苦荞籽粒结构中酚类及蛋白的组成和分布  

Composition and Distribution of Phenols and Proteins in Tartary Buckwheat Kernel

作　　者：王惠君 武冰冰 黄清清 郁春蕾 陈中伟[1] 徐斌[1] Wang Huijun;Wu Bingbing;Huang Qingqing;Yu Chunlei;Chen Zhongwei;Xu Bin(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《中国粮油学报》2025年第1期50-57,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省科技计划(现代农业)项目(BE2021347)。

摘　　要：为了探明苦荞籽粒中呈苦物质的分布,本研究通过手工剥离得到麸皮、胚乳和子叶,采用高效液相色谱、电泳等技术方法,分析酚酸、黄酮、蛋白及芦丁降解酶在3种籽粒结构中的组成和含量,从而探明酚类及呈苦物质在苦荞籽粒结构中的分布。结果表明,苦荞中酚酸物质主要以游离态的原儿茶酸和p-羟基苯甲酸的形式存在于子叶和麸皮中。其中,原儿茶酸富集在子叶中,p-羟基苯甲酸则富集在麸皮中。苦荞中的黄酮以芦丁、槲皮素为主,其中,芦丁主要存在子叶中,槲皮素则存在于麸皮和子叶中,且在前者中含量高于后者。苦荞籽粒结构层中蛋白质以清蛋白和谷蛋白为主,且小分子蛋白的含量较高。麸皮中芦丁降解酶的活性最高,分别是子叶和胚乳中酶活的4倍和13倍。本研究结果将为苦荞的高效分级制粉、脱苦和食品化提供基础数据支撑。s:To investigate the distribution of bitter substances in Tartary buckwheat kernels,in this paper,the bran,endosperm,and cotyledon were manually isolated from kernels.The compositions and contents of phenolic acid,flavone,proteins and rutin-degrading enzymes in the three structures were analyzed by HPLC and electrophoresis to investigate the distribution of phenols and bitter substances within Tartary buckwheat kernel.The results revealed that the phenolic acids in Tartary buckwheat were predominantly present in the cotyledon and bran as free protocatechuic acid and P-hydroxybenzoic acid.Specifically,protocatechuic acid was more concentrated in the cotyledon,while P-hydroxybenzoic acid was more abundant in the bran.The rutin and quercetin were the primary flavonoids in Tartary buckwheat kernel with rutin mainly located in the cotyledon,and quercetin present in both bran and cotyledon,albeit in higher quantities in the former.Proteins in Tartary buckwheat were primarily albumin and gluten,with a notable presence of small molecular proteins.Bran exhibited the highest rutin-degrading enzyme activity,surpassing that of the cotyledon and endosperm by 4 and 13 times,respectively.The results from this study can offer fundamental data to support the effective production of Tartary buckwheat flours,bitterness elimination,and food processing.

关 键 词：苦荞 麸皮 子叶 酚类 黄酮 蛋白 芦丁降解酶 

分 类 号：S517[农业科学—作物学]