不同方法提取发芽燕麦酚类物质的含量、组成和抗氧化活性比较  

Comparison of content,composition and antioxidant activity of germinated oat phenols by different extraction methods

作　　者：付晓燕[1] 隋勇[2] 谢笔钧[2] 孙智达[2] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2014年第15期54-57,62,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划项目(2006BAD27B09)

摘　　要：将燕麦种子进行发芽实验,分别采用传统溶剂提取法和酶辅助提取法对发芽前后燕麦酚类物质进行提取,比较两种方法提取的总酚含量、提取物组成及抗氧化活性的差异。结果表明:酶辅助提取法更有利于燕麦酚类物质的提取,但由于酶法提取物中5种主要蒽酰胺2c、2p、2f、t2和t3的相对含量较溶剂提取物存在一定程度差异,且酶解后产生了新的组分,导致其抗氧化活性较溶剂提取物有所降低。此外,发芽过程可作为提高燕麦酚类物质含量和抗氧化活性的有效方法。Oat seeds were steeped and germinated in this article.Phenol compounds from non-germination oat and germinated oat were extracted by solvent extraction method and enzyme assistant extraction method respectively. The total phenol content, composition and antioxidant activity of extracts by different extraction methods were analyzed.The results indicated that enzyme assistant extraction method was more beneficial to the extraction of oat phenols than solvent extraction method.There existed some differences between enzymatic extracts and solovent extracts on the relative content of avenanthramides 2c,2p,2f,t2 and t3.Meanwhile, new component was detected in enzymatic extracts,which might result in decrease of antioxidant activity.In addition, germination could be used as an effective method to increase oat phenol content and antioxidant activity.

关 键 词：燕麦 发芽 酚类物质 酶辅助提取 抗氧化活性 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]