电解水对荞麦芽酚酸含量及抗氧化能力的影响

为了能够更好地将发芽荞麦用作制备功能食品的原料,本研究采用理化指标不同的电解水制备荞麦芽,考察荞麦的发芽率及芽长、总酚含量、DPPH和ABTS自由基清除能力,以及铁离子还原力在发芽期间的动态变化,并分析各处理组发芽第7天荞麦芽中游离酚和结合酚种类和含量。结果表明,在7 d观测期内,电解水有利于荞麦发芽及生长。不同评价方法测定荞麦芽抗氧化能力的结果显示,pH值11.13电解水处理组发芽1~3 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05),而pH值3.21、pH值5.02和pH值9.02电解水处理组发芽5~7 d荞麦芽总酚含量及抗氧化水平均显著高于对照组(P<0.05)。各处理组荞麦芽中主要的游离酚均为绿原酸,且电解水处理组荞麦芽游离绿原酸含量均显著高于对照组(P<0.05)。自来水处理组荞麦芽主要结合酚为香豆酸,而电解水处理组荞麦芽主要结合酚为咖啡酸。本研究结果为电解水应用于功能性荞麦芽的制备提供了理论依据。

Effect of Electrolyzed Water on Phenolic Acid Content and Antioxidant Activity of Buckwheat Sprouts

In order to facilitate the application of germinated buckwheat as raw material for functional food preparation,electrolyzed water with different physicochemical parameters was used to produce buckwheat sprouts in the study.The dynamic change of germination rate,sprouts length,total phenol content,DPPH radical scavenging capacity,ABTS radical scavenging capacity and ferric ion reducing antioxidant power were investigated.The soluble and bound phenolic compounds of buckwheat sprouts in the 7 th germinaton day were also analyzed.The results showed that in the 7 days of observation period,electrolyzed water was beneficial to the germination and growth of buckwheat.Different antioxidant capacity evaluation methods were considered comprehensively.In germination day of 1 to 3,the total phenol content and antioxidant capacity of buckwheat sprouts in electrolyzed water with pH 11.13 treatment were higher than that of control group significantly(P<0.05),whereas in germination day of 5 to 7,the total phenol content and antioxidant capacity of buckwheat sprouts in electrolyzed water with pH 3.21,5.02 and 9.02 treatments were higher than that of control group significantly(P<0.05).The main soluble phenolic compounds of buckwheat sprout was chlorogenic acid,and the content of which in electrolyzed water treatments were higher than that of control significantly(P<0.05).The main bound phenolic compound of buckwheat sprout treated by tap water and electrolyzed water were p-coumaric acid and caffeic acid,respectively.The results of this study provided a theoretical basis for the application of electrolyzed water in the preparation of functional buckwheat sprouts.