发芽和水热处理对苦荞活性成分及功能特性的影响  

Effects of sprouting and hydrothermal treatment on active components and functional properties of tartary buckwheat

作　　者：罗佳倩 周丽玲 李高阳 袁洪燕[2,3,4] 谢秋涛 LUO Jia-qian;ZHOU Li-ling;LI Gao-yang;YUAN Hong-yan;XIE Qiu-tao(Longping Branch Graduate School,Hunan University,Changsha,Hunan 410125,China;Hunan Provincial Key Laboratory for Fruits and Vegetables Storage and Quality Safety,Changsha,Hunan 410125,China;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha,Hunan 410125,China;Hunan Agricultural Products Processing Institute,Hunan Academy of Agricultural Sciences,Changsha,Hunan 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙410125 [3]湖南省果蔬加工与质量安全国际科技创新合作基地,湖南长沙410125 [4]湖南省农业科学院农产品加工研究所,湖南长沙410125

出　　处：《食品与机械》2023年第4期142-150,共9页Food and Machinery

基　　金：湖南省现代农业产业技术体系—旱粮产业技术体系项目;湖南省重点研发计划项目(编号:2021NK2014)。

摘　　要：目的:提高苦荞功效组分含量及其体外抗氧化能力与α-淀粉酶抑制活性。方法:以苦荞为研究对象,考察发芽、发芽结合水热处理对苦荞中功效组分(总黄酮、总酚、芦丁、槲皮素)、抗性淀粉含量、抗氧化活性、α-淀粉酶抑制率的影响,并通过主成分分析对样品品质进行综合评价。结果:发芽组中总黄酮、芦丁含量均在发芽6 d时达到最大值,分别为26.54,13.88 mg/g,为未发芽组的1.22,2.95倍;多酚含量在发芽2 d时达到最大值,为23.44 mg/g,较未发芽组增加了29.1%;α-淀粉酶抑制率在发芽4 d时达到最大值,为37.29%;槲皮素含量在发芽4 d时达到最大值,为7.65 mg/g;抗性淀粉含量在发芽1 d时达到最大值,为34.92%。发芽结合水热处理组中,发芽6 d沸水处理的总黄酮含量最高(31.89 mg/g),为未发芽组的1.47倍;发芽3 d沸水处理的总酚含量最高(31.26 mg/g),较未发芽组增加了72.2%;发芽4 d沸水处理的α-淀粉酶抑制率最高(47.33%),较未发芽组增长了47.90%;发芽1 d沸水处理的芦丁含量最高(22.31 mg/g),为未发芽组的4.75倍;发芽4 d沸水处理的槲皮素含量最高(9.8 mg/g);发芽6,5,4,2 d沸水处理的DPPH自由基清除率、ABTS自由基清除率、羟自由基清除率与铁离子还原能力最大,分别为62.72%,65.18%,33.36%,13.44 mmol;发芽4 d沸水处理的抗性淀粉含量最大(46.73%)。主成分分析结果显示发芽4 d结合水热处理综合评分最高。结论:发芽后苦荞功效组分含量和功能效果均有所提高,且发芽结合水热处理较发芽组品质更佳。Objective:To improve the content of effective components,in vitro antioxidant capacity andα-amylase inhibition rate of tartary buckwheat.Methods:Using Tartary buckwheat as raw material,the effects were studied,including the sprouting and sprouting combined with hydrothermal treatment on the effective components(total flavonoids,total phenols,rutin and quercetin),the antioxidant activity and hypoglycemia in tartary buckwheat.And the quality of the samples was comprehensively evaluated by principal component analysis.Results:The contents of flavonoids and rutin in germinated group reached the maximum at 6 days after germination,which were 26.54 mg/g and 13.88 mg/g,1.22 and 2.95 times of those in non-germinated group,respectively.The content of polyphenols reached the maximum of 23.44 mg/g on the 2 nd day after germination,which was 29.1%higher than that in the non-germinated group.The inhibition rate ofα-amylase reached the maximum of 37.29%on the 4 th day of germination.Quercetin content reached the maximum of 7.65 mg/g on the 4 th day of germination.The content of resistant starch reached the maximum of 34.92%on the first day after germination.In the germinating combined with hydrothermal treatment group,the content of flavonoids reached the maximum of 31.89 mg/g on the 6 th day,which was 1.47 times of that in ungerminated group.The content of polyphenols reached the maximum of 31.26 mg/g on the 3 rd day,which was 72.2%higher than that in the non-germinated group.The inhibition rate ofα-amylase reached the maximum of 47.33%on the 4 th day,which increased by 47.90%compared with the non-germinated group.The content of rutin reached the maximum of 22.31 mg/g on the first day,which was 4.75 times of that in the non-germinated group.The content of quercetin reached the maximum of 9.8 mg/g on the 4 th day combined with hydrothermal treatment.The scavenging rate of DPPH radical,ABTS radical,and hydroxyl radical and ferric reducing antioxidant power reached the maximum on the 6 th,5 th,4 th and 2 nd day combined with

关 键 词：发芽 水热处理 苦荞 功能成分 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]