摘要
为研究氯化盐是否在种子萌发过程中对酚类物质的富集发挥作用,采用水培法,研究了外源添加1. 5mmol/L NaCl、6 mmol/L CaCl_2和1. 5 mmol/L NaCl+6 mmol/L CaCl_2处理对大豆芽苗生长指标、总酚含量、酚酸含量及抗氧化能力的影响。结果表明:NaCl和CaCl_2单独处理均能促进大豆芽苗的生长,两者联合处理时促进效果更明显; NaCl-CaCl2作用下,大豆芽苗的总酚含量和酚酸含量均大幅增加,DPPH清除能力和ABTS清除能力得到提高。由此可见,NaCl-CaCl2对增强大豆芽苗的酚类物质含量及提高其抗氧化能力具有重要作用。
In order to investigate whether chloride salt affects phenolics contents during soybean germination,effects of exogenous NaCl(1.5mmol/L),CaCl2(6mmol/L),and NaCl combined CaCl2(1.5mmol/L NaCl+6mmol/L CaCl2) treatments on the sprouts growth index,total phenolics contents,phenolic acids contents,and antioxidant capacity were studied.The results showed that NaCl and CaCl2 treatment alone could promote the soybean sprouts growth,and the effect was more obvious under NaCl-CaCl2 treatment.Simultaneously,the contents of total phenolics and phenolic acids in soybean sprouts increased significantly under NaCl-CaCl2 treatment.DPPH and ABTS radical scavenging activities also improved after NaCl-CaCl2 treatment.This indicated that NaCl-CaCl2 treatment plays an important role in enhancing the contents of phenolics and improving the antioxidant capacities of soybean sprouts.
作者
余茜
马燕
范丹君
龚茹怡
王沛
顾振新
杨润强
YU Qian;MA Yan;FAN Danjun;GONG Ruyi;WANG Pei;GU Zhenxin;YANG Runqiang(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第1期152-158,共7页
Food and Fermentation Industries
基金
中央高校科研科研业务费自主创新重点项目(KYZ201744)
国家大学生创新训练项目(201710307058)
