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首页> 外文期刊>Journal of Agricultural and Food Chemistry >CHANGES OF ENDOGENOUS ANTIOXIDANTS AND FATTY ACID COMPOSITION IN IRRADIATED RICE BRAN DURING STORAGE
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CHANGES OF ENDOGENOUS ANTIOXIDANTS AND FATTY ACID COMPOSITION IN IRRADIATED RICE BRAN DURING STORAGE

机译：辐照后米糠中内源性抗氧化剂和脂肪酸组成的变化

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摘要

The effects of gamma-irradiation (5, 10, and 15 kGy) on antioxidants and lipid composition of rice bran were studied. The free fatty acid (FFA) level in rice bran irradiated at 5 kGy was not significantly different from that of raw rice bran. Increases in irradiation doses to 10 and 15 kGy resulted in an increase in FFA levels. gamma-Irradiation at 15 kGy resulted in greater (p less than or equal to 0.05) loss of phospholipids in rice bran during storage. Also, gamma-irradiation had deleterious effects on lipid stability, E vitamers, and oryzanol in rice bran during irradiation and subsequent storage. The decomposition of individual E vitamers increased with an increase in irradiation level. The loss of total E vitamers and oryzanol occurred in two stages: 50-82% and 12-33% immediately following irradiation and a further 10-35% and 39-42% during storage.
机译：研究了γ射线（5、10和15 kGy）对米糠中抗氧化剂和脂质组成的影响。 5 kGy辐照的米糠中的游离脂肪酸（FFA）水平与生米糠中的游离脂肪酸（FFA）水平没有显着差异。辐射剂量增加到10和15 kGy会导致FFA水平增加。在储存过程中，以15 kGy进行γ射线辐照会导致米糠中的磷脂损失更大（p小于或等于0.05）。同样，在辐照和随后的储存过程中，γ射线辐照对米糠中的脂质稳定性，E维生素和谷维素具有有害作用。单个E维生素的分解随着辐射水平的提高而增加。总E维生素和谷维素的损失分两个阶段发生：照射后立即损失50-82％和12-33％，在储存过程中损失另外10-35％和39-42％。

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