分级脱壳加工对薏米品质及抗氧化性的影响

万良钰; 王明力; 罗光琳; 冉继平

doi:10.13386/j.issn1002-0306.2017.17.007

分级脱壳加工对薏米品质及抗氧化性的影响

Effect of processing of grading shelling on quality and antioxidation of barley

摘要

摘要: 以贵州兴仁薏米为原料,研究碾压分级脱壳加工方式对其基本营养物质和抗氧化性的影响。与带壳薏米相比,其它等级脱壳的薏米产品中基本营养物质含量显著性降低(p<0.05),其中粗脂肪、蛋白质、还原糖、粗纤维的含量,带壳薏米中分别为8.95%、20.21%、91.33%、0.22%;抛光精米中则分别为8.04%、20.17%、86.52%、0.12%。DPPH、ABTS和FRAP的实验表明,带壳薏米的抗氧化性显著高(p<0.05),对DPPH、ABTS自由基清除率和铁离子还原力最高分别可达94.85%、98.06%、1.67 mmol/g;抛光精米则分别为93.78%、97.44%、1.14 mmol/g。由此可得,分级脱壳加工方式可使薏米营养物质流失及抗氧化性降低,但经加工后的薏米仍具有较高的营养价值。

Abstract: Taking Guizzhou Xingren barley as raw material, the effects of processing methods on the basic nutrients and antioxidant activities of the classified grading system were studied.Compared with the shelled barley, basic nutrient contents in other grades of shelling was significantly lower in barley products ( p < 0.05) .Among them, crude fat, protein, reducing sugar, crude fiber content, in the seed shell, was 8.95%, 20.21%, 91.33% and 0.22%, respectively and the data of polished rice was8.04%, 20.17%, 86.52%, 0.12%.Experiments of DPPH, ABTS and FRAP showed that, antioxidation of shelled barley was significantly higher ( p < 0.05) . DPPH, ABTS radical scavenging rate and ferric ion force were up to 94.85%, 98.06%, 1.67 mmol/g. And the data of polished rice was 93.78%, 97.44%, 1.14 mmol/g.Thus available, classification of shelling method can make the loss of nutrients and antioxidant activity of barley decreased, but the nutritional value of processed barley has high.