食品工业科技2026，Vol.47Issue(3)：32-41,10.DOI:10.13386/j.issn1002-0306.2024100360
加工精度对海水稻米饭酚类物质、抗氧化活性及风味成分的影响
Effects of Degree of Milling on Phenolic Profiles,Antioxidant Activities and Flavor Components of Cooked Sea Rice
摘要
Abstract
This research aimed to investigate the effects of degree of milling on phenolic profiles,antioxidant activities and flavor components of cooked sea rice.The contents of polyphenols,flavonoids,anthocyanins,and the antioxidant capacity of cooked sea rice were analyzed by microplate reader,the flavor components of cooked sea rice were analyzed by HS-SPME combined with GC-MS.The results showed that with the increase of milling time from 0 s to 10,20,30,40 s,the average total phenol content of cooked sea rice decreased by 65.91%,74.55%,84.39%and 90.19%.The average total flavonoid content decreased by 60.82%,78.14%,86.93%and 92.11%.The total FRAP antioxidant activity decreased by 67.42%,73.52%,85.07%and 91.20%.The total ORAC antioxidant activity decreased by 51.61%,74.16%,83.48%and 89.16%.The volatile compounds content of cooked sea rice decreased by 50.85%,75.61%,78.42%and 88.37%.The 2-acetyl-1-pyrroline contributed the most to the flavor of cooked sea rice,and the OAV decreased by 76.01%after 40 s milling.Furthermore,sea rice with the same degrees of milling decreased after cooking for total phenols,total flavonoids,total anthocyanins and total FRAP antioxidant activity,total ORAC antioxidant activity.Therefore,the degree of milling should be carefully controlled at 8%～10%to improve the balance of sensory quality and retain phenolic profiles,antioxidant activities and volatile compounds during cooked sea rice milling.关键词
加工精度/海水稻米饭/酚类物质/抗氧化能力/风味成分Key words
degree of milling/cooked sea rice/phenolic/antioxidant activity/flavor components分类
轻工纺织引用本文复制引用
李泳娴,陈韬文,刘迪林,叶盛权,刘袆帆,张浩竞,刘磊,李备,徐巨才..加工精度对海水稻米饭酚类物质、抗氧化活性及风味成分的影响[J].食品工业科技,2026,47(3):32-41,10.基金项目
五邑大学教育教学研究与改革项目(JX2025002) （JX2025002）
广东省普通高校重点领域专项(2024ZDZX2007) （2024ZDZX2007）
广东省百校联百县助力百千万工程行动项目(BQW2024001) （BQW2024001）
省科技创新战略专项资金("大专项+任务清单")项目(江科[2023]72号) （"大专项+任务清单"）
五邑大学"创新创业基金"(2023111500000420). （2023111500000420）
