CN109221945A - 利用氧化胁迫制备富含谷维素和维生素e发芽糙米的方法 - Google Patents
利用氧化胁迫制备富含谷维素和维生素e发芽糙米的方法 Download PDFInfo
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Abstract
利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,包括以下步骤:(1)采用氯化铁/抗坏血酸/过氧化氢氧化体系产生的羟基自由基对新鲜糙米进行氧化胁迫处理;(2)换气发芽;(3)终止氧化反应;(4)真空干燥。本发明方法制备的发芽糙米,谷维素含量达78~90mg/100g,是未经氧化胁迫处理制得的发芽糙米的2.0~3.6倍;维生素E含量达72~88 mg/kg,是未经氧化胁迫处理制得的发芽糙米的4.4~6.5倍。
Description
技术领域
本发明涉及一种制备富含谷维素和维生素E发芽糙米的方法,具体涉及一种利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法。
背景技术
发芽糙米是稻谷去除颖壳后,在适当温度和湿度条件下,经发芽、干燥等工序所得制品。糙米发芽不仅可以改善其口感,还可极大地提高其营养品质。谷维素是环木菠萝醇同系物阿魏酸酯的混合物,具有良好的抗氧化、清除自由基功能,还能起到预防肥胖、Ⅱ型糖尿病的作用。维生素 E 又名生育酚,也是一种非常重要的抗氧化剂,可以通过阻断不饱和脂肪酸的氧化和充当自由基清除剂来保护细胞膜,具有预防冠状动脉疾病、动脉硬化、急性心肌梗死、前列腺癌等疾病的作用。但是,这些生理活性成分在稻谷中毕竟是微量的,并且随着稻谷加工精度的提高其含量不断减少,现有技术多注重于如何尽可能多地将谷维素和维生素E保留在稻米制品中,而忽略了从源头提高谷维素和维生素E的含量。
目前,已有关于通过采用低温、低氧胁迫来提高发芽糙米中γ-氨基丁酸的含量的报道,但尚未见到记载有关于如何提高发芽糙米谷维素、维生素E含量方法的文献。
CN 104611130 B公开了一种富含谷维素、维生素E营养稻米油的制备工艺,采用毛油过滤、复合脱胶、脱腊、分子蒸馏、脱脂等工艺流程,最大限度将谷维素、维生素E保留在稻米油中,但该方法并不适用于制备富含谷维素和维生素E的发芽糙米。
CN 102919735 B公开了一种富含γ-氨基丁酸低爆腰率发芽糙米及其生产方法,包括糙米原料的筛选除杂、乙醇喷雾消毒、酸液加湿调质、低温低氧胁迫发芽及温和干燥工艺,通过该工艺可制得富含γ-氨基丁酸且爆腰率低的发芽糙米。但这种方法不适用于富集谷维素和维生素E,且工序繁杂,操作时间长,能耗高。
发明内容
本发明所要解决的技术问题是,克服现有技术存在的上述缺陷,提供一种提高谷维素和维生素E富集量,方法简单,易于控制,适合工业化生产的制备富含谷维素和维生素E的发芽糙米的方法。
本发明解决其技术问题所采用的技术方案是:一种利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,包括以下步骤:
(1)氧化胁迫处理:称取新鲜糙米,加入到氯化铁/抗坏血酸/过氧化氢(FeCl3/Asc/H2O2)氧化体系中,进行氧化胁迫处理,然后过滤,去除氧化体系溶液;
(2)换气发芽:将步骤(1)所得氧化胁迫处理的糙米放入发芽罐中进行换气发芽处理;
(3)终止氧化反应:将步骤(2)所得发芽糙米用茶多酚/柠檬酸溶液浸泡,终止氧化反应,过滤去除茶多酚/柠檬酸溶液,再用纯净水洗涤,然后沥干水分;
(4)真空干燥:将步骤(3)所得发芽糙米进行真空干燥,得到发芽糙米成品。
进一步,步骤(1)中,所述新鲜糙米为当年新收获稻谷,通过砻谷,并去除杂质、霉变粒、无胚粒、破碎粒后的糙米。
进一步,步骤(1)中,所述新收获稻谷为水分含量13.0~14.5%的新收获稻谷。
进一步,步骤(1)中,所述FeCl3/Asc/H2O2氧化体系为FeCl3、Asc(抗坏血酸)和H2O2混合溶液,每升溶液中含有0.1~0.9 mmol FeCl3、0.1~0.3 mmol Asc、0.1~0.3 mmolH2O2,现配现用。
进一步,步骤(3)中,所述茶多酚/柠檬酸溶液为茶多酚和柠檬酸混合溶液,每升溶液中含有0.1~0.3 mmol 茶多酚、0.1~0.9 mmol 柠檬酸,现配现用。
进一步,步骤(1)中,所述氧化胁迫处理在35~37 ℃下浸泡12~18 h。
进一步,步骤(2)中,换气发芽处理每隔 28~32 min换一次空气,每次换气持续的时间为 6~10min。
进一步,步骤(2)中,换气发芽处理在温度35~37 ℃、相对湿度90~96 %下发芽30~36 h。
进一步,步骤(3)中,所述真空干燥在35~37 ℃、0.03~0.05 MPa条件下进行。
本发明方法主要是利用氯化铁/抗坏血酸/过氧化氢(FeCl3/Asc/H2O2)氧化体系产生的羟基自由基,一方面可诱导糙米中苯丙氨酸氨裂解酶表达,使其代谢活动增强,合成更多的谷维素前体阿魏酸和维生素E前体尿黑酸;另一方面,大量自由基可诱导发芽糙米主动积累谷维素和维生素E等抗氧化物质来抵御氧化逆境,从而提高谷维素和维生素E的含量。另外,糙米发芽完成后,采用茶多酚淬灭自由基、柠檬酸螯合铁离子,可及时阻断氧化胁迫作用,防止谷维素和维生素E被进一步氧化分解。
本发明有益效果:(1)方法简单,易于控制,适合工业化生产;(2)制备的发芽糙米成品的水分含量12.5~13.5%,谷维素含量76~95 mg/100g,是未经氧化胁迫处理制得的发芽糙米的2.0~3.6倍;维生素E含量 78~88 mg/kg,是未经氧化胁迫处理制得的发芽糙米的4.4~6.5倍。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的稻谷和抗坏血酸等化学试剂均通过常规商业途径获得。
实施例1
本实施例操作步骤如下:
(1)氧化胁迫处理:选取当年新收获稻谷(品种为湘早籼45,水分含量13.0%),通过砻谷,去除杂质、霉变粒、无胚粒、破碎粒而制得新鲜糙米。称取 100 g新鲜糙米,加入到1 LFeCl3/Asc/H2O2混合溶液(每升溶液含有0.1 mmol FeCl3、0.1 mmol Asc、0.1 mmol H2O2)中,在室温下氧化6 h,然后过滤去除氧化体系溶液;
(2)换气发芽:将步骤(1)所得的氧化胁迫处理的糙米放入发芽罐中,在温度35 ℃、相对湿度90 %下发芽24 h,发芽过程中,每隔40 min换一次空气,每次换气持续时间为5 min;
(3)终止氧化反应:将步骤(2)所得发芽糙米用1 L茶多酚/柠檬酸溶液(每升溶液中含有0.1 mmol 茶多酚、0.1 mmol 柠檬酸)浸泡1 h终止氧化反应,过滤去除茶多酚/柠檬酸溶液,再用1 L纯净水洗涤3 次,然后沥干水分;
(4)真空干燥:将步骤(3)所得发芽糙米在35 ℃、0.03 MPa下真空干燥2 h,得到发芽糙米成品。
实施例2
本实施例操作步骤如下:
(1)氧化胁迫处理:选取当年新收获稻谷(品种为星2号,水分含量13.5%),通过砻谷,去除杂质、霉变粒、无胚粒、破碎粒而制得新鲜糙米。称取 100~300 g新鲜糙米,加入到2 LFeCl3/Asc/H2O2混合溶液(每升溶液含有0.4 mmol FeCl3、0.2 mmol Asc、0.2 mmol H2O2)中,在室温下氧化8 h,然后过滤去除氧化体系溶液;
(2)换气发芽:将步骤(1)所得的氧化胁迫处理的糙米放入发芽罐中,在温度36 ℃、相对湿度92 %下发芽30 h,发芽过程中,每隔50 min换一次空气,每次换气持续时间为8 min;
(3)终止氧化反应:将步骤(2)所得发芽糙米用2 L茶多酚/柠檬酸溶液(每升溶液中含有0.2 mmol 茶多酚、0.4 mmol 柠檬酸)浸泡1.5 h终止氧化反应,过滤去除茶多酚/柠檬酸溶液溶液,再用2 L纯净水洗涤3次,然后沥干水分;
(4)真空干燥:将步骤(3)所得发芽糙米在36 ℃、0.04 MPa下真空干燥2.5 h,得到发芽糙米成品。
实施例3
本实施例操作步骤如下:
(1)氧化胁迫处理:选取当年新收获稻谷(品种为稻花香2号,水分含量14.5%),通过砻谷,去除杂质、霉变粒、无胚粒、破碎粒而制得新鲜糙米。称取300 g新鲜糙米,加入到3 LFeCl3/Asc/H2O2混合溶液(每升溶液含有0.9 mmol FeCl3、0.3 mmol Asc、0.3 mmol H2O2)中,在室温下氧化12 h,然后过滤去除氧化体系溶液;
(2)换气发芽:将步骤(1)所得的氧化胁迫处理的糙米放入发芽罐中,在温度37 ℃、相对湿度96 %下发芽36 h,发芽过程中,每隔60 min换一次空气,每次换气持续时间为10min;
(3)终止氧化反应:将步骤(2)所得发芽糙米用3 L茶多酚/柠檬酸溶液(每升溶液中含有0.3 mmol 茶多酚、0.9 mmol 柠檬酸)浸泡2 h终止氧化反应,过滤去除茶多酚/柠檬酸溶液,再用3 L纯净水洗涤2次,然后沥干水分;
(4)真空干燥:将步骤(3)所得发芽糙米在37 ℃、0.05 MPa下真空干燥3 h,得到发芽糙米成品。
对比例1~3
以相同批次新鲜糙米为原料,以相同体积的纯净水分别代替FeCl3/Asc/H2O2混合溶液和茶多酚/柠檬酸溶液,在相同条件下浸泡、发芽、洗涤、干燥制备发芽糙米,作为对比例1~3。
实施例1~3和对比例1~3制备的发芽糙米中谷维素含量和维生素E含量的测定分别参考国家粮食行业标准LS/T 6121.1-2017中的分光光度法和国家标准GB5009. 82-2016中的反相高效液相色谱法进行。
经测定,对比例1制备的发芽糙米成品中:谷维素含量为38 mg/100g,维生素E含量为 12 mg/kg;而实施例1制备的发芽糙米成品中谷维素含量为76 mg/100g,是对比例1的2.0 倍;实施例1制备的发芽糙米中维生素E含量为 78 mg/kg,是对比例1制得的发芽糙米的 6.5倍。
经测定,对比例2制备的发芽糙米成品中:谷维素含量30 mg/100g,维生素E含量16 mg/kg;而实施例2制备的发芽糙米成品中谷维素含量为87 mg/100g,是对比例2的 2.9倍;实施例2制备的发芽糙米中维生素E含量为 80 mg/kg,是对比例2的5倍。
经测定,对比例3制备的发芽糙米成品中:谷维素含量25 mg/100g,维生素E含量20 mg/kg;而实施例3制备的发芽糙米成品中谷维素含量为95 mg/100g,是对比例3的3.6倍;实施例3制备的发芽糙米中维生素E含量为 88 mg/kg,是对比例3的4.4倍。
Claims (9)
1.一种利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,包括以下步骤:
(1)氧化胁迫处理:称取新鲜糙米,加入到氯化铁/抗坏血酸/过氧化氢氧化体系中,进行氧化胁迫处理,然后过滤,去除氧化体系溶液;
(2)换气发芽:将步骤(1)所得氧化胁迫处理的糙米放入发芽罐中进行换气发芽处理;
(3)终止氧化反应:将步骤(2)所得发芽糙米用茶多酚/柠檬酸溶液浸泡,终止氧化反应,过滤去除茶多酚/柠檬酸溶液,再用纯净水洗涤,然后沥干水分;
(4)真空干燥:将步骤(3)所得发芽糙米进行真空干燥,得到发芽糙米成品。
2.根据权利要求1所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(1)中,所述新鲜糙米为当年新收获稻谷,通过砻谷,去除杂质、霉变粒、无胚粒、破碎粒而制得。
3.根据权利要求2所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(1)中,所述新收获稻谷为水分含量13.0~14.5%的新收获稻谷。
4.根据权利要求1或2或3所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(1)中,所述氯化铁/抗坏血酸/过氧化氢氧化体系为FeCl3、抗坏血酸和H2O2混合溶液,每升溶液中含有0.1~0.9 mmol FeCl3、0.1~0.3 mmol抗坏血酸、0.1~0.3 mmol H2O2。
5.根据权利要求1~4之一所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(3)中,所述茶多酚/柠檬酸溶液为茶多酚和柠檬酸混合溶液,每升溶液中含有0.1~0.3 mmol 茶多酚、0.1~0.9 mmol 柠檬酸。
6.根据权利要求1~5之一所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(1)中,所述氧化胁迫处理在35~37 ℃下浸泡12~18 h。
7.根据权利要求1~6之一所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(2)中,换气发芽处理每隔 28~32 min换一次空气,每次换气持续的时间为 6~10min。
8.根据权利要求1~7之一所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(2)中,换气发芽处理在温度35~37 ℃、相对湿度90~96 %下发芽30~36 h。
9.根据权利要求1~8之一所述利用氧化胁迫制备富含谷维素和维生素E发芽糙米的方法,其特征在于,步骤(3)中,所述真空干燥在35~37 ℃、0.03~0.05 MPa条件下进行。
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