电解水对荞麦芽酚酸含量及抗氧化能力的影响  

Effect of Electrolyzed Water on Phenolic Acid Content and Antioxidant Activity of Buckwheat Sprouts

作　　者：刘瑞[1] 于章龙 孙元琳[1] 王慧 李云龙 周素梅 LIU Rui;YU Zhanglong;SUN Yuanlin;WANG Hui;LI Yunlong;ZHOU Sumei(Department of Life Science,Yun Cheng University/Shanxi Key Laboratory of Characteristic Agro-Products Processing,Yuncheng,Shanxi 044000;Institute of Cotton Research,Shanxi Agricultural University,Yuncheng,Shanxi 044000;Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan,Shanxi 030031;School of Food and Health,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]运城学院生命科学系/特色农产品加工山西省重点实验室,山西运城044000 [2]山西农业大学棉花研究所,山西运城044000 [3]山西农业大学山西功能食品研究院,山西太原030031 [4]北京工商大学食品与健康学院,北京100048

出　　处：《核农学报》2022年第3期635-642,共8页Journal of Nuclear Agricultural Sciences

基　　金：国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2);山西省重点学科建设经费资助(FSKSC);运城学院博士科研启动项目(097-092058);运城学院2019年度学科研究项目(XK-2019005)。

摘　　要：为了能够更好地将发芽荞麦用作制备功能食品的原料,本研究采用理化指标不同的电解水制备荞麦芽,考察荞麦的发芽率及芽长、总酚含量、DPPH和ABTS自由基清除能力,以及铁离子还原力在发芽期间的动态变化,并分析各处理组发芽第7天荞麦芽中游离酚和结合酚种类和含量。结果表明,在7 d观测期内,电解水有利于荞麦发芽及生长。不同评价方法测定荞麦芽抗氧化能力的结果显示,pH值11.13电解水处理组发芽1~3 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05),而pH值3.21、pH值5.02和pH值9.02电解水处理组发芽5~7 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05)。各处理组荞麦芽中主要的游离酚均为绿原酸,且电解水处理组荞麦芽游离绿原酸含量均显著高于对照组(P<0.05)。自来水处理组荞麦芽主要结合酚为香豆酸,而电解水处理组荞麦芽主要结合酚为咖啡酸。本研究结果为电解水应用于功能性荞麦芽的制备提供了理论依据。In order to facilitate the application of germinated buckwheat as raw material for functional food preparation,electrolyzed water with different physicochemical parameters was used to produce buckwheat sprouts in the study.The dynamic change of germination rate,sprouts length,total phenol content,DPPH radical scavenging capacity,ABTS radical scavenging capacity and ferric ion reducing antioxidant power were investigated.The soluble and bound phenolic compounds of buckwheat sprouts in the 7 th germinaton day were also analyzed.The results showed that in the 7 days of observation period,electrolyzed water was beneficial to the germination and growth of buckwheat.Different antioxidant capacity evaluation methods were considered comprehensively.In germination day of 1 to 3,the total phenol content and antioxidant capacity of buckwheat sprouts in electrolyzed water with pH 11.13 treatment were higher than that of control group significantly(P<0.05),whereas in germination day of 5 to 7,the total phenol content and antioxidant capacity of buckwheat sprouts in electrolyzed water with pH 3.21,5.02 and 9.02 treatments were higher than that of control group significantly(P<0.05).The main soluble phenolic compounds of buckwheat sprout was chlorogenic acid,and the content of which in electrolyzed water treatments were higher than that of control significantly(P<0.05).The main bound phenolic compound of buckwheat sprout treated by tap water and electrolyzed water were p-coumaric acid and caffeic acid,respectively.The results of this study provided a theoretical basis for the application of electrolyzed water in the preparation of functional buckwheat sprouts.

关 键 词：电解水 荞麦芽 发芽 酚酸 抗氧化能力 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]