甜荞和苦荞籽中多酚存在形式与抗氧化活性的研究  

Comparison of antioxidant activity and the content of free and bound phenolics in common buckwheat and tartary buckwheat particles

作　　者：杨红叶[1] 杨联芝[2] 柴岩[3] 王玉堂[1] 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]中州大学化工食品学院,河南郑州450000 [3]西北农林科技大学农学院,陕西杨凌712100

出　　处：《食品工业科技》2011年第5期90-94,97,共6页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD02B06);陕西省自然科学基金(2006C107)

摘　　要：目的:对比研究两种荞麦籽粒在多酚物质分布、存在形式和抗氧化活性上的差异。方法:以甜荞、苦荞的麸皮和内粉为试材,分别测定其中自由态多酚(free phenolics)、结合态多酚(bound phenolics)、黄酮及芦丁的含量,并利用ABTS+·、DPPH·清除实验及抑制β-胡萝卜素氧化模型分别考察其抗氧化活性。结果:各样品中总酚、总黄酮含量由高到低依次为:苦荞麸粉>苦荞粉>甜荞麸>甜荞粉,各样品间存在显著性差异,其中苦荞麸的总酚与总黄酮含量分别为2433.98mgGAeq/100gDW、3306.60mgRutineq/100gDW,苦荞中芦丁含量远高于甜荞,其中苦荞粉、麸中芦丁含量分别是甜荞对应部位的183～275和136～207倍,但同种荞麦麸、粉间芦丁含量无显著差异。其次,荞麦多酚主要以自由酚形式存在,苦荞粉与甜荞粉自由酚占总酚比例分别为96%、93%,苦荞麸与甜荞麸自由酚占总酚比例分别为95%、88%。此外,荞麦抗氧化能力与多酚含量之间呈线性相关(P>0.90),且苦荞麦麸抗氧化活性最强。结论:荞麦麸多酚含量明显高于荞麦粉,且主要以自由酚形式存在,它们具有较强的抗氧化活性,是优质的功能性食品资源,尤其是苦荞麸。Object：To compare the free,bound and total phenolics content and antioxidant capacities of common and tartary buckwheat and to evaluate the main anti-oxidative grain milling fractions of the two spices.Methods：Bran and flour of common and tartary buckwheat were examined and compared for their free radical scavenging properties against 2,2-diphenyl-1-picrylhydrazyl radical （DPPH·）,cation ABTS and β-carotene bleaching assay,total phenolic content （TPC） and total flavonoids content （TFC）.Results： The TPC and TFC decreased in the following order：tattary buckwheat brantartary buckwheat flourcommon buckwheat brancommon buckwheat four,and had significant differences （p0.05）.Tartary buckwheat bran had the greatest TPC and TFC,with 2433.98mg GA eq/100g DW and 3306.60mg Rutin eq/100g DW,respectively.The rutin contents in flour and bran of tattary buckwheat were 183～275 times and 136～207 times,respectively,higher than those of common buckwheat,while no significant differences between flour and bran in the same type buckwheat.The most buckwheat phenolics were in free form,96% and 93% in tartary and common flour,and 95% and 88% in tartary and common buckwheat bran,respectively.In addition,there was a closely relationship between buckwheat phenolics and anti-oxidant activities（r0.90）.Coclusion：Tartary buckwheat were recommended for their higher anti-oxidative activity,as well as being an excellent dietary source of phenolic compounds,particularly for tartary buckwheat bran,being rich in free phenolics.

关 键 词：苦荞麦 甜荞麦 多酚 黄酮 抗氧化活性 芦丁 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]