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首页> 外文期刊>Journal of Food Science >Changes of liposome and antioxidant activity in immature rice during seed development
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Changes of liposome and antioxidant activity in immature rice during seed development

机译：未成熟水稻种子发育过程中脂质体和抗氧化活性的变化

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For the past several decades, only a few studies were conducted on the change in immature rice liposomes during seed development. To evaluate and compare the lipid material of different degrees of developing rice grains, this paper focused on fresh rice seeds from only one most popular species of Dasan divided into five growth periods. The lipid components of fresh rice, especially γ-oryzanol and fatty acids equipped with extremely beneficial phytonutrients, were investigated. The results illustrated that the level of extracted liposome increased gradually along with the development of rice and in the third stage of development, the level of liposome achieved maximum. And then, instead of increasing, it was decreased at later stages of development. Moreover, the antioxidant activity of fresh edible rice (FER) was also evaluated by DPPH and ABTS assay. It was shown that FER has the higher antioxidant activity than the ripened rice seed on lipids, which will improve FER using on the functional foods and help provide certainly theoretical basis in food processing industry.
机译：在过去的几十年中，关于种子发育过程中未成熟水稻脂质体的变化仅进行了很少的研究。为了评估和比较不同程度的发育中的水稻籽粒的脂质物质，本文重点研究仅来自一种最受欢迎​​的茶山种的新鲜稻种，该种被分为五个生长期。研究了新鲜大米的脂质成分，尤其是γ-谷维素和具有极其有益植物营养素的脂肪酸。结果表明，随着水稻的发展，脂质体的提取量逐渐增加，在发育的第三阶段，脂质体的含量达到最大值。然后，它没有增加，而是在开发的后期减少了。此外，还通过DPPH和ABTS分析评估了新鲜食用米（FER）的抗氧化活性。研究表明，FER具有比成熟水稻种子对脂质更高的抗氧化活性，这将改善FER在功能性食品上的使用，并为食品加工业提供一定的理论基础。

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