煮制和烤制对青稞中酚类成分及其生物可给性的影响。
Effect of boiling and roasting on phenolic components and their bioaccessibilities of highland barley.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
出版信息
Food Res Int. 2022 Dec;162(Pt B):112137. doi: 10.1016/j.foodres.2022.112137. Epub 2022 Nov 19.
This study investigated the effects of two thermal treatments (boiling and roasting) on highland barley (HB) phenolics and their bioaccessibilities (in-vitro). The UPLC Q-TOF-MS system was utilized to identify the individual phenolic compounds in HB. Twenty-one phenolics and two non-phenolic compounds were identified in HB, and the fundamental phenolics in HB were flavanols and phenolic acids. Both boiling and roasting improved free and bound phenolics' extractability and antioxidant activity by loosening the grain matrix. In-vitro simulated digestion showed that thermal-treated HB had higher bioaccessibility of phenolics than raw samples, and the boiled samples had higher bioaccessibility (36.3%) of phenolics than those of roasted samples (22.75%). Therefore, boiling and roasting could be used as non-chemical treatments to improve whole grain's phenolic content and their bioaccessibility.
本研究调查了两种热处理（煮沸和烘烤）对青稞（HB）酚类化合物及其体外生物利用度的影响。采用 UPLC Q-TOF-MS 系统鉴定 HB 中各酚类化合物。在 HB 中鉴定出 21 种酚类化合物和 2 种非酚类化合物，HB 中的基本酚类化合物为黄烷醇和酚酸。煮沸和烘烤均可通过疏松谷物基质来提高游离态和结合态酚类化合物的提取率和抗氧化活性。体外模拟消化表明，热处理后的 HB 中酚类化合物的生物利用度高于生样品，其中煮沸样品的酚类化合物生物利用度（36.3%）高于烘烤样品（22.75%）。因此，煮沸和烘烤可作为非化学处理方法，提高全谷物的酚类化合物含量及其生物利用度。
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