NaCl和CaCl_(2)对箭筈豌豆芽苗菜酚类物质积累与抗氧化性的影响  

Effects of NaCl stress and CaCl_(2)supplemental on phenolic accumulation and antioxidant activity in common vetch sprouts

作　　者：赵齐燕 唐宁 赵德宸 张博雅 程永强 ZHAO Qi-yan;TANG Ning;ZHAO De-chen;ZHANG Bo-ya;CHENG Yong-qiang(Beijing Key Laboratory of Functional Food from Plant Resources,College of Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院植物源功能食品北京市重点实验室,北京100083

出　　处：《食品与机械》2022年第7期47-56,共10页Food and Machinery

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(编号:CARS-22)。

摘　　要：目的:开发箭筈豌豆菜用价值,探究盐溶液对箭筈豌豆芽苗菜酚类物质积累与抗氧化能力影响。方法:通过超高效液相色谱分析NaCl和CaCl_(2)对箭筈豌豆酚类物质积累的影响,并与豌豆苗、黄豆芽和绿豆芽进行对比,探究盐溶液处理下PAL、C4H、4CL关键酶活力与基因相对表达量变化、抗氧化酶活性变化和抗氧化能力变化。结果:NaCl和CaCl_(2)共同处理后箭筈豌豆芽苗菜总酚含量由(10.63±0.40)mg GAE/g DW提升至(15.76±0.36)mg GAE/g DW。箭筈豌豆芽苗菜中共检出16种酚酸成分,在两种盐离子共同作用下,芦丁含量由(22.50±0.49)mg/kg DW增长至(57.38±0.87)mg/kg DW,分别为豌豆苗、黄豆芽、绿豆芽的79.69,260.82,5.89倍。Na;通过提高PAL、4CL和C4H基因相对表达量提高了酶活力,Na;和Ca;共同处理下基因相对表达量下降或无显著变化而酶活力提高。结论:NaCl和CaCl_(2)混合培养箭筈豌豆芽苗菜能够富集酚类物质,提升抗氧化能力。Objective:The study aimed to develop the vegetable value of common vetch(CV)and explore the effects of salt solution on phenolic accumulation and antioxidant activity in CV sprouts.Methods:The effects of NaCl stress and supplemental CaCl_(2)on free and combined phenolic accumulation in CV sprouts were analysed by UPLC in comparison with pea sprouts,soybean sprouts and mung bean sprouts.The changes of key enzyme activities and gene relative expression levels of PAL,C4 H and 4 CL,antioxidant enzyme activities and antioxidant activities were investigated under NaCl and CaCl_(2)treatments.Results:The total phenolics increased from(10.63±0.40)mg GAE/g DW to(15.76±0.36)mg GAE/g DW with the co-treatment of NaCl and CaCl_(2).Sixteen phenolic acids were detected in CV sprouts.The content of Rutin increased from(22.50±0.49)mg/kg DW to(57.38±0.87)mg/kg DW with the co-treatment,which was 79.69,260.82,5.89 times of pea sprout,soybea sprout and mung bean sprout respectively.Na;increased enzyme activities of PAL,4 CL and C4 H by increasing their relative gene expression levels.However,the co-treatment increased enzyme activities but their relative gene expression levels decreased or didn’t change significantly.Conclusion:The co-treatment of NaCl and CaCl_(2)can enrich the phenolic content and enhance its antioxidant activity of CV sprouts.

关 键 词：箭筈豌豆芽苗菜 NACL CaCl_(2)酚酸 基因相对表达量 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]