi province before and after being cooked into porridge. The cooking process was optimized by orthogonal array design. Phenolic compounds were extracted from raw millet and millet porridge and analyzed by widely-targeted metabolomics, and their antioxidant capacities were determined. The results showed that the optimal parameters were as follows: cooking time 15 min, cooking power 700 W, and solid-to-liquid ratio 1:25 (g/mL). Compared with raw millet, the contents of free phenol and bound phenol in millet porridge decreased by 53% and 10%, respectively. The free and bound phenolic compounds from millet porridge scavenged 75.41% and 56.54% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, and their total antioxidant activities were 14.72 and 9.58 U/mL, respectively. A total of 37 polyphenols were identified by ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). Nineteen of these were found to be differential between the samples and 10 metabolic pathways were identified by KEGG pathway enrichment analysis. After being cooked, the contents of free and bound phenolics changed, and the latter was relatively stable, indicating that it may play a more important role in the body.

Key words: millet; millet porridge; polyphenols; antioxidant activity; metabolomics

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