College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing, Jiangsu 210023, China.
Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Food Chem. 2019 Feb 15;274:384-391. doi: 10.1016/j.foodchem.2018.09.011. Epub 2018 Sep 3.
Utilization of phenolic compounds in rice husk and bran is important for improving the functionality of rice by-products. Eight rice varieties planted in different area were selected to analyze the phenolic compounds distribution of fractions in Japonica and Indica rice by using UPLC-MS method. A total of 12 phenolic compounds were identified in all rice varieties. Ferulic acid, gallic acid, protocatechuic acid and syringic acid were the dominant phenolic compounds in rice bran, while p-Hydroxybenzaldehyde was the main phenolic compounds existed in rice husk (14.46-23.72 µg·g). Bran and husk fractions provide more than 90% of phenolic compounds and antioxidant activity of whole rice. Regardless of the planting environmental effects, Japonica rice has significant higher phenolic compounds and antioxidant activity than Indica rice (P < 0.05). Therefore, it can be concluded that the distribution of phenolic compounds were strongly correlated with the rice varieties and fractions.
利用稻壳和米糠中的酚类化合物对于提高稻米副产物的功能性非常重要。本研究采用 UPLC-MS 法分析了 8 个不同地区种植的水稻品种中酚类化合物在籼稻和粳稻各部位的分布。在所有水稻品种中鉴定出 12 种酚类化合物。阿魏酸、没食子酸、原儿茶酸和丁香酸是米糠中主要的酚类化合物，而对羟基苯甲醛是稻壳中主要的酚类化合物（14.46-23.72μg·g）。糠皮和米糠部位提供了超过 90%的酚类化合物和整米的抗氧化活性。无论种植环境的影响如何，籼稻的酚类化合物和抗氧化活性都显著高于粳稻（P<0.05）。因此，可以得出结论，酚类化合物的分布与水稻品种和部位密切相关。
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