Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice
Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice
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DOI：
10.1021/jf049446f
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发表时间：
2004-07-28
影响因子：
6.1
通讯作者：
Kayahara, H
中科院分区：
文献类型：
--
作者：
Tian, S;Nakamura, K;Kayahara, H
从米糠的甲醇提取物中分离出两种羟基肉桂酸酯蔗糖酯，6'-O-(E)-阿魏酰蔗糖和6'-O-(E)-芥子酰蔗糖。使用 HPLC 分析白米、糙米和发芽糙米中的可溶性和不溶性酚类化合物以及 6'-O-(E)-阿魏酰蔗糖和 6'-O-(E)-芥子酰蔗糖。结果表明，大米中不溶性酚类化合物的含量显着高于可溶性酚类化合物的含量，而发芽糙米和糙米中几乎所有鉴定出的化合物都比白米中含量丰富。 6'-O-(E)-阿魏酰蔗糖（1.09 毫克/100 克面粉）和 6'-O-(E)-芥子酰蔗糖（0.41 毫克/100 克面粉）被发现是糙米中主要的可溶性酚类化合物。在发芽过程中，两种羟基肉桂酸蔗糖酯的含量下降了约70%，而游离酚酸的含量则显着增加；糙米中阿魏酸含量（0.32毫克/100克面粉）增加到0.48毫克/100克面粉，成为发芽糙米中含量最丰富的酚类化合物。芥子酸含量增加至0.21毫克/100克面粉，是糙米（0.02毫克/100克面粉）的近10倍。此外，不溶性酚类化合物总含量由糙米中的18.47毫克/100克面粉增加到发芽糙米中的24.78毫克/100克面粉。这些数据表明，糙米的适当发芽可能是改善健康相关益处的一种方法。
Two hydroxycinnamate sucrose esters, 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose, were isolated from methanol extracts of rice bran. Soluble and insoluble phenolic compounds as well as 6'-O-(E)-feruloylsucrose and 6'-O-(E)-sinapoylsucrose from white rice, brown rice, and germinated brown rice were analyzed using HPLC. The results demonstrated that the content of insoluble phenolic compounds was significantly higher than that of soluble phenolics in rice, whereas almost all compounds identified in germinated brown rice and brown rice were more abundant than those in white rice. 6'-O-(E)-Feruloylsucrose (1.09 mg/100 g of flour) and 6'-O-(E)-sinapoylsucrose (0.41 mg/100 g of flour) were found to be the major soluble phenolic compounds in brown rice. During germination, an similar to70% decrease was observed in the content of the two hydroxycinnamate sucrose esters, whereas free phenolic acid content increased significantly; the ferulic acid content of brown rice (0.32 mg/100 g of flour) increased to 0.48 mg/100 g of flour and became the most abundant phenolic compound in germinated brown rice. The content of sinapinic acid increased to 0.21 mg/100 g of flour, which is nearly 10 times as much as that in brown rice (0.02 mg/100 g of flour). In addition, the total content of insoluble phenolic compounds increased from 18.47 mg/100 g of flour in brown rice to 24.78 mg/100 g of flour in germinated brown rice. These data suggest that appropriate germination of brown rice may be a method to improve health-related benefits.