本研究主要是探討狐尾粟 (俗稱小米)，其不同部位 (全榖、脫殼、穀殼) 及不同處理方式 (生鮮、蒸煮) 之 一般組成分、抗氧化活性及抗氧化成分。不同組別小米，分別為全穀 (WG)、脫殼 (DG)、穀殼 (Hull) 及蒸煮脫 殼 (CG)。結果顯示，灰分、粗纖維及粗脂肪含量以穀殼為最高，而無氮化合物含量則以脫殼小米為最高。不 同組別小米經冷凍乾燥及磨粉後以70%丙酮萃取，其產率各別為穀殼10.63%、全穀10.42%、脫殼5.51%及蒸煮 脫殼小米5.35%。小米穀殼中總酚及類黃酮含量為最高，分別為12.12 GAE mg/g d.m.及2.54 CE mg/g d.m.。不同 組別小米之抗氧化成分含量依序為小米穀殼＞全榖小米＞脫殼小米＞蒸煮脫殼小米。蒸煮脫殼小米的類黃酮 含量高於脫殼小米，但總酚含量則低於脫殼小米。另外，小米穀殼萃取物在3,000 ppm時已具有相當好的抗氧 化活性。其DPPH自由基清除能力、還原力、總抗氧化能力及亞鐵離子螯合力分別為83.08%、OD700 nm = 0.664、 76.56%及29.01%。小米穀殼萃取物之主要酚類化合物為沒食子酸、阿魏酸及咖啡酸。小米穀殼中富含抗氧化 成分，因此本研究認為小米穀殼具有當作加工產品原料之開發潛力，且若搭配蒸煮方式應可提高其抗氧化活 性與抗氧化成分含量。

The purpose of this study was to investigate the proximate compositions, antioxidative components and antioxidative activity of different parts (including whole grain, dehull grain and hull) of foxtail millet with different treatment (including raw and steaming). Different groups of foxtail millet including hull (Hull), whole grain (WG), dehulled grain (DG) and cooking dehulled grain (CG) were used in this study. The results showed that the Hull had the highest ash, crude fiber and crude fat, and DG had the highest nitrogen-freeextract content. Different groups of foxtail millet were freeze-dried, ground to fine powder and then extracted with 70% acetone. Results showed that the extraction yields of different foxtail millet groups of Hull, WG, DG, and CG were 10.63%, 10.42%, 5.51% and 5.35%, respectively. Hull had the highest total phenolics and flavonoids content which were 12.12 GAE mg/g d.m. and 2.54 CE mg/g d.m., respectively. The order of antioxidative components content of different groups of foxtail millet was Hull > WG > CG > DG. The flavonoids content of CG was higher than that of DG, but the phenolics content was lower than that of DG. On the other hand, when the sample concentration was at 3,000 ppm, the Hull extract showed high antioxidative activity. The DPPH radical scavenging activity, reducing power, total antioxidant capacity (TEAC) and ferrous ion chelating power of the Hull extract were 83.08%, OD700 nm = 0.664, 76.56% and 29.01%, respectively. The major phenolic compounds of the Hull extracts were gallic, ferulic and caffeic acid. Foxtail millet hulls were rich in antioxidative components. Therefore, this study suggested that foxtail millet hull could be a potential material for food processing and cooked with steaming could increase antioxidative activity and antioxidative components content.