Li Shuyi, Xu Hui, Sui Yong, Mei Xin, Shi Jianbin, Cai Sha, Xiong Tian, Carrillo Celia, Castagnini Juan Manuel, Zhu Zhenzhou, Barba Francisco J
School of Modern Industry for Selenium Science and Engineering, Wuhan 430023, China.
Key Laboratory of Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China.
Foods. 2022 May 25;11(11):1552. doi: 10.3390/foods11111552.
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds in the extract. The phenolic profiles of different brown rice were obtained and compared by the combination of HPLC and LC-MS analysis, in which eleven phenolic acids were identified. It was indicated that the total phenolic contents of different brown rice varied from 92.32 to 196.54 mg of gallic acid equivalent (GAE)/100 g DW. Ferulic acid and -coumaric acid, free and bound, dominated within the phenolic acids. To be mentioned, the total phenols of Luotiangongmi (a kind of red rice) were significantly higher than the other six varieties. The high phenolic content of brown rice can further guide us to explore the functional properties of the crops.
糙米作为全谷物食品的重要原料，因其对健康有益而越来越受欢迎。因此，本研究对来自中国南方的七个糙米品种进行了分析，涉及提取物中的游离和结合酚类化合物。通过HPLC和LC-MS分析相结合的方法，获得并比较了不同糙米的酚类谱图，鉴定出了11种酚酸。结果表明，不同糙米的总酚含量在92.32至196.54毫克没食子酸当量（GAE）/100克干重之间。阿魏酸和对香豆酸，无论是游离的还是结合的，在酚酸中占主导地位。值得一提的是，罗田贡米（一种红米）的总酚含量显著高于其他六个品种。糙米的高酚含量可以进一步指导我们探索该作物的功能特性。
