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

Abstract

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；

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

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