液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用  

Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat

作　　者：汪雪娇 孙旭春 兰永丽 李腾宇 师帅 杨霞 冯宪超[1] 李志西[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]山西杏花村汾酒集团有限责任公司,山西汾阳032200 [3]成都市青白江区市场和质量监督管理局,四川成都610300

出　　处：《食品科学》2017年第24期68-73,共6页Food Science

基　　金：国家自然科学基金面上项目(31771991);国家自然科学基金青年科学基金项目(31601497);2016年度第59批中国博士后科学基金面上项目(2016M591857);国家肉品质量安全控制工程技术研究中心开放基金项目(M2015K06;M2016K01);中央高校基本科研业务费专项(2452015062)

摘　　要：利用液态发酵技术富集苦荞渣中的营养物质,测定分析西农9940苦荞粉及其经液态发酵后所得苦荞渣的蛋白质、粗脂肪、矿物质、粗纤维、灰分、总黄酮、总酚含量以及氨基酸和脂肪酸组成,并以总还原能力、1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)自由基和2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)radical,ABTS+·)清除能力为指标对抗氧化活性进行综合评价。结果表明苦荞渣的蛋白质、粗脂肪、灰分、粗纤维、矿物质含量均显著提高,且液态发酵过程不改变苦荞粉的氨基酸及脂肪酸组成。苦荞渣的总酚含量为1 343.22 mg/100 g,显著高于苦荞粉559.76 mg/100 g,总黄酮含量为2 186.06 mg/100 g,显著低于苦荞粉2 464.10 mg/100 g,芦丁和槲皮素含量的测定也进一步证明发酵后苦荞渣的总黄酮含量显著降低,但其总还原能力、DPPH自由基和ABTS+·清除能力显著高于苦荞粉,说明经过发酵后苦荞渣的抗氧化能力更强。In order to enrich nutrients in tartary buckwheat residue by liquid-state fermentation,the contents of protein,crude fat,minerals,crude fiber,ash,total flavonoids,total phenolics,amino acid composition and fatty acid composition in Xinong 9940 tartary buckwheat flour and its residue left after being subjected to liquid-state fermentation were analyzed and the antioxidant activity was evaluated by total reducing capacity,1,1-dipheny1-2-picryl-hydrazyl（DPPH） radical scavenging,2,2＇-azinobis-（3-ethylbenzthiazoline-6-sulphonate）（ABTS） radical scavenging assays.The results showed that protein,crude fat,ash,crude fiber,minerals contents of buckwheat residue increased significantly after fermentation.Furthermore,liquid-state fermentation did not change the amino acid and fatty acid composition of buckwheat flour.The total phenolic content of tartary buckwheat residue was 1 343.22 mg/100 g,which was significantly higher than that of buckwheat flour（559.76 mg/100 g）,and the total flavonoids content was 2 186.06 mg/100 g,which was significantly lower than that of buckwheat flour（2 464.10 mg/100 g）.Moreover,the contents of the flavonoids rutin and quercetin significantly decreased after fermentation.However,the total reducing capacity,DPPH radical scavenging capacity,and ABTS^＋· scavenging ability were significantly higher than those of tartary buckwheat flour.These results indicated that tartary buckwheat residue showed stronger antioxidant after fermentation.

关 键 词：苦荞粉 发酵 多酚 黄酮 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]