食品科学2017，Vol.38Issue(24)：113-117,5.DOI:10.7506/spkx1002-6630-201724018
蒸煮对小米营养成分及抗氧化活性的影响
Effects of Steaming and Boiling on the Nutrients and Antioxidant Activity of Millet
摘要
Abstract
In this study, we addressed the effects of different cooking methods (boiling and steaming at a millet to water ratio of 1:20 and 1:1.5 (g/mL), respectively) on the vitamin, total phenolics and total flavonoids contents and antioxidant activity of Fenghonggu millet grown in Chifeng, Inner Mongolia. Compared with untreated millet, boiling and steaming resulted in a significant decrease in VB1, VB2and phytic acid (P < 0.05). Additionally, boiled millet maintained a higher level of VB1, while steamed millet retained more VB2and phytic acid. Boiled millet, rich in vanillic acid and cinnamic acid, retained a 1.39-fold higher total phenolic content than its steamed counterpart. The antioxidant activity measured by 1,1-dipheny1-2-picryl-hydrazyl (DPPH) scavenging, 3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) scavenging, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays was in the following order: raw millet > boiled millet > steamed millet. Therefore, boiling is a better way to cook millet.关键词
小米/蒸/煮/总酚/总黄酮/抗氧化性Key words
millet/steaming/boiling/total phenolics/total flavonoids/antioxidant activity分类
轻工纺织引用本文复制引用
张玲艳,李洁莹,韩飞,丁占生,范柳萍..蒸煮对小米营养成分及抗氧化活性的影响[J].食品科学,2017,38(24):113-117,5.基金项目
公益性行业(粮食)科研专项(201313011-6-4) （粮食）
江苏省科技富民强县项目(SBN2014010290) （SBN2014010290）
