发芽青稞的营养品质及降血压效果  

Nutritional Quality and Antihypertensive Effect of Sprouted Highland Barley

作　　者：杜艳 梁锋 李婷玉 周文菊 陈正行 涂兆鑫 杨静 樊梅香 李娟 DU Yan;LIANG Feng;LI Tingyu;ZHOU Wenju;CHEN Zhengxing;TU Zhaoxin;YANG Jing;FAN Meixiang;LI Juan(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan Univer-sity,Wuxi 214122,China;Qinghai Tianyoude Technology Investment Management Group Co.,Ltd.,Xining 810016,China;Qinghai Highland Barley Resources Comprehensive Utilization Engineering Technology Research Center,Xining 810016,China;Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [2]青海天佑德科技投资管理集团有限公司,青海西宁810016 [3]青海省青稞资源综合利用工程技术研究中心,青海西宁810016 [4]江南大学江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《食品与生物技术学报》2023年第7期44-52,共9页Journal of Food Science and Biotechnology

基　　金：青海省科技厅应用基础研究项目(2021-ZJ-712);西宁市科技计划项目(2020-Y-15)。

摘　　要：作者以发芽前后青稞中β-葡聚糖、γ-氨基丁酸、游离氨基酸、总多酚等营养成分的质量分数以及β-葡聚糖酶、蛋白酶等酶活性为指标,并结合高血压大鼠收缩压、心率等指标的变化情况,研究萌发对青稞营养品质和其降血压效果的影响。结果发现,青稞β-葡聚糖、淀粉和蛋白质质量分数随萌发时间延长而降低,γ-氨基丁酸质量分数在萌发48 h达到最高,总多酚、总黄酮质量分数以及β-葡聚糖酶、淀粉酶和蛋白酶的活力随萌发时间延长而增加。总游离氨基酸质量分数尤其是必需氨基酸质量分数经萌发处理后显著升高(P<0.05),表明发芽能提高青稞营养价值。此外,与青稞相比,发芽青稞更利于降低高血压大鼠的收缩压、心率、血管紧张素Ⅱ和血管生成素(P<0.05),表明发芽青稞有更好的缓解高血压作用。This study investigated the effects of germination on nutritional quality and antihypertensive effect of highland barley by comparing the mass fraction ofβ-glucan,γ-aminobutyric acid,free amino acids,total polyphenols and other nutrients before and after the germination of highland barley,as well as the changes in enzyme activities such asβ-glucanase and protease,and systolic blood pressure and heart rate of hypertensive rats.The results showed that the mass fraction ofβ-glucan,starch and protein decreased with the prolonged germination time,while the mass fraction ofγ-aminobutyric acid reached its highest value at germination for 48 h.The mass fraction of total polyphenols and total flavonoids,as well as the activities ofβ-glucanase,amylase and protease increased with the increasing germination time.The total mass fraction of amino acids,especially the mass fraction of essential amino acids,significantly increased after germination(P<0.05),indicating that the nutritional value of highland barley could be improved by germination.In addition,compared with the non-germinated highland barley,the germinated highland barley showed a better efficacy in reducing the systolic blood pressure,heart rate,angiotensinⅡand angiopoietin in hypertensive rats(P<0.05),indicating a better effect on alleviating hypertension.

关 键 词：青稞 发芽 营养成分 辅助降血压 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]