Nutrients in rice have been a hot topic in scientific studies for a long time. As an issue of debate in these studies, a quite amount of studies indicate that brown rice has greater benefit of nutritional value than white rice. Nevertheless, nutritional components of rice with remarkable variations between brown rice and white rice which could verify the proposition proposed above, have not been investigated comprehensively. In addition, the variation tendency requires to be described not only according to the two types of rice (brown rice and white rice) but also products of rice in different degrees of milling (DOM). This assay examined variations of rice components among different DOM using untargeted metabolomics approach. Rice processed in DOM values of 0, 5, 7, 9 and 11 were analyzed by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS). To detect nutritional components of rice which exhibit significant changes among different DOM, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were applied. On account of the analysis of the results, we found that the contents of sugars and sugar alcohols decreased with the rise of DOM due to the lack of bran layer. While the contents of phospholipids had rising tendency with the increase of DOM. In conclusion, in contrast to the common opinion, our results revealed that the nutritional values of rice changed in various situations. Rice in different DOM provided the maximum benefits in different cases. Accordingly, the variation tendency and regularity of rice components among different DOM had great contribution to the rational adjustment of rice production and consumption.
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Studies on rice metabolomics in different degrees of milling
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