加热处理的全大麦提取物的化学变化及抗氧化活性
Chemical changes and antioxidant activities of heated whole barley extracts.
作者信息
Kim SungHwa, La JinWook, Seo HeeBin, Lee YoonHee, Yang Seung-Ok, Lee JaeHwan
机构信息
Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, 16419 Gyeonggi-do Korea.
National Instrumentation Center for Environmental Management, Seoul National University, Seoul, 08826 Republic of Korea.
出版信息
Food Sci Biotechnol. 2021 Aug 19;30(9):1269-1276. doi: 10.1007/s10068-021-00952-6. eCollection 2021 Sep.
Chemical profiles of ethanolic (70%) and aqueous extracts of whole barley heated at 150, 190, and 230 °C were analyzed by GC-MS and their antioxidant properties were studied in vitro, in bulk oil, or in an oil-in-water (O/W) emulsion systems. More chemicals were detected in the ethanolic extract than in the aqueous extract from heated barley; heating decreased the contents of detected chemicals. Organic acids, mono- and di-saccharides, sugar alcohols, and glycerol were the major chemicals detected in both the extracts. Ethanolic extracts possessed higher in vitro antioxidant activities than the aqueous extracts. However, this trend was not clearly observed in the bulk oil and O/W emulsion. For O/W emulsions, ethanolic extracts obtained following heating at 150 °C prevented lipid oxidation better than others. Therefore, heat treatment at 150 °C is recommended to enhance the antioxidant activities of whole barley.
采用气相色谱 - 质谱联用（GC-MS）分析了在150、190和230°C下加热的全大麦乙醇（70%）提取物和水提取物的化学组成，并在体外、散装油或水包油（O/W）乳液体系中研究了它们的抗氧化性能。与加热大麦的水提取物相比，乙醇提取物中检测到的化学物质更多；加热降低了检测到的化学物质的含量。有机酸、单糖和双糖、糖醇和甘油是两种提取物中检测到的主要化学物质。乙醇提取物的体外抗氧化活性高于水提取物。然而，在散装油和O/W乳液中未明显观察到这种趋势。对于O/W乳液，150°C加热后得到的乙醇提取物比其他提取物更能有效防止脂质氧化。因此，建议在150°C进行热处理以增强全大麦的抗氧化活性。
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