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中国精品科技期刊2020
刘可,徐磊,王长远,等. 蒸煮对高粱米饭多酚与抗氧化能力的影响及风味改善的组学解析[J]. 食品工业科技,2025,46(4):1−10. doi: 10.13386/j.issn1002-0306.2024030419.
引用本文: 刘可,徐磊,王长远,等. 蒸煮对高粱米饭多酚与抗氧化能力的影响及风味改善的组学解析[J]. 食品工业科技,2025,46(4):1−10. doi: 10.13386/j.issn1002-0306.2024030419.
LIU Ke, XU Lei, WANG Changyuan, et al. Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum and its Exploration on the Flavor Enhancement Based on the Multi-omics Technique[J]. Science and Technology of Food Industry, 2025, 46(4): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030419.
Citation: LIU Ke, XU Lei, WANG Changyuan, et al. Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum and its Exploration on the Flavor Enhancement Based on the Multi-omics Technique[J]. Science and Technology of Food Industry, 2025, 46(4): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030419.

蒸煮对高粱米饭多酚与抗氧化能力的影响及风味改善的组学解析

Effects of Cooking Treatment on the Changes of Polyphenol and Antioxidant Activity in Sorghum and its Exploration on the Flavor Enhancement Based on the Multi-omics Technique

  • 摘要: 为探究蒸煮对高粱营养组分、多酚含量、抗氧化能力及风味物的影响,采用超声辅助方法提取多酚并评价其抗氧化能力,进一步结合非靶向代谢和植物广靶多酚代谢组学分析高粱籽粒与高粱米饭的代谢物差异。结果表明:与高粱籽粒相比,高粱米饭的蛋白质、总淀粉和脂肪含量均显著降低(P<0.05);其多酚含量、羟自由基清除能力、T-AOC和ABTS+·清除能力分别显著下降35%、17%、12%和10%(P<0.05)。LC-MS分析表明,在高粱籽粒和高粱米饭中共检测到代谢物341个,其中的差异代谢物为223个,高粱米饭中L-酪氨酸、L-异亮氨酸和愈创木酚等化合物可能与其风味的形成有关。KEGG代谢通路分析表明,高粱米饭中的上调化合物色胺可能与增香作用有关。通过植物广靶多酚代谢组分析,高粱米饭中鉴定出67种酚类化合物,其中槲皮素和儿茶素等11个化合物显著上调,7,4'-二羟基黄酮和2,5-二异丙基苯酚等21个化合物显著下调(P<0.05)。本研究可为后续高粱食品的功能性揭示与应用提供理论依据。

     

    Abstract: To explore the effects of cooking treatment on the nutrient composition, polyphenol content, antioxidant capacity and flavor compound of sorghum, ultrasonic-assisted extraction of polyphenols was performed and their antioxidant capacity was evaluated, and non-targeted metabolomics and plant-wide polyphenol metabolomics were combined to analyze the metabolic differences between sorghum grain (SR) and cooked sorghum rice (SRC). Results showed that the protein, total starch, and fat contents in SRC were significantly decreased (P<0.05) in comparison with those in SR. Polyphenol content, hydroxyl radical scavenging capacity, T-AOC, and ABTS+· scavenging capacity in SRC were significantly decreased by 35%, 17%, 12%, and 10%, respectively (P<0.05). LC-MS analysis showed that a total of 341 metabolites were detected in both SR and SRC, among which 223 were differentially expressed. L-tyrosine, L-isoleucine, and guaiacol in SRC may be related to its flavor formation. KEGG metabolic pathway analysis showed that the up-regulated compound serotonin in SRC may be related to its aroma-enhancing effect. Through plant-wide polyphenol metabolomics analysis, 67 phenolic compounds were identified in SRC, among which 11 compounds, including quercetin and catechin, were significantly up-regulated, and 21 compounds, including 7,4'-dihydroxyflavone and 2,5-diisopropylphenol, were significantly down-regulated (P<0.05). This study provides a theoretical basis for the further research and application of the functionality of sorghum food.

     

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