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中国精品科技期刊2020
杨洋,范蓓,李杨,等. 不同加工方式对青稞中酚类物质的影响[J]. 食品工业科技,2023,44(1):11−18. doi: 10.13386/j.issn1002-0306.2022060106.
引用本文: 杨洋,范蓓,李杨,等. 不同加工方式对青稞中酚类物质的影响[J]. 食品工业科技,2023,44(1):11−18. doi: 10.13386/j.issn1002-0306.2022060106.
YANG Yang, FAN Bei, LI Yang, et al. Influence of Different Processing Methods on Phenols in Hulless Barley[J]. Science and Technology of Food Industry, 2023, 44(1): 11−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060106.
Citation: YANG Yang, FAN Bei, LI Yang, et al. Influence of Different Processing Methods on Phenols in Hulless Barley[J]. Science and Technology of Food Industry, 2023, 44(1): 11−18. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060106.

不同加工方式对青稞中酚类物质的影响

Influence of Different Processing Methods on Phenols in Hulless Barley

  • 摘要: 为探明不同加工方式对青稞全谷物中酚类物质的影响,最大程度地保留抗氧化和降血糖活性物质。以海南昆仑17号青稞籽粒为实验材料,分别采用蒸制、煮制、炒制、微波、烤制、空气炸锅等六种加工方式对青稞籽粒进行热加工处理,分析加工前后青稞中游离多酚、结合多酚、游离黄酮和结合黄酮的含量,以及抗氧化和降血糖活性的变化。结果表明,不同加工方式制备的青稞多酚和黄酮含量存在一定程度上的差异。与未加工相比,其他加工方式所得青稞游离多酚和游离黄酮的含量均显著降低(P<0.05)(除炒制外),结合多酚和结合黄酮的含量均升高。与未加工相比,蒸制和煮制的方式对青稞游离多酚含量的损失高达43.77%和67.85%,炒制使青稞结合黄酮含量增加38.10%。此外,不同加工方式的青稞多酚提取物具有较好的DPPH自由基清除能力和α-葡萄糖苷酶抑制活性,且清除和抑制能力在一定浓度范围内具有浓度依赖性。在六种加工方式中,炒制处理青稞游离和结合多酚提取物(5 mg/mL)的DPPH自由基清除率最高,分别为70.01%、54.52%,且其α-葡萄糖苷酶抑制率也最高,分别为84.84%、75.70%。因此,炒制处理可较好地保留热加工前全谷物青稞中酚类物质的含量,从而发挥抗氧化和降血糖作用。

     

    Abstract: This research was performed to investigate the impacts of different processing methods on phenols in hulless barley for the purpose of achieving furthest retention of the antioxidant and hypoglycemic bioactives. Using Hainan Kunlun 17 hulless barley as experimental material, the hulless barley grains were thermally processed by six different processing methods, including steaming, boiling, frying, microwave, baking and air fryer, and the contents of free polyphenols, bound polyphenols, free flavonoids and bound flavonoids, as well as the changes of antioxidant and hypoglycaemic activities in hulless barley before and after processing were analysed. The results showed that the contents of polyphenols and flavonoids in hulless barley were varied after preparing by different processing methods. Compared with unprocessed hulless barley, the contents of free polyphenols and free flavonoids from other processing methods were significantly decreased (P<0.05) (except frying), while the contents of bound polyphenols and bound flavonoids increased. Compared with unprocessed one, the free polyphenols content of hulless barley after steaming and boiling preparation were deeply decreased by 43.77% and 67.85%, respectively, whereas the content of bound flavonoids in the fried one was increased by 38.10%. In addition, the polyphenol extracts of the heat processed hulless barley had better scavenging ability of DPPH free radical and inhibitory activity of α-glucosidase, and the scavenging and inhibitory activities were concentration-dependent in a certain concentration range. Among the six processing methods, DPPH radical scavenging rates in free and bound polyphenol extracts (5 mg/mL) of fried hulless barley showed the highest levels of 70.01% and 54.52%, respectively, and their α-glucosidase inhibition rates were also the highest at 84.84% and 75.70%, respectively. Therefore, phenolics could be retained maximally after frying, and then exerting their antioxidant and hypoglycemic effects.

     

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