食品工业科技2017，Vol.38Issue(17)：33-37,44,6.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
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 was 8.04％,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.关键词
薏米/脱壳/基本营养物质/抗氧化性Key words
barley/shelling/basic nutrients/antioxidant分类
轻工纺织引用本文复制引用
万良钰,王明力,罗光琳,冉继平..分级脱壳加工对薏米品质及抗氧化性的影响[J].食品工业科技,2017,38(17):33-37,44,6.基金项目
黔科合重大专项字(2014)6023 （2014）
贵州大学研究生创新基金项目 （）
农业部公益性行业(农业)科研专项项目201303069 （农业）
黔科合中药字(2011)5077. （2011）
