不同粒色藜麦活性成分含量及体外活性研究  

Study on the Content and in Vitro Activity of Active Components in Different Grain Color Quinoa

作　　者：王海云[1] WANG Haiyun(Maanshan Teachers College,Maanshan 243000,China)

机构地区：[1]马鞍山师范高等专科学校,安徽马鞍山243000

出　　处：《食品安全导刊》2024年第1期89-92,96,共5页China Food Safety Magazine

基　　金：安徽省教育厅科学研究项目(KJ2020A0883);安徽省教育厅高等学校质量工程项目(2021jyxm1465)。

摘　　要：本文选取青海海西蒙古族藏族自治州白、红、黑三色藜麦,测定其总黄酮和花青素的含量,并对其抗氧化活性及抑菌活性进行探究。结果表明,不同粒色的藜麦中总黄酮和花青素含量差异显著,其中黑色藜麦的总黄酮和花青素含量显著高于红色藜麦和白色藜麦,达到了2.811 mg·g^(-1)和57.88μg·g^(-1)。花青素含量和总黄酮含量呈显著正相关。藜麦中总黄酮对菌种的抑制效果依次为大肠杆菌>枯草芽孢杆菌>金黄色葡萄球菌,最小抑菌浓度分别为大肠杆菌16 mg·mL^(-1)、枯草芽孢杆菌32 mg·mL^(-1)、金黄色葡萄球菌256 mg·mL^(-1)。三色藜麦总黄酮均具有较强的抗氧化和抑菌活性,且黑色藜麦最强。In this paper,white,red and black quinoa in Qinghai Haixi Mongolian and Tibetan Autonomous Prefecture were selected to determine the content of total f lavonoids and anthocyanins,and their antioxidant activity and antibacterial activity were investigated.The results showed that the contents of total flavonoids and anthocyanins in quinoa with different grain colors were significantly different.The contents of total flavonoids and anthocyanins in black quinoa were significantly higher than those in red quinoa and white quinoa,reaching 2.811 mg·g^(-1) and 57.88μg·g^(-1),respectively.There was a significant positive correlation between anthocyanin content and total f lavonoid content.The inhibitory effect of total flavonoids from quinoa seeds on bacteria was in the order of Escherichia coli>Bacillus subtilis>Staphylococcus aureus.The minimum inhibitory concentrations of Escherichia coli,Bacillus subtilis and Staphylococcus aureus were respectively 16 mg·mL^(-1),32 mg·mL^(-1) and 256 mg·mL^(-1).The total flavonoids of three-color quinoa have strong antioxidant and antibacterial activities,and black quinoa is the strongest.

关 键 词：藜麦 总黄酮 抗氧化 抑菌 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]