食品科学2018，Vol.39Issue(10)：1-6,6.DOI:10.7506/spkx1002-6630-201810001
裸燕麦米和燕麦粉加工所得麸皮中β-葡聚糖和酚酸的分布
Distribution of β-Glucan and Phenolic Acids in Oat Bran (Avena nuda) from the Processing of Oat Rice and Oat Flour
摘要
Abstract
The proportion and microstructure of oat bran and endosperm were analyzed on several selected typical cultivars of naked oat (Avena nuda). At the same time, the distribution profiles of β-glucan and phenolic acids in oat bran (pericarp, and seed coat with aleurone layer), and endosperm was tested to establish a method for determining the processing suitability of oats rice and oat flour. Finally, the method was used to verify the suitability of the existing mainstream processing technologies for oat rice and oat flour. The results showed that for all the selected varieties, β-glucan was mainly enriched in the bran containing a value of 85.7 mg/g, which was about 4.5 times higher than that in endosperm. Moreover, the contents of p-coumaric acid and ferulic acid in oat bran were 0.099 and 1.00 mg/g, which were 24 and 48 times higher than those in endosperm, respectively. In addition, the contents of p-coumaric acid and ferulic acid in pericarp were 13 and 2.7 times higher than those in testa + aleurone layer, respectively. The average content of β-glucan in the second bran obtained from oat rice processing was 1.7%, which was far lower than that in oat bran, suggesting that grinding was suitable for oat processing. While the contents of β-glucan in the fourth and fifth brans obtained from oat flour processing were 6.73% and 7.80%, which were close to that in oat bran, suggesting the processing was excessive. In conclusion, by analyzing the contents of β-glucan and phenolic acids in the oat bran obtained by grinding, we can determine the processing degree of oat products, which will provide technical support for oat processing.关键词
燕麦米/燕麦粉/适度加工/燕麦麸皮/β-葡聚糖/酚酸Key words
oat rice/ oat flour/ processing suitability/ oat bran/ β-glucan/ phenolic acids分类
轻工纺织引用本文复制引用
陈中伟,汪玲,牛瑞,赵芳芳,孙俊,徐斌..裸燕麦米和燕麦粉加工所得麸皮中β-葡聚糖和酚酸的分布[J].食品科学,2018,39(10):1-6,6.基金项目
国家自然科学基金青年科学基金项目(31601399) （31601399）
江苏省自然科学基金青年科学基金项目(BK20160511) （BK20160511）
国家自然科学基金面上项目(31771900) （31771900）
江苏大学高级人才引进项目(15JDG168) （15JDG168）
