School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
School of Biotechnology, Jiangnan University, Wuxi, China.
Food Chem. 2024 Feb 1;433:137283. doi: 10.1016/j.foodchem.2023.137283. Epub 2023 Aug 25.
This study aimed to investigate the specific changes in the anthocyanins and proanthocyanidins content of red rice during germination. Different methods including chemical detection, UPLC-QToF/MS, and metabolite analysis were used to examine these changes. The findings showed a significant increase in the overall levels of polyphenols and pigments in red rice as the germination period advanced. Specifically, the proanthocyanidins being the predominant pigments showed a significant increase during later stages of germination. Whereas, the anthocyanin levels reached their peak after 12 h of germination and subsequently declined. Furthermore, six anthocyanins and three proanthocyanidins were identified among the pigment constituents. Additionally, several significant precursor substances associated with pigments were identified, and their contents showed a significant increase, indicating that the proanthocyanidin synthesis pathway is activated by germination. These dynamic changes suggest that germination effectively stimulated the synthesis and accumulation of both anthocyanins and proanthocyanidins, thereby improving the nutritional value of red rice.
本研究旨在探讨红米在发芽过程中花色苷和原花青素含量的具体变化。采用化学检测、UPLC-QToF/MS 和代谢物分析等不同方法来研究这些变化。研究结果表明，随着发芽时间的延长，红米中多酚和色素的总含量显著增加。具体而言，原花青素作为主要的色素，在发芽后期显著增加。而花色苷水平在发芽 12 小时后达到峰值，随后下降。此外，在色素成分中鉴定出六种花色苷和三种原花青素。此外，还鉴定出了几种与色素相关的重要前体物质，其含量显著增加，表明原花青素合成途径在发芽过程中被激活。这些动态变化表明，发芽有效地刺激了花色苷和原花青素的合成和积累，从而提高了红米的营养价值。
