Distribution and quantitative analysis of phenolic compounds in fractions of Japonica and Indica rice
文献类型： 外文期刊
作者： Ding, Chao 1 ; Liu, Qiang 1 ; Li, Peng 1 ; Pei, Yongsheng 1 ; Tao, Tingting 2 ; Wang, Yan 1 ; Yan, Wei 1 ; Yang, Guofeng; 1 ;
作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, 3 Wenyuan Rd, Nanjing 210023, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Jiangsu, Peoples R China
关键词： Japonica rice; Indica rice; Husk; Bran; Phenolic compounds distribution; Ultra-performance liquid chromatography; Total phenolic compounds; Antioxidant ability
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 274 卷
页码：
收录情况： SCI
摘要： Utilization of phenolic compounds in rice husk and bran is important for improving the functionality of rice by-products. Eight rice varieties planted in different area were selected to analyze the phenolic compounds distribution of fractions in Japonica and Indica rice by using UPLC-MS method. A total of 12 phenolic compounds were identified in all rice varieties. Ferulic acid, gallic acid, protocatechuic acid and syringic acid were the dominant phenolic compounds in rice bran, while p-Hydroxybenzaldehyde was the main phenolic compounds existed in rice husk (14.46-23.72 mu g.g(-1)). Bran and husk fractions provide more than 90% of phenolic compounds and antioxidant activity of whole rice. Regardless of the planting environmental effects, Japonica rice has significant higher phenolic compounds and antioxidant activity than Indica rice (P < 0.05). Therefore, it can be concluded that the distribution of phenolic compounds were strongly correlated with the rice varieties and fractions.
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