燕麦发芽过程中酚类物质的变化  

Changes in Phenols during Oat Germination

作　　者：付晓燕[1] 胡崇琳[1] 田斌强[1] 孙智达[1] 谢笔钧[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第5期137-142,共6页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B09)

摘　　要：对燕麦种子进行发芽实验,并分析酚类物质在发芽过程中的含量、组成及抗氧化活性变化。结果表明:燕麦发芽过程中,酚类物质的含量明显提高,且芽和根中总酚的相对含量高于籽粒;发芽前后不同部位多酚的组成不同,从而导致其抗氧化活性存在差异。抗氧化实验结果显示:原样、6d籽粒、6d芽和6d根的多酚提取物具有较强的还原力(EC50值分别为86.47、61.96、98.54μg/mL和51.98μg/mL)和清除DPPH自由基(IC50值分别为26.90、15.43、30.71μg/mL和21.30μg/mL)及NO-2(IC50值分别为0.653、0.441、1.353mg/mL和0.227mg/mL)的能力,且发芽可以作为一种提高燕麦利用价值的有效手段。Changes in the content,and composition and antioxidant activity of phenolic compounds during oat germination were analyzed.The results showed that total phenol content in oat went up notably with the extension of germination,and oat buds and roots had higher total phenol content than oat grains,which resulted in a difference in antioxidant activity.Ungerminated oat seeds,6-day germinated oat grains,6-day germinated oat buds and 6-day germinated oat roots had strong reducing power,with EC50（median effective concentration） of 86.47,61.96,98.54μg/mL and 51.98μg/mL,respectively,and strong abilities to scavenge DPPH free radicals,with IC50（median inhibitory concentration） of 26.90,15.43,30.71μg/mL and 21.30μg/mL and nitrite,with IC50 of 0.653,0.441,1.353 mg/mL and 0.227 mg/mL.Therefore,germination is an effective method to elevate the utilization value of oat.

关 键 词：燕麦 发芽 多酚 高效液相色谱 抗氧化活性 

分 类 号：S512.6[农业科学—作物学]