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  • 梁雨荷,党斌,杨希娟,张杰,杜艳,梁锋.萌发青稞营养成分、多酚含量及抗氧化活性研究[J].食品科学技术学报,2019,37(2):70-81.    [点击复制]
  • LIANG Yuhe,DANG Bin,YANG Xijuan,ZHANG Jie,DU Yan,LIANG Feng.Study on Changes of Nutrients, Polyphenol Contents, and Antioxidant Activities of Germinated Hulless Barley[J].Journal of Food Science and Technology,2019,37(2):70-81.   [点击复制]
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萌发青稞营养成分、多酚含量及抗氧化活性研究
梁雨荷,党斌,杨希娟,张杰,杜艳,梁锋
0
(青海大学 农林科学院, 青海 西宁 810016;青海省青藏高原农产品加工重点实验室, 青海 西宁 810016;青海大学 农林科学院, 青海 西宁 810016;青海省青藏高原农产品加工重点实验室, 青海 西宁 810016;青海省农林科学院 农业部农产品质量安全风险评估实验室, 青海 西宁 810016;青海华实科技投资管理有限公司 青海省青稞资源综合利用工程技术研究中心, 青海 西宁 810016)
摘要:
以瓦蓝、14-946、昆仑15号青稞为原料,研究了不同萌发时间对青稞主要营养成分、多酚含量及抗氧化活性的影响。结果表明:在萌发期间,青稞中的总淀粉、β-葡聚糖、游离酚、结合酚、总酚及游离黄酮含量呈下降趋势,脂肪、蛋白、纤维及结合黄酮与总黄酮含量呈上升趋势。萌发处理显著提高了参试青稞游离态提取物清除DPPH自由基能力,降低了青稞游离态提取物的铁离子还原能力及ABTS自由基的清除能力;显著降低了参试青稞结合态提取物清除DPPH自由基、ABTS自由基能力及铁离子还原能力。蓝色青稞(瓦蓝)经萌发后其游离态提取物具有较强抗氧化活性,黑粒青稞(14-946)经萌发后其结合态提取物能保存较强的抗氧化活性。相关分析表明,青稞中主要营养成分(脂肪、总淀粉、纤维、β-葡聚糖)含量与多酚及抗氧化活性有显著的相关性,营养成分含量的高低可以用来评估其酚类物质含量与抗氧化活性;游离酚、结合酚与3种抗氧化能力均呈极显著正相关,说明酚酸类物质是青稞不同形态多酚提取物抗氧化活性的主要贡献者,这为选择专用型青稞品种提供了便捷的方法。萌发可以改变青稞中的营养成分、多酚含量及抗氧化活性,因此选择合适的青稞籽粒颜色与适宜的萌发时间能更好地保留青稞的生物活性物质,有益于青稞资源的开发利用。
关键词:  青稞  萌发  营养  多酚  抗氧化
DOI:10.3969/j.issn.2095-6002.2019.02.011
投稿时间:2018-10-31
基金项目:
Study on Changes of Nutrients, Polyphenol Contents, and Antioxidant Activities of Germinated Hulless Barley
LIANG Yuhe,DANG Bin,YANG Xijuan,ZHANG Jie,DU Yan,LIANG Feng
(Academy of Agricultural and Forestry Sciences, Qinghai University, Xining 810016, China;Qinghai Province Tibetan Plateau Laboratory of Agric-Product Processing, Xining 810016, China;Academy of Agricultural and Forestry Sciences, Qinghai University, Xining 810016, China;Qinghai Province Tibetan Plateau Laboratory of Agric-Product Processing, Xining 810016, China;Laboratory of Quality & Safety Risk Assessment for Agro-products, Ministry of Agriculture, Qinghai Academy of Agriculture and Forestry Sciences, Xining 810016, China;Qinghai Province Hulless Barley Resources Comprehensive Utilization Engineering Technology Research Center, Qinghai Huashi Technology Investment Management Ltd, Xining 810016, China)
Abstract:
In this study, the effects of different germination time on the main nutrients, polyphenol contents, and antioxidant activities of hulless barley were studied using Walan, 14-946, and Kunlun No.15 hulless barley as materials. The results showed that the contents of total starch, β-glucan, free phenol, bound phenol, total phenol, and free flavonoids decreased in the hulless barley, and the contents of fat, protein, fiber, bound flavonoids, and total flavonoids increased. The germination treatment significantly improved the DPPH radical scavenging capacity of the free extracts and reduced the iron ion reducing ability and the ABTS radical scavenging capacity of the conjugated extracts. The free extracts of germinated blue hulless barley (Walan) had strong antioxidant activities while the conjugated extracts of germinated black granules (14-946) had strong antioxidant activities. Correlation analysis showed that the contents of main nutrients (fat, total starch, fiber, β-glucan) in hulless barley was significantly correlated with contents and antioxidant activities. Therefore, the main nutrients contents could be used to evaluate phenolic contents and antioxidant activities. The antioxidant capacities were positively correlated with the contents of free and bound polyphenols, which could provide a simple method to select the special type of hulless barley varieties. The results showed that germination could change the nutrient, polyphenols contents and antioxidant activities of hulless barley. Therefore, the appropriate color of hulless barley seeds and suitable germination time were important to preserve the bioactive substances of hulless barley and is beneficial to development and utilization of hulless barley resources.
Key words:  hulless barley  germination  nutrient  polyphenol  antioxidation