藜麦萌发促进其活性成分的释放  

Quinoa Germination Promoted the Release of its Active Ingredients

作　　者：王雨 左永梅[2] 周学永 付荣霞 肖建中 任贵兴[4] 周海涛 WANG Yu;ZUO Yong-mei;ZHOU Xue-yong;FU Rong-xia;XIAO Jian-zhong;REN Gui-xing;ZHOU Hai-tao(Tianjin Engineering and Technology Research Center of Agricultural Products Processing,College of Food Science and Bioengineering,Tianjin Agriculture University,Tianjin 300384,China;Binhai Agricultural Research Institute,Hebei Academy of Agricultural and Forestry Sciences,Tangshan 063200,China;Tianjin Heima Industry and Trade Limited Company,Tianjin 301711,China;Institue of Crop Science,Chinese Academy of Agriculatural Sciences,Beijing 100081,China;Zhangjiakou City Academy of Agricultural Science,Zhangjiakou 075002,China)

机构地区：[1]天津市农副产品深加工技术工程中心,天津农学院食品科学与生物工程学院,天津300384 [2]河北省农林科学院滨海农业研究所,河北唐山063200 [3]天津市黑马工贸有限公司,天津301711 [4]中国农业科学院作物科学研究所,北京100081 [5]张家口市农业科学院,河北张家口0750002

出　　处：《现代食品科技》2020年第8期126-133,共8页Modern Food Science and Technology

基　　金：大学生创新训练国家级项目(201910061006);天津市科技支撑重点项目(18YFZCNC01270)。

摘　　要：本研究以青海藜麦为研究对象,考察了温度和时间对藜麦萌发干重的影响,分析了多酚、黄酮、皂苷、单宁、植酸等活性成分含量及产率变化。结果表明,萌发温度和时间对藜麦芽干重均有较大影响,在20℃条件下萌发24 h藜麦干重增加最大(25.20%),此后干重下降,而在其它温度条件下藜麦干重总体上呈减小的趋势。萌发温度和时间对藜麦芽中活性成分含量均有一定影响,在12~72h之间,藜麦芽中多酚、黄酮和皂苷含量随萌发时间延长而增加,而单宁含量则呈波动变化趋势,至72 h时,单宁含量在25℃条件下最高(2.08 mg/g),而在15℃条件下最低(0.70 mg/g);在15~35℃条件下藜麦芽植酸含量随萌发时间的延长而下降。本研究从活性成分产率的角度(为评价指标)进行综合分析,以提高多酚和黄酮的产率,降低皂苷、单宁和植酸等抗营养因子产率,最终筛选出的适宜萌发条件是:萌发温度30℃,萌发时间48~60 h。本研究为藜麦芽产品开发提供了实验依据。In this study,Qinghai quinoa was taken as the research object,the effects of germination temperature and time on the dry weight of germinated quinoa were investigated,then the contents and the yield changes of active ingredients such as polyphenols,flavonoids,saponins,tannins and phytic acid were analyzed.The results showed that the dry weight of quinoa sprouts was greatly influenced by germination temperature and time,and had the greatest increment(by 25.20%)after a 24 h germination at 20℃,with a decreasing trend detected in the dry weight of quinoa sprouts at other temperatures.The contents of active ingredients in quinoa sprouts were also affected by both germination temperature and time.After germination for 12 to 72 h,the contents of polyphenols,flavonoids and saponins in quinoa sprouts increased with germination time,while the tannin content showed a fluctuating trend.After germination for 72 h,the tannin content was the highest(2.08 mg/g)at 25℃but the lowest(0.70 mg/g)at 15℃.The content of the phytic acid content in quinoa sprouts decreased with prolonged germination time at a temperature between 15℃and 35℃.In the present study,a comprehensive analysis of the yields of active ingredients(as the evaluation indices)was conducted,to improve the yields of polyphenols and flavonoids and reduce the yields of anti-nutritional factors such as saponins,tannins and phytic acids.The optimum conditions for germination were finally established as follows:germination temperature 30℃,and germination time 48~60 h.This study provides an experimental basis for the development of quinoa sprout products.

关 键 词：藜麦 萌发温度 萌发时间 活性成分 

分 类 号：S519[农业科学—作物学]