Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chem. 2023 Sep 30;421:136157. doi: 10.1016/j.foodchem.2023.136157. Epub 2023 Apr 18.
Brown rice exhibits higher nutritional value and attracts more and more attentions; however, lipid alteration in brown rice during aging is poorly understood. In this study, lipidomics and volatilomics were employed to investigate free fatty acids, triglycerides, and volatile oxidative degradation products of lipids in brown rice during accelerated aging for 70 days. The results showed that the total free fatty acids in brown rice increased significantly (2.90-4.14 times) while triglycerides decreased remarkably at the initial stage of aging. Monounsaturated and polyunsaturated aldehydes, ketones, and acids increased obviously in brown rice during accelerated aging for 70 days. The screening of significantly different compounds indicated that the enzymatic hydrolysis of triglycerides (EHT) and enzymatic oxidation of lipids (EOL) were the main biochemical behaviors at the initial stage of aging (0-28 day) while automatic oxidation of lipids (AOL) was the primary chemical reaction for 28-70 days aging.
糙米具有更高的营养价值，因此越来越受到关注。然而，糙米在陈化过程中的脂质变化还不太清楚。本研究采用脂质组学和挥发物组学技术，研究了糙米在加速老化 70 天过程中游离脂肪酸、甘油三酯和脂质氧化降解产物的挥发性。结果表明，糙米中总游离脂肪酸显著增加（2.90-4.14 倍），而甘油三酯在老化初期显著减少。在加速老化 70 天期间，糙米中的单不饱和和多不饱和醛、酮和酸明显增加。显著差异化合物的筛选表明，在老化初期（0-28 天），甘油三酯的酶水解（EHT）和脂质的酶氧化（EOL）是主要的生化行为，而 28-70 天的自动氧化（AOL）是主要的化学反应。
