超声波与超高压处理对全谷物糙米蒸煮品质和抗氧化活性的影响比较

陶虹; 夏强; 李云飞

doi:10.13386/j.issn1002-0306.2017.10.010

超声波与超高压处理对全谷物糙米蒸煮品质和抗氧化活性的影响比较

上海交通大学农业与生物学院

基金项目:

“十二五”国家科技支撑计划(2014BAD04B08)；

详细信息

作者简介:
陶虹 (1992-) , 女, 硕士研究生, 研究方向:食品加工与保藏, E-mail:Hong_THTH@163.com。;

李云飞 (1954-) , 男, 博士, 教授, 研究方向:食品加工与保藏, E-mail:yfli@sjtu.edu.cn。;

中图分类号: TS213.3
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出版历程
- 收稿日期: 2016-10-10

Comparative effects of ultrasound and high hydrostatic pressure treatments on cooking properties and antioxidant activity of brown rice

School of Agriculture and Biology, Shanghai Jiaotong University

摘要

摘要: 本文采用不同超声波功率(160、280、400 W)和超高压强度(100、300、500 MPa)对糙米进行预处理,考察了糙米蒸煮品质以及抗氧化活性的变化,并对质构与蒸煮时间、多酚与抗氧化活性指标相关性进行了分析。结果表明两种处理方式均造成糙米硬度、胶黏性和咀嚼性显著(p<0.05)下降12%以上,超声波处理比超高压处理更显著(p<0.05)缩短了蒸煮时间(4.17~4.34 min)。同时,抗氧化测定结果表明,两种处理方式均显著(p<0.05)提高了糙米抗氧化活性,且超声波处理样品的FRAP、DPPH自由基清除能力分别高出超高压处理样品18.86%~23.14%和6.81%~13.41%。相关性分析表明:蒸煮时间与咀嚼性和回复性显著相关(p<0.05),总酚与糙米抗氧化活性相关性不显著(p>0.05),FRAP与DPPH自由基清除能力显著相关(p<0.05)。因此,本文研究结果表明超声波处理可作为一种廉价、简单的全谷物糙米预处理方法提升其蒸煮品质与营养属性。
- 糙米 /
- 超声波 /
- 超高压 /
- 蒸煮品质 /
- 抗氧化活性
Abstract: In the current study, different treatments of ultrasound ( 160, 280, 400 W) and high hydrostatic pressure ( 100, 300, 500 MPa) were employed for the pretreatment of brown rice. The effects of both technologies on cooking properties and antioxidant activity were determined. The relationships among parameters were also analyzed. Results showed that hardness, gumminess and chewiness were significantly reduced ( p < 0.05) by over 12% in the samples with both treatments.Cooking time of ultrasound-treated samples was shorter than those treated by high hydrostatic pressure ( 4.17 ~ 4.34 min) . The antioxidant activity was higher after all treatments.Ultrasound treated samples showed higher ferric reducing antioxidant potential ( FRAP) and DPPH radical scavenging capacity, being 18.86% ~ 23.14% and 6.81% ~ 13.41% higher than high hydrostatic pressure treated samples, respectively. The correlation analysis indicated that cooking time was significantly correlated with chewiness and resilience ( p < 0.05) . And a significant correlation ( p < 0.05) was observed between FRAP and DPPH radical scavenging capacity, whereas no significant correlation ( p > 0.05) was observed between total phenol contents and antioxidant ability.Therefore, the results obtained from this investigation indicate that ultrasound treatment could be used as an economical and simple pretreatment method to improve the cooking properties and nutritional value of brown rice.
- brown rice /
- ultrasound /
- high hydrostatic pressure /
- cooking properties /
- antioxidant activity

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