藜麦固态发酵及其产物的体外抗氧化性质研究  

Research on Vitro Antioxidant Properties of Quinoa Solid-State Fermentation and its Products

作　　者：李梦瑶 石俊如 布合加尔·克热木尼亚孜 曹洪伟 黄凯 李森[1] 管骁[1] LI Meng-yao;SHI Jun-ru;BUHEJIAER Kerremuniyazi;CAO Hong-wei;HUANG Kai;LI Sen;GUAN Xiao(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《粮油食品科技》2021年第4期30-36,共7页Science and Technology of Cereals,Oils and Foods

基　　金：上海市青年科技英才扬帆计划(34-20-308-004);上海市科委地方高校能力建设项目(20060502100)。

摘　　要：筛选不同颜色藜麦营养价值较高的品种并揭示藜麦品种间抗氧化性质的差异。以红藜、白藜、黑藜三种不同颜色种类的藜麦为原料,对其进行固态发酵,从总糖、总酸、氨基酸态氮、pH值四个方面评价藜麦固态发酵产物的营养价值,对总酚含量进行测定,以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、铁离子的还原能力等为外抗氧化指标,通过单因素实验探究不同颜色的藜麦品种对固态发酵产物抗氧化性的影响。结果表明:以大米为参照,在相同发酵条件下,大米的总糖含量明显高于藜麦(P<0.05),不同颜色的藜麦总糖含量存在差异;黑藜和红藜的总酸含量明显高于白藜(P<0.05);藜麦的氨基酸态氮含量高于大米(P<0.05),且黑藜与红藜相近略高于白藜;黑藜的DPPH清除率高于红藜与白藜;藜麦的铁离子还原能力远高于大米,且红黑藜的还原能力较强。在三种藜麦中,黑藜与红藜的抗氧化性较强,营养价值也更高,白藜在总糖与总酸上更为均衡化。In order to filter quinoa varieties with higher nutritional value and reveal the differences in antioxidant properties between quinoa varieties,this paper used red quinoa,white quinoa and black quinoa as raw materials,and conducted solid-state fermentation on quinoas.The total sugar content,total acid content,amino acid nitrogen content and pH value in fermentation products were considered to evaluate the nutritional value of quinoa solid-state fermentation products.The total phenol content was examined,scavenging activity to DPPH free radicals.Iron ion reduction ability were as the antioxidant index,while the effect of different colors of quinoa varieties on the antioxidant properties of solid-state fermentation products was explored through single factor experiments.Taking rice as a reference,under the same fermentation conditions,the total sugar content of rice was significantly higher than that of quinoa(P<0.05),while the total sugar content of quinoa of different colors was also different.The total acid content of black quinoa and red quinoa was significantly higher than that of white quinoa(P<0.05).The amino acids nitrogen content of quinoa was higher than that of rice(P<0.05),and black quinoa and red quinoa were slightly higher than white quinoa.The scavenging activity to DPPH free radicals of black quinoa was higher than that of red quinoa and white quinoa.The iron reduction ability of quinoa was much higher than that of rice,and red and black quinoa were stronger.Among the three types of quinoa,the black quinoa and red quinoa had stronger antioxidant properties and higher nutritional value,but the white quinoa was more balanced in total sugar and total acid.

关 键 词：藜麦 抗氧化性 固态发酵 自由基清除率 

分 类 号：TS201.4[轻工技术与工程—食品科学]