Kim Min Young, Lee Sang Hoon, Jang Gwi Yeong, Li Meishan, Lee Youn Ri, Lee Junsoo, Jeong Heon Sang
Dept. of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea.
Dept. of Food and Nutrition, Daejeon Health Sciences College, Daejeon 300-711, Republic of Korea.
Food Chem. 2017 Feb 15;217:106-111. doi: 10.1016/j.foodchem.2016.08.069. Epub 2016 Aug 24.
This study was performed to investigate changes in the phenolic acid and vitamin E profiles of germinated rough rice following high hydrostatic pressure treatment (HPT). Rough rice was germinated at 37°C for two days and subjected to 0.1, 10, 30, 50, and 100MPa pressures for 24h. The total phenolic acid content increased from 85.37μg/g at 0.1MPa to 183.52μg/g at 100MPa. The highest gallic acid (4.29μg/g), catechin (9.55μg/g), p-coumaric acid (8.36μg/g), ferulic acid (14.99μg/g), salicylic acid (14.88μg/g), naringin (6.18μg/g), trans-cinnamic acid (45.23μg/g), and kaempferol (40.95μg/g) contents occurred in the sample treated at 100MPa after germination. The maximum vitamin E content of about 2.56 (BG) and 4.34mg/100g (AG) were achieved at 30MPa. These result suggest that a combination of HPT and germination are efficient method for enhancement of functionality in rough rice, and clarify the influence of HPT conditions on the vitamin E and phenolic acid in germination rough rice.
本研究旨在调查高静水压处理（HPT）后发芽糙米粉中酚酸和维生素E谱的变化。糙米粉在37°C下发芽两天，然后分别在0.1、10、30、50和100MPa压力下处理24小时。总酚酸含量从0.1MPa时的85.37μg/g增加到100MPa时的183.52μg/g。发芽后在100MPa处理的样品中，没食子酸（4.29μg/g）、儿茶素（9.55μg/g）、对香豆酸（8.36μg/g）、阿魏酸（14.99μg/g）、水杨酸（14.88μg/g）、柚皮苷（6.18μg/g）、反式肉桂酸（45.23μg/g）和山奈酚（40.95μg/g）的含量最高。在30MPa时，维生素E含量达到最大值，约为2.56（BG）和4.34mg/100g（AG）。这些结果表明，高静水压处理和发芽相结合是提高糙米粉功能的有效方法，并阐明了高静水压处理条件对发芽糙米粉中维生素E和酚酸的影响。
