在不同的加工处理下,黑米代谢物中生物活性成分的变化
Bin Hong1,2,3, Shan Zhang1, Di Yuan1
1Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.
Foods (Basel, Switzerland)
|May 14, 2025
概括
黑米加工对其营养状况产生影响. 削去除有益的化合物,芽改变代谢物,热/压处理增强特定的黄类和多基类.
科学领域:
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 营养生物化学 营养生物化学
背景情况:
- 黑米 (BR) 含有丰富的生物活性化合物.
- 像削,发芽和热/压处理等加工方法可以改变其组成.
- 了解这些变化对于优化黑米产品至关重要.
研究的目的:
- 为了研究不同加工处理后黑米的代谢变化.
- 为了确定受磨削,发芽和高温/高压 (HTP) 处理影响的关键代谢物.
- 为改善黑米加工和产品开发提供理论基础.
主要方法:
- 使用液态染色体质谱法 (LC-MS) 进行非向的代谢学分析.
- 四种黑米类型的比较:BR,磨黑米 (MBR),湿发芽黑米 (WBR) 和HTP-WBR.
- 统计分析以确定差异性代谢物和代谢途径 (折叠变化≥1.2或≤0.8333,p<0.05,VIP≥1).
主要成果:
- 在不同加工组中观察到代谢特征的显著变化.
- 削导致了与相关的生物活性成分,如酸和酸氨酸的损失.
- 发芽减少了黄和脂质,但增加了有机酸和氨基酸.
- 治疗HTP增强了耐热的黄和多基,并促进了脂肪酸β-氧化.
结论:
- 加工显著改变了黑米的代谢特征.
- 特定的加工步骤对关键生物活性化合物有不同的影响.
- 这些发现支持优化加工技术,以提高黑米的营养和功能性质.
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