超声波处理对荞麦种子营养物质累积以及抗氧化活性的影响  

Effect of ultrasonic treatment on nutritional accumulation and antioxidant activity of common buckwheat

作　　者：张冬晨[1] 刘海杰[1] 刘瑞[1] 郝建雄[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《食品工业科技》2015年第7期69-73,78,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31201437);"十二五"国家科技支撑计划项目(2012BAD29B04-1-1)

摘　　要：采用超声波对荞麦种子进行预处理,测定其萌发率,比较了萌发过程中水分含量、可溶性糖、粗蛋白、总酚和总黄酮的含量,以及体外抗氧化活性的变化。结果表明：10~20min的超声波处理可以提高荞麦的发芽率,而且萌发后荞麦芽的品质有所提高,其抗氧化物质有一定程度的累积,体外抗氧化活性增强。其中以超声波处理20min效果最理想,发芽率提高至94%,总酚含量达到180.8μg GAE/m L,总黄酮含量为156.701mg芦丁/g样品,DPPH自由基清除活力达到最大值（0.197mg Trolox eq/g冻干样）。荞麦萌发之前采用适宜的短时间的超声波处理,不仅能促进萌发,还能促进其抗氧化能力的提高。To determine the effect of ultrasonic treatment on buckwheat sprouts,the common buckwheat seeds were pretreated with ultrasonic in different time.The germination rate, as well as the content of water, soluble sugar, crude protein, phenolic composition and total flavonoids were determined. Meanwhile, their antioxidant activities （reducing power and DPPH radical scavenging activity）were determined and then compared.The results showed that a certain time（ 10--20min）treatment could promote germination rate,all the determined nutritional composition and the antioxidant activities.The treatment with 20rain had the best antioxidant results with the total phenol content was up to 180.8ug GAE/mL,the total flavonoids content was 156.701 mg rutin/g sample and the DPPH radical scavenging activity had a maximum value.Meanwhile,the treatment also increased the germination rate,which was 94%.Therefore,a proper and short-time ultrasonic treatment do well to the germination and antioxidant activity.

关 键 词：超声波 荞麦 营养物质累积 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]