Tang Yayuan, Cai Weixi, Xu Baojun
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.
Food Chem. 2016 Jan 15;191:81-90. doi: 10.1016/j.foodchem.2015.02.001. Epub 2015 Feb 7.
The objectives of this study were to systematically analyze degradation rate of functional substances, such as total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), monomeric anthocyanin content (MAC), cyanidin-3-glucoside (Cy3glc), and peonidin-3-glucoside (Pn3glc), as well as antioxidant activities in cooked waxy and non-waxy black rice through different home cooking manners. Results showed that greater phenolics and antioxidant capacities were detected in non-waxy rice rather than waxy one. All processed black rice exhibited significantly (p<0.05) lower TPC, TFC, CTC, MAC, Cy3glc, Pn3glc, and antioxidants as compared to the raw rice. Different processing methods significantly degraded the content and activities of antioxidants of both waxy and non-waxy black rice. Under the same cooking time, black rice porridge retained more active substances than that of cooked rice by rice cooker. Therefore, to maintain bioavailability of active components, black rice porridge may gain more health promoting effects.
本研究的目的是通过不同的家庭烹饪方式，系统分析蒸煮糯性和非糯性黑米中总酚含量（TPC）、总黄酮含量（TFC）、缩合单宁含量（CTC）、单体花青素含量（MAC）、矢车菊素-3-葡萄糖苷（Cy3glc）和芍药色素-3-葡萄糖苷（Pn3glc）等功能物质的降解率，以及抗氧化活性。结果表明，非糯性黑米中的酚类物质和抗氧化能力比糯性黑米更强。与未加工的黑米相比，所有加工后的黑米中TPC、TFC、CTC、MAC、Cy3glc、Pn3glc和抗氧化剂的含量均显著降低（p<0.05）。不同的加工方法显著降低了糯性和非糯性黑米抗氧化剂的含量和活性。在相同的烹饪时间下，黑米粥比电饭锅煮的米饭保留了更多的活性物质。因此，为了维持活性成分的生物利用度，黑米粥可能具有更多的健康促进作用。
