小麦发芽过程中酚类物质及其抗氧化活性的变化  

Changes of phenolic compounds and their antioxidant activities during wheat germination

作　　者：金舟 徐颖 王敏 王津 王莎莎 刘零怡 沈汪洋 刘连亮[3] JIN Zhou;XU Ying;WANG Min;WANG Jin;WANG Shasha;LIU Lingyi;SHEN Wangyang;LIU LianLiang(Food Science and Engineering of Wuhan Polytechnic University,Wuhan 430000,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430000,China;College of Food and Pharmaceutical Science,Ningbo University,Ningbo 315800,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430000 [3]宁波大学食品与药学学院,浙江宁波315800

出　　处：《食品与发酵工业》2019年第5期199-202,共4页Food and Fermentation Industries

基　　金：湖北省自然科学基金项目(2017CFB308);国家自然科学基金项目(31601476)

摘　　要：以扶麦1228为研究对象,探讨小麦在发芽过程中酚类化合物成分和含量的变化,及其对抗氧化活性的影响。结果表明,发芽能显著提高小麦总酚含量(P<0.01),且受到发芽时间的影响,发芽小麦的酚类化合物种类更加丰富,抗氧化活性更强,其中的酚类化合物主要包括咖啡酸、羟基酪醇、香草醛、对羟基苯甲酸、绿原酸、芹菜素、没食子酸、阿魏酸、芦丁、对香豆酸等。发芽能够促进小麦酚类化合物的形成,并提高其抗氧化活性,发芽小麦可作为一种潜在的天然抗氧化剂来源。This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat ( P <0.01). Meanwhile, germinated wheat had more abundant phenolic compounds and stronger antioxidant activities during germination. The phenolic compounds in germinated wheat mainly included caffeic acid, hydroxytyrosol, vanillin, etc. Moreover, ABTS, DPPH, and FRAP methods showed that germination significantly increased ( P <0.01) the antioxidant capacity of wheat. These results indicated that germination could promote the formation of phenolic compounds in wheat and increase its antioxidant activity, which means that germinated wheat could be used as a potential source of natural antioxidants.

关 键 词：发芽 小麦 酚类化合物 抗氧化活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]