不同光质对苦荞萌发过程中的黄酮类化合物及其抗氧化活性的影响  

Effects of light quality on flavonoids and antioxidant properties of germinated tartary buckwheat

作　　者：崔琳琳[1,2] 周一鸣[2] 季红斌[2] 唐文[2] 周小理[2] 

机构地区：[1]上海商学院酒店管理学院,上海201499 [2]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业科技》2016年第6期104-108,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31371761);国家燕麦荞麦产业技术体系项目(CARS-08-D-2-5);2013年上海高校实验技术队伍建设计划项目

摘　　要：本文以萌发3 d的苦荞为实验材料,通过红光、黄光、绿光、白光、蓝光、紫外A(254 nm)、紫外C(365 nm)七种不同的光质处理萌发过程中的苦荞,研究了不同光质对萌发苦荞中黄酮类化合物、抗氧化活性以及与黄酮合成和降解有关酶类的影响。实验结果表明:经紫外、蓝光、白光、绿光、黄光和红光处理均可显著地增加苦荞芽中总黄酮和芦丁的含量(与暗处理比较),不同处理之间有显著性差异(p<0.05)。C段紫外(UV-C)处理后,苦荞芽中总黄酮和芦丁含量最高,与对照相比分别提高了30.1%、40.9%,蓝光处理其次。同时,经光处理后,苦荞芽中黄酮类物质代谢的关键酶苯丙氨酸解氨酶(PAL)和察尔酮异构酶(CHI)活性均显著升高,与总黄酮和芦丁含量呈现正相关。此外,苦荞萌发过程中,光处理可增加苦荞芽对DPPH自由基的清除率,最高可达35.1%,清除率与总黄酮含量呈正相关,表明光处理可以通过增加苦荞芽中黄酮类物质含量进而提高苦荞的抗氧化活性。In this paper,the 3 d germinated buckwheat was used as the material. Effects of light quality（red light,yellow light,green light,white light,blue light,UV-A（356 nm） and UV-C（254 nm）） on flavonoids,antioxidant properties and relative enzymes of flavonoids for treating germinated tartary buckwheat. The results indicated that total flavonoid and rutin content in buckwheat sprouts was significantly increased under the treatment of ultraviolet,blue,white,yellow and red light in the germination process（compared with the dark treatment）,and there was significantly different between the different treatment（p〈0.05）. After the treatment of UV-C,total flavonoid and rutin contents in buckwheat sprout were the highest,and increased 30.1% and 40.9% compared with the control group, respectively. Moreover, activity of the key enzymes（ PAL and CHI） of flavonoids metabolism in buckwheat sprout were significantly increased,and positive correlated with the contents of total flavonoid and rutin,after the treatment of light. These results demonstrated that after the buckwheat sprout treated with light,the contents of flavonoids were increased by improving the activity of key enzymes in anabolism process of flavonoids. In addition,the DPPH free radical scavenging activity of buckwheat sprout could be increased by the light treatment,and increased up to 35.1% in the process of buckwheat germination. The scavenging activity was positive correlated with the total flavonoids content,and indicated that the flavonoids content in buckwheat sprouts could be increased by the light treatment to improve the antioxidant activity of buckwheat.

关 键 词：苦荞 萌发 光质 黄酮类化合物 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]