芽诱导的抗素和抗素的变化:一种促进红米中的生物活性化合物的途径
Mingcong Fan1, Yixuan Yan1, Waleed Al-Ansi1
1School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.
Food chemistry
|September 1, 2023
概括
发芽显著增加红米的发芽.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 红米中含有丰富的多,包括安东基氨酸和益安东基氨酸.
- 发芽是一个可以改变谷物的营养特征的过程.
研究的目的:
- 为了研究红米发芽过程中安东素和益安东素含量的动态变化.
- 识别特定的化合物并了解所涉及的代谢途径.
主要方法:
- 化学检测方法 化学检测方法
- 超高性能液态染色学-四极飞行时间质谱学 (UPLC-QToF/MS)
- 代谢物分析分析
主要成果:
- 总体的多和颜料水平随着发芽时间的增加而增加.
- 在晚些时候的发芽阶段,proanthocyanidins的含量显著增加.
- 安索亚宁水平在12小时达到峰值,然后下降,发现了6种安索亚宁.
- 鉴定出了三种益西安丁,并且前体物质增加,表明通路激活.
结论:
- 发芽刺激了红米中安东素和益安东素的合成和积累.
- 这一过程提高了红米的营养价值.
- 这项研究阐明了红米颜料对发芽的代谢反应.
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