Effect of Baking Treatment on Physiological Active Substances and Antioxidant Activity of Germinated Brown Rice

In order to explore the effect of baking treatment on the physiological active substances and antioxidant activities of germinated brown rice,to provide a theoretical basis for the development of baked germinated brown rice products,the germinated brown rice was taken as the research object,and the effects of baking temperature(125~175 ℃)and time(15~30 min)on the content of physiological active substances in germinated brown rice were studied,including γ-aminobutyric acid,phytic acid,oryzanol and antioxidative activity. The results showed that,the germinated brown rice after baking at 150 ℃ had the lower GABA loss rate and more phytic acid degradation rate and oryzanol increments compared with other temperatures. With the increase of baking time,the physiological active substances in germinated brown rice showed a downward trend in varying degrees,and the antioxidant substances and antioxidant activities decreased significantly(p<0.05). After 15 min baking,GABA loss in germinated brown rice was 5.58%,phytate degradation rate was 43.53%,oryzanol content was increased by 21.54%,and the degree of decline of free phenols,bound phenols and flavonoids were 16.77%,18.54% and 20.30%,respectively. In terms of antioxidant activity,the DPPH radical scavenging rate,ABTS clearance rate,FRAP value,and ORAC value decreased by 14.77%,13.60%,9.10% and 19.86%,respectively. Therefore,15 min baking at 150 ℃ could maintain the physiological active substances and antioxidant activity of germinated brown rice to the utmost.