Han Peng,Wenting Li,Hongyan Li,Zeyuan Deng,Bing Zhang
Both extractable (EPE) and non-extractable bound phenolic (BPE) in the seed coat and cotyledon of black bean were investigated in the present study. Their total phenolic contents (TPC) and antioxidant activities (DPPH, ABTS and FRAP) were evaluated, and the phytochemical compositions of EPE and BPE in both seed coat and cotyledon of black soybean were identified and quantified ( Glycinemax(L.) merr ) by UPLC-ESI-QTOF-MS/MS and UPLC-ESI-QqQ-MS/MS. In the present study, a total of 112 and 78 compounds were identified or tentatively characterized in the black soybean EPE and BPE, respectively, with the majority being phenolic acids and flavonoids. Seed coat contains more abundant phenolics than that of cotyledon in all fractions. In addition, our results indicated that acid hydrolysis is more thorough than alkaline hydrolysis in the extraction of bound phenolics of black soybean. Our study provides available information for non-extractable bound phenolic constituents and their distribution in the seed coat and cotyledon of black soybean.
Extractable phenols, total flavonoid , total anthocyanin , antioxidant activity and in vitro digestibility of cooked black rice (BR) following high hydrostatic pressure (HHP) treatments (200–500 MPa/15 min) during 40 days of storage at 4 °C were evaluated in this study. Results showed that extractable phenols significantly (p < 0.05) increased between 12.07% and 4.89% for treated samples with 400 MPa and 500 MPa at day 1. Similar trends occurred in flavonoid, anthocyanin and antioxidant activity of cooked BR regardless of storage days, suggesting that HHP had a better retention of the above-mentioned compounds. However, all the samples showed a significant (p < 0.05) reduction in these antioxidant compounds during storage time. Compared with the control, higher in vitro hydrolysis , increased amount of rapidly digestible starch (RDS) and slowly digestible starch (SDS), as well as lower levels of resistant starch (RS) were observed in BR samples with HHP treatments. These findings indicate that HHP treatment could be a potentially applicable technique for producing cooked BR with enhanced nutrition and high quality.
危险品化学品经营许可证（带存储）