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投稿时间：2020-10-29
投稿时间：2020-10-29
中文摘要: 以5种市售富硒大米（2种红米、3种白米）为研究对象，对比分析4种烹煮方式（电饭锅烹煮、蒸锅烹煮、微波烹煮、高压烹煮）处理前后样品中硒、多酚的含量变化，同时测定样品DPPH自由基清除率及铁离子还原能力（ferric ion reducing antioxidant power，FRAP）。结果表明，经过烹煮制成米饭后，大米中硒、多酚及抗氧化能力均降低。但2种红米硒、多酚含量的损失程度最高，分别降低10.23%～24.07%、55.7%～80.6%。烹煮后的2种红米DPPH自由基清除率、FRAP值分别下降45.34%～55.44%、46.6%～56.0%。此外，不同烹煮方式对同种红米中硒含量无显著性影响（P>0.05）。应根据富硒大米品种选择适宜的烹煮方式，才更有利于硒含量及抗氧化能力的保留。
Abstract:The effects of four different cooking methods（cooker heating，steaming，microwaving，and high-pressure cooking） on selenium content and polyphenol content in five different selenium-rich rice varieties（two types of red and three types of white rice）were analyzed.In addition，1，1-diphenyl-2-picrylhydrazyl（DPPH）radical scavenging capacity and ferric ion reducing antioxidant power（FRAP）were evaluated.The results showed that the selenium content，polyphenol content，and antioxidant capacity of rice after cooking were markedly decreased.However，the loss in selenium and polyphenol contents in the two types of red rice was the highest at 10.23%-24.07%and 55.7%-80.6%，respectively.Cooking decreased DPPH radical scavenging capacity and FRAP value in the two types of red rice by 45.34%-55.44%and 46.6%-56.0%，respectively.In addition，changes in one type of red rice after cooking with the four different methods were not significant（P>0.05）.Overall，the method for cooking selenium-rich rice should be selected according to the rice variety to effectively maintain the selenium content and antioxidant capacity.
文章编号：202122005 中图分类号： 文献标志码：
基金项目:广西农业科学院基本科研业务专项资助项目（桂农科2020YM40）；广西科技重大专项（桂科AA17202029）
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