摘要
以葛根重组米为研究对象,籼米和碎米重组米为对照,研究了3种米的蒸煮特性、糊化特性、扫描电镜(SEM)结构以及营养物质黄酮的含量。发现葛根重组米与未添加葛根粉的碎米重组米相比,吸水率、膨胀率分别增加20.78%和17.57%,米汤的固体溶出物含量增加6.1%,糊化温度显著低于籼米,微观结构上淀粉颗粒明显减少,内部结构更均匀。通过单因素和正交试验得到了葛根重组米中黄酮类物质的最佳提取工艺:米粉粒径0.25 mm、提取温度70℃、乙醇体积分数90%、料液比1∶15(g/mL),在此条件下葛根重组米的总黄酮含量为0.13 mg/g;采用高效液相色谱分析对提取的黄酮进行葛根素含量测定,测得葛根素的纯度为76.9%,表明葛根重组米所含黄酮类物质营养价值较高。
With Radix Puerariae reconstituted rice as the research object,and indica rice and broken rice reconstituted rice as the control,the cooking characteristics,gelatinization characteristics,scanning electron microscope(SEM)structure and the content of nutrient flavonoids of the three kinds of rice were studied.It was found that compared with the broken rice reconstituted rice without Radix Puerariae powder,the water absorption rate and swelling rate of the reconstituted rice with Radix Puerariae were increased by 20.78%and 17.57%,and the content of solid extracts in the rice soup was increased by 6.1%.The gelatinization temperature was significantly lower than that of indica rice.The starch granules significantly decreased in microstructure,and the internal structure was more uniform.The optimal extraction process of flavonoids from Radix Puerariae reconstituted rice was obtained by single factor and orthogonal experiments and was as follows:the particle size of rice flour 0.25 mm,the extraction temperature 70℃,the volume fraction of ethanol 90%,and the ratio of solid to liquid 1∶15(g/mL).Under this condition,the total flavonoid content of the Radix Puerariae reconstituted rice was 0.13 mg/g.The content of puerarin in the extracted flavonoids was by high performance liquid chromatography,and the purity of defermined puperarin was 76.9%,indicating that the Radix Puerariae reconstituted rice contained flavonoids had high nutritional value.
作者
孙威
陈轩
SUN Wei;CHEN Xuan(College of Food Science and Engineering,Wuhan Polytechnic University,Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2022年第7期57-62,共6页
Cereals & Oils
关键词
葛根
重组米
蒸煮特性
黄酮含量
Radix Puerariae
reconstituted rice
cooking characteristic
flavonoid content
