摘要
萌发对于改善苦荞籽粒的食用感官及提高其营养价值具有重要意义。试验对苦荞的萌发工艺进行优化,并对萌发前后的苦荞抗氧化活性进行比较分析,同时对苦荞萌发期间芦丁和槲皮素成分的动态变化进行监测,从而为苦荞萌发物的高效制备和科学应用奠定理论基础。通过采用单因素试验结合响应面法,以苦荞种子发芽率和总黄酮含量为指标,优选出苦荞萌发的最佳条件:浸泡时间12 h、萌发时间59 h、萌发温度24℃,此时种子发芽率为89%,总黄酮含量为11.97 mg/g。随着萌发的进行,苦荞中的芦丁和槲皮素含量均有所提高,其中芦丁含量在萌发24h后增长明显,而槲皮素含量的增加主要发生在萌发初期6~12 h内。苦荞经萌发后,对DPPH·和ABTS+·清除能力较萌发前有所增强,由此可见,苦荞萌发有助于促进黄酮类物质的转化和合成,从而提高苦荞抗氧化活性。萌发后的苦荞可作为抗氧化功能食品开发的优良资源。
Germination is of great significance for improving the edible sensory of tartary buckwheat grains and increasing its nutritional value. Aim to optimize the germination process of tartary buckwheat and to monitor the dynamic changes of the components of rutin and quercetin during the germination of tartary buckwheat. The antioxidant activity of tartary buckwheat before and after germination was compared, which laid the theoretical foundation for the efficient preparation and scientific application of tartary buckwheat germination products. By adopting the single factor method combined response surface method and taking the germination rate of tartary buckwheat seeds and the content of total flavonoids as indicators, the optimal condition for the germination of tartary buckwheat was selected as the soaking time 12 h, the germination time 59 h, and the germination temperature 24 ℃. At this time, the seed germination rate was 89%, and the total flavonoid content was 11.97mg/g. With the progress of germination, the content of rutin and quercetin in tartary buckwheat increased, and the content of rutin increased significantly after 24 h of germination, while the increase of quercetin content mainly occurred at 6-12h of germination. After germination, tartary buckwheat had stronger scavenging ability to DPPH· and ABTS+· than before germination. It could be concluded that the germination of tartary buckwheat helped to promote the conversion and synthesis of flavonoids, thereby enhancing the antioxidant activity of tartary buckwheat. Tartary buckwheat after germination could be used as an excellent resource for the development of antioxidant functional foods.
作者
郭丽丽
李小兰
孙杰
杨晓莹
王小敏
秦楠
GUO Lili;LI Xiaolan;SUN Jie;YANG Xiaoying;WANG Xiaomin;QIN Nan(College of Traditional Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619)
出处
《食品工业》
CAS
2022年第11期6-12,共7页
The Food Industry
基金
山西省应用基础研究计划项目(201901D211544)
山西省教育厅高校科技创新计划项目(2019L0733)
山西中医药大学科技创新能力培育计划项目(2021PY-ZD-02)。
关键词
苦荞
萌发
工艺
黄酮
抗氧化
tartary buckwheat
germination
process
flavonoids
antioxidant activity
