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

摘要

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.%选取具有代表性的裸燕麦品种,分析燕麦麸皮和胚乳所占的比例和微观结构特征;同时分析β-葡聚糖和酚酸在燕麦麸皮(果皮、种皮+糊粉层)和胚乳中的分布,并验证了现有燕麦米和燕麦粉主流加工方式的适宜程度.结果表明,在所选裸燕麦品种中,β-葡聚糖均富集在麸皮中,质量分数达8.57%,约是胚乳中含量的4.5?倍;麸皮中p-香豆酸和阿魏酸的含量分别达0.099?mg/g和1.00?mg/g,分别是胚乳中相应含量的24?倍和48?倍;在麸皮中,果皮中p-香豆酸和阿魏酸含量分别约为种皮+糊粉层中的13?倍和2.7?倍.研磨制燕麦米所得第2道麸皮中,β-葡聚糖质量分数平均为1.7%,远小于麸皮中的平均含量,加工程度适宜;而燕麦制粉所得第4道和第5道麸皮,β-葡聚糖质量分数达6.73%和7.80%,接近糊粉层中β-葡聚糖含量,加工过度.综上可知,利用分析燕麦加工所得麸皮中葡聚糖和酚酸含量,可初步判定燕麦米和燕麦粉的加工程度,为其加工提供技术支撑.