过热蒸汽处理对麸皮酚类物质及抗氧化活性的影响

Effects of superheated steam treatment on phenols of bran and their antioxidant activity

中文关键词:  过热蒸汽  麸皮  酚类物质  抗氧化

英文关键词:superheated steam  bran  phenols  anti-oxidation

中文摘要:

      目的 探讨过热蒸汽处理对麸皮酚类物质及抗氧化活性影响的变化规律。方法 采用不同过热蒸汽温度(160、190、220、250和280 ℃)及处理时间(30、60、90、120和150 s)处理麸皮, 研究过热蒸汽处理对麸皮酚类物质及抗氧化活性的影响。结果 蒸汽温度为280 ℃时, 总酚含量最高, 为367.77 mg/GA eq/ 100 g DW, 显著高于其他组(P＜0.05)。蒸汽温度为250 ℃时, 总黄酮含量及总酚DPPH+?自由基清除能力最高, 分别为614.82 mg/RU eq/100 g DW、302.64 μmol/Trolox eq/100 g DW。处理时间为90 s时, 总酚含量最高, 为349.01 mg/GA eq/100 g DW。处理时间为60 s时, 总黄酮含量最高, 为575.64 mg/RU eq/100 g DW, 显著高于其他组(P＜0.05)。结论 过热蒸汽处理的蒸汽温度在250 ℃, 处理时间为60 s时, 麸皮中的酚类物质及抗氧化能力可达到较高水平。

英文摘要:

      Objective To explore the changing law of the effect of superheated steam treatment on bran phenols and antioxidant activity. Methods Different superheated steam temperatures (160, 190, 220, 250 and 280 ℃) and treatment times (30, 60, 90, 120, and 150 s) were used to treat bran. The effects of superheated steam treatment on phenolic compounds and antioxidant activity of wheat bran were studied. Results When the steam temperature was 280 ℃, the total phenol content was the highest, which was 367.77 mg/GA eq/100 g DW, and was significantly higher than other groups (P<0.05). When the steam temperature was 250 ℃, the total flavonoid content and total phenol DPPH+? radical scavenging ability were the highest, which were 614.82 mg/RU eq/100 g DW and 302.64 μmol/Troloxeq/100 g DW, respectively. When the treatment time was 90 s, the total phenol content was the highest, which was 349.01 mg/GA eq/100 g DW. When the treatment time was 60 s, the total flavonoids content was the highest, which was 575.64 mg/RU eq/10 g DW, andwas significantly higher than other groups (P<0.05). Conclusion When the steam temperature of superheated steam treatment is 250 ℃ and the treatment time is 60 s, the phenolic substances and antioxidant capacity of wheat bran can reach a high level.