珍珠化过程对藜麦（Chenopodium quinoa Willd）中酚类和皂苷含量的影响。
Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).
机构信息
Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, E-18071 Granada, Spain; Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
Università Campus Bio-Medico di Roma, via Álvaro del Portillo, 21, I-00128 Roma, Italy; Dipartimento Agricoltura, Ambiente e Alimenti, University of Molise, via F. De Sanctis, I-86100 Campobasso, Italy.
出版信息
Food Chem. 2014 Aug 15;157:174-8. doi: 10.1016/j.foodchem.2014.02.023. Epub 2014 Feb 14.
The aim of this work was to obtain sweet quinoa seeds by a pearling process. Thus, two different pearling degrees (20% and 30%) were tested. Moreover, the effect of pearling process on saponins and phenolic content in quinoa were evaluated. To this end, GC-MS methodology was used to identify and quantify the saponins and reversed phase-high performance liquid chromatography coupled to DAD and mass spectrometer detectors was applied to study the phenolic composition. As expected, whole quinoa had the highest saponins and phenolics contents. An abrasion degree of 30% was necessary to obtain sweet quinoa (with a total saponin content lower than 110 mg/100 g). Obviously, this process caused a decrease of 21.5% and 35.2% of free and bound phenolic compounds, respectively. However, this decrease was lower if compared with other cereals. Thus, pearling process is a promising sustainable method to obtain sweet quinoa with a "green" approach.
本工作旨在通过碾米工艺获得甜荞麦种子。因此，测试了两种不同的碾磨程度（20%和 30%）。此外，还评估了碾米工艺对荞麦中皂素和酚类物质含量的影响。为此，采用 GC-MS 方法鉴定和定量分析皂素，反相高效液相色谱法与 DAD 和质谱检测器联用研究酚类成分。如预期的那样，全荞麦的皂素和酚类物质含量最高。需要达到 30%的磨损程度才能获得甜荞麦（总皂素含量低于 110mg/100g）。显然，这个过程分别导致游离和结合酚类化合物减少 21.5%和 35.2%。然而，如果与其他谷物相比，这种减少量较低。因此，碾米工艺是一种很有前途的可持续方法，可以用“绿色”方法获得甜荞麦。
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