生米糠在油体和油包水乳状液中的化学特征及抗氧化性能。
Chemical profiles and antioxidant properties of roasted rice hull extracts in bulk oil and oil-in-water emulsion.
机构信息
Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
College of Pharmacy, Chung-Ang University, Seoul 06974, Republic of Korea.
出版信息
Food Chem. 2019 Jan 30;272:242-250. doi: 10.1016/j.foodchem.2018.08.054. Epub 2018 Aug 12.
We conducted in vitro assays to investigate the antioxidant properties of aqueous or ethanolic extracts of roasted rice hulls. Phenolic compound contents were analyzed via HPLC, and comprehensive chemical profiles were obtained via H NMR and H-H COSY NMR. Rice hulls were roasted at 150, 180, and 230 °C for 20 min, after which the aqueous and 70% ethanol extracts were obtained. In vitro assays showed that rice hulls roasted at 230 °C possessed very strong antioxidant properties (p < 0.05). Comprehensive chemical profiles determined via NMR showed that roasting increased the contents of specific amino acids and monosaccharides and reduced the organic acid contents. p-Coumaric, vanillic, and ferulic acids were the most dominant phenolic compounds present in the sample. Added roasted rice hull extracts enhanced the oxidative stability of bulk oil and in O/W emulsions at 60 °C. However, the extracts accelerated lipid oxidation rates of oils heated at 180 °C.
我们进行了体外试验，以研究经烘烤的稻壳的水提物或醇提物的抗氧化性能。通过 HPLC 分析了酚类化合物的含量，并通过 1 H NMR 和 1 H-1 H COSY NMR 获得了综合的化学图谱。将稻壳在 150、180 和 230°C 下烘烤 20 分钟，然后获得水提物和 70%乙醇提取物。体外试验表明，在 230°C 下烘烤的稻壳具有非常强的抗氧化性能（p<0.05）。通过 NMR 确定的综合化学图谱表明，烘烤增加了特定氨基酸和单糖的含量，降低了有机酸的含量。对香豆酸、香草酸和阿魏酸是样品中最主要的酚类化合物。添加烘烤稻壳提取物可增强基础油和在 60°C 的 O/W 乳液中的氧化稳定性。然而，提取物会加速在 180°C 加热的油的脂质氧化速率。
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