萌发青稞营养成分、多酚含量及抗氧化活性研究
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摘要
以瓦蓝、14-946、昆仑15号青稞为原料,研究了不同萌发时间对青稞主要营养成分、多酚含量及抗氧化活性的影响。结果表明:在萌发期间,青稞中的总淀粉、β-葡聚糖、游离酚、结合酚、总酚及游离黄酮含量呈下降趋势,脂肪、蛋白、纤维及结合黄酮与总黄酮含量呈上升趋势。萌发处理显著提高了参试青稞游离态提取物清除DPPH自由基能力,降低了青稞游离态提取物的铁离子还原能力及ABTS自由基的清除能力;显著降低了参试青稞结合态提取物清除DPPH自由基、ABTS自由基能力及铁离子还原能力。蓝色青稞(瓦蓝)经萌发后其游离态提取物具有较强抗氧化活性,黑粒青稞(14-946)经萌发后其结合态提取物能保存较强的抗氧化活性。相关分析表明,青稞中主要营养成分(脂肪、总淀粉、纤维、β-葡聚糖)含量与多酚及抗氧化活性有显著的相关性,营养成分含量的高低可以用来评估其酚类物质含量与抗氧化活性;游离酚、结合酚与3种抗氧化能力均呈极显著正相关,说明酚酸类物质是青稞不同形态多酚提取物抗氧化活性的主要贡献者,这为选择专用型青稞品种提供了便捷的方法。萌发可以改变青稞中的营养成分、多酚含量及抗氧化活性,因此选择合适的青稞籽粒颜色与适宜的萌发时间能更好地保留青稞的生物活性物质,有益于青稞资源的开发利用。
In this study, the effects of different germination time on the main nutrients, polyphenol contents, and antioxidant activities of hulless barley were studied using Walan, 14-946, and Kunlun No.15 hulless barley as materials. The results showed that the contents of total starch, β-glucan, free phenol, bound phenol, total phenol, and free flavonoids decreased in the hulless barley, and the contents of fat, protein, fiber, bound flavonoids, and total flavonoids increased. The germination treatment significantly improved the DPPH radical scavenging capacity of the free extracts and reduced the iron ion reducing ability and the ABTS radical scavenging capacity of the conjugated extracts. The free extracts of germinated blue hulless barley(Walan) had strong antioxidant activities while the conjugated extracts of germinated black granules(14-946) had strong antioxidant activities. Correlation analysis showed that the contents of main nutrients(fat, total starch, fiber, β-glucan) in hulless barley was significantly correlated with contents and antioxidant activities. Therefore, the main nutrients contents could be used to evaluate phenolic contents and antioxidant activities. The antioxidant capacities were positively correlated with the contents of free and bound polyphenols, which could provide a simple method to select the special type of hulless barley varieties. The results showed that germination could change the nutrient, polyphenols contents and antioxidant activities of hulless barley. Therefore, the appropriate color of hulless barley seeds and suitable germination time were important to preserve the bioactive substances of hulless barley and is beneficial to development and utilization of hulless barley resources.
In this study, the effects of different germination time on the main nutrients, polyphenol contents, and antioxidant activities of hulless barley were studied using Walan, 14-946, and Kunlun No.15 hulless barley as materials. The results showed that the contents of total starch, β-glucan, free phenol, bound phenol, total phenol, and free flavonoids decreased in the hulless barley, and the contents of fat, protein, fiber, bound flavonoids, and total flavonoids increased. The germination treatment significantly improved the DPPH radical scavenging capacity of the free extracts and reduced the iron ion reducing ability and the ABTS radical scavenging capacity of the conjugated extracts. The free extracts of germinated blue hulless barley(Walan) had strong antioxidant activities while the conjugated extracts of germinated black granules(14-946) had strong antioxidant activities. Correlation analysis showed that the contents of main nutrients(fat, total starch, fiber, β-glucan) in hulless barley was significantly correlated with contents and antioxidant activities. Therefore, the main nutrients contents could be used to evaluate phenolic contents and antioxidant activities. The antioxidant capacities were positively correlated with the contents of free and bound polyphenols, which could provide a simple method to select the special type of hulless barley varieties. The results showed that germination could change the nutrient, polyphenols contents and antioxidant activities of hulless barley. Therefore, the appropriate color of hulless barley seeds and suitable germination time were important to preserve the bioactive substances of hulless barley and is beneficial to development and utilization of hulless barley resources.
引文
[1] 杨希娟,党斌,徐菲,等.不同粒色青稞酚类化合物含量与抗氧化活性的差异及评价[J].中国粮油学报,2017,32(9):34-42. YANG X J, DANG B, XU F, et al. Difference and evaluation of phenolics contents and antioxidant activity of colored hulless barley[J].Journal of the Chinese Cereals and Oils Association,2017,32(9):34-42.
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[7] 胡洁,陈树俊,庞震鹏,等.藜麦萌发过程中营养物质变化规律及藜麦芽乳制浆工艺研究[J].食品工业科技,2016,37(19):136-142. HU J,CHEN S J,PANG Z P,et al. Study on the nutrients change rules during germination of quinoa and quinoa malted milk pulping process [J].Science and Technology of Food Industry,2016,37(19):136-142.
[8] 苗灵香. 萌发藜麦成分动态分析及其多酚的研究[D].太谷: 山西农业大学, 2015.MIAO L X. Dynamic analysis of germinating quinoa component and its polyphenols’ research[D]. Taigu: Shanxi Agricultural University, 2015.
[9] 赵珮, 赵宁, 范巧宁, 等. 大麦发芽过程中不同存在形式的酚类物质及其抗氧化活性变化[J]. 现代食品科技, 2015,31(4): 144-150.ZHAO P, ZHAO N, FAN Q N,et al. Variations in the antioxidant activities of four crude polyphenolic extracts from barley during the germination process[J]. Modern Food Science and Technology, 2015, 31(4): 144-150.
[10] 吴凤凤. 发芽对糙米主要营养成分、生理功效和加工特性的影响[D]. 无锡: 江南大学, 2013.WU F F. Effect of germination on nutritional components, physiological functions and processing characteri-stics of brown rice[D]. Wuxi: Jiangnan University, 2013.
[11] ZHAO H F,DONG J J,LU J,et al. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.)[J]. Journal of Agricultural and Food Chemistry, 2006, 54(19): 7277-7286.
[12] 苏东晓.荔枝果肉多酚的分离鉴定及其调节脂质代谢作用机制[D].武汉:华中农业大学,2014. SU D X. Preparation and structure identification of litchi pulp polyphenols and research on the mechanism of their hypolipidemic effect[D].Wuhan: Huazhong Agricultural University,2014.
[13] ADOM K K,SORRELLS M E,LIU R H. Phytochemical profiles and antioxidant activity of wheat varieties[J]. Journal of Agricultural and Food Chemistry, 2003, 51(26): 7825-7834.
[14] ABU BAKAR M F,MOHAMED M,RAHMAT A,et al. Photochemicals and antioxidant activity of different parts of bambangan(Mangifera pajang) and tarap (Artocarpus odoratissimus)[J]. Food Chemistry, 2009, 113(2): 479-483.
[15] BENZIE I F, STRAIN J J. The ferric reducing ability of plasma(FRAP)as a measure of antioxidant power: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1): 70-76.
[16] RE R,PELLEGRINI N,PROTEGGENTE A,et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radical Biology & Medicine, 1999, 26(9/10): 1231-1237.
[17] ARORA S,JOOD S,KHETARPAUL N. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures[J]. Food Chemistry, 2010, 119(2): 779-784.
[18] 唐珊珊,顾楠,潘志芬,等.青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响[J].应用与环境生物学报,2015,21(4):616-622. TANG S S,GU N,PAN Z F,et al. Changes in β-glucan content of hulless barley during germination and the effects on malt quality [J].Chinese Journal of Applied & Environmental Biology,2015,21(4):616-622.
[19] 徐托明,田斌强,孙智达,等.燕麦发芽过程中三大营养素的变化[J].天然产物研究与开发,2011,23(3):534-537. XU T M,TIAN B Q,SUN Z D,et al. Changes of three main nutrient during oat germination [J].Natural Product Research and Development,2011,23(3):534-537.
[20] 张端莉,桂余,方国珊,等.大麦在发芽过程中营养物质的变化及其营养评价[J].食品科学,2014,35(1):229-233. ZHANG D L,GUI Y,FANG G S,et al.Nutrient change and nutritional evaluation of barley during germination[J].Food Science,2014,35(1):229-233.
[21] DICKO M H,GRUPPEN H,TRAORE A S,et al. Evalua-tion of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53(7): 2581-2588.
[22] HASLAM E. In practical polyphenolics: from structure to molecular recognition and physiological action[M]. Cambridge: Cambridge University Press, 1998: 178-225.
[23] GALLEGOS-INFANTE J A,ROCHA-GUZMAN N E,GONZALEZ-LAREDO R,et al. Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar[J]. Food Chemistry, 2010, 119(3): 903-906.
[24] 肖俊松, 吴华, 张亚歌. 鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律[J]. 食品科学, 2011, 32(23): 134-138.XIAO J S, WU H, ZHANG Y G. Changes in nutritional composition and antinutritional factors during the germination process of chickpea (Cicer arietinum L.)[J]. Food Science, 2011, 32 (23): 134-138.
[25] 董吉林,李鹏冲,申瑞玲,等.青稞萌发工艺优化及营养成分分析[J].食品与机械,2017,33(2):158-161. DONG J L,LI P C,SHEN R L,et al. Optimization of germination process and analysis of nutritional components in hulless barley [J].Food & Machinery,2017,33(2):158-161.
[26] 徐磊.发芽对薏米营养组成、理化特性及生物活性的影响[D]. 无锡: 江南大学,2017.XU L. Effect of germination on the nutritional components, physicochemical properties and biological activities of adlay[D]. Wuxi: Jiangnan University, 2017.
[27] PRADEEP P M,SREERAMA Y N. Impact of processing on the phenolic profiles of small millets: evaluation of their antioxidant and enzyme inhibitory properties associa-ted with hyperglycemia[J]. Food Chemistry, 2015, 169: 455-463.
[28] 杨芙莲,翟小艳.荞麦种子发芽期间总黄酮含量的测定[J].粮食与油脂,2014,27(12):41-43. YANG F L,ZHAI X Y. Determine flavonoids content of buckwheat at germinating stage [J].Cereals & Oils,2014,27(12):41-43.
[29] 赵霞.热加工和发芽处理对燕麦多酚含量和抗氧化性的影响[D].无锡:江南大学, 2016.ZHAO X. Effect of hot processing and germination on polyphenol content and antioxidant activity of oats[D]. Wuxi: Jiangnan University, 2016.
[30] 张晓贤.决明子萌发过程中抗氧化活性变化规律研究[D].杨凌:西北农林科技大学,2011.ZHANG X X. Antioxidant activity of Cassia obtusifolia L. seed in the process of germination[D]. Yangling: Northwest A&F University, 2011.
[31] 梁亚静,韩飞,梁盈,等.萌发对芸豆酚类物质及抗氧化活性的影响[J].食品工业科技,2015,36(16):142-146. LIANG Y J,HAN F,LIANG Y,et al. Determine flavonoids content of buckwheat at germinating stage [J].Science and Technology of Food Industry,2015,36(16):142-146.
[2] 郑学玲,张玉玉,张杰.青稞淀粉理化特性的研究[J].中国粮油学报,2011,26(4):30-36. ZHENG X L,ZHANG Y Y,ZHANG J. Study on physicochemical properties of hullless barley starch [J].Journal of the Chinese Cereals and Oils Association,2011,26(4):30-36.
[3] 朱睦元,张京.大麦(青稞)营养分析及其食品加工[D].杭州:浙江大学,2015.ZHU M Y, ZHANG J. Barley (hulless barley) nutritional analysis and food processing[D]. Hangzhou: Zhejiang University, 2015.
[4] 申瑞玲,绍舒,董吉林.萌动青稞的研究进展[J].粮油食品科技,2015,23(3):21-25. SHEN R L,SHAO S,DONG J L. Research progresses in germinating hulless barley [J].Science and Technology of Cereals, Oils and Foods,2015,23(3):21-25.
[5] KIM H Y,LEE S H,HWANG I G,et al. Antioxidant and antiproliferation activities of winter cereal crops before and after germination[J]. Food Science and Biotechnology, 2013, 22(1): 181-186.
[6] DONKOR O N,STOJANOVSKA L,GINN P,et al. Germinated grains-sources of bioactive compounds[J]. Food Chemistry, 2012, 135(3): 950-959.
[7] 胡洁,陈树俊,庞震鹏,等.藜麦萌发过程中营养物质变化规律及藜麦芽乳制浆工艺研究[J].食品工业科技,2016,37(19):136-142. HU J,CHEN S J,PANG Z P,et al. Study on the nutrients change rules during germination of quinoa and quinoa malted milk pulping process [J].Science and Technology of Food Industry,2016,37(19):136-142.
[8] 苗灵香. 萌发藜麦成分动态分析及其多酚的研究[D].太谷: 山西农业大学, 2015.MIAO L X. Dynamic analysis of germinating quinoa component and its polyphenols’ research[D]. Taigu: Shanxi Agricultural University, 2015.
[9] 赵珮, 赵宁, 范巧宁, 等. 大麦发芽过程中不同存在形式的酚类物质及其抗氧化活性变化[J]. 现代食品科技, 2015,31(4): 144-150.ZHAO P, ZHAO N, FAN Q N,et al. Variations in the antioxidant activities of four crude polyphenolic extracts from barley during the germination process[J]. Modern Food Science and Technology, 2015, 31(4): 144-150.
[10] 吴凤凤. 发芽对糙米主要营养成分、生理功效和加工特性的影响[D]. 无锡: 江南大学, 2013.WU F F. Effect of germination on nutritional components, physiological functions and processing characteri-stics of brown rice[D]. Wuxi: Jiangnan University, 2013.
[11] ZHAO H F,DONG J J,LU J,et al. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.)[J]. Journal of Agricultural and Food Chemistry, 2006, 54(19): 7277-7286.
[12] 苏东晓.荔枝果肉多酚的分离鉴定及其调节脂质代谢作用机制[D].武汉:华中农业大学,2014. SU D X. Preparation and structure identification of litchi pulp polyphenols and research on the mechanism of their hypolipidemic effect[D].Wuhan: Huazhong Agricultural University,2014.
[13] ADOM K K,SORRELLS M E,LIU R H. Phytochemical profiles and antioxidant activity of wheat varieties[J]. Journal of Agricultural and Food Chemistry, 2003, 51(26): 7825-7834.
[14] ABU BAKAR M F,MOHAMED M,RAHMAT A,et al. Photochemicals and antioxidant activity of different parts of bambangan(Mangifera pajang) and tarap (Artocarpus odoratissimus)[J]. Food Chemistry, 2009, 113(2): 479-483.
[15] BENZIE I F, STRAIN J J. The ferric reducing ability of plasma(FRAP)as a measure of antioxidant power: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1): 70-76.
[16] RE R,PELLEGRINI N,PROTEGGENTE A,et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay[J]. Free Radical Biology & Medicine, 1999, 26(9/10): 1231-1237.
[17] ARORA S,JOOD S,KHETARPAUL N. Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures[J]. Food Chemistry, 2010, 119(2): 779-784.
[18] 唐珊珊,顾楠,潘志芬,等.青稞发芽过程中β-葡聚糖含量变化及对麦芽品质的影响[J].应用与环境生物学报,2015,21(4):616-622. TANG S S,GU N,PAN Z F,et al. Changes in β-glucan content of hulless barley during germination and the effects on malt quality [J].Chinese Journal of Applied & Environmental Biology,2015,21(4):616-622.
[19] 徐托明,田斌强,孙智达,等.燕麦发芽过程中三大营养素的变化[J].天然产物研究与开发,2011,23(3):534-537. XU T M,TIAN B Q,SUN Z D,et al. Changes of three main nutrient during oat germination [J].Natural Product Research and Development,2011,23(3):534-537.
[20] 张端莉,桂余,方国珊,等.大麦在发芽过程中营养物质的变化及其营养评价[J].食品科学,2014,35(1):229-233. ZHANG D L,GUI Y,FANG G S,et al.Nutrient change and nutritional evaluation of barley during germination[J].Food Science,2014,35(1):229-233.
[21] DICKO M H,GRUPPEN H,TRAORE A S,et al. Evalua-tion of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties[J]. Journal of Agricultural and Food Chemistry, 2005, 53(7): 2581-2588.
[22] HASLAM E. In practical polyphenolics: from structure to molecular recognition and physiological action[M]. Cambridge: Cambridge University Press, 1998: 178-225.
[23] GALLEGOS-INFANTE J A,ROCHA-GUZMAN N E,GONZALEZ-LAREDO R,et al. Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar[J]. Food Chemistry, 2010, 119(3): 903-906.
[24] 肖俊松, 吴华, 张亚歌. 鹰嘴豆萌发过程中营养成分和抗营养因子的变化规律[J]. 食品科学, 2011, 32(23): 134-138.XIAO J S, WU H, ZHANG Y G. Changes in nutritional composition and antinutritional factors during the germination process of chickpea (Cicer arietinum L.)[J]. Food Science, 2011, 32 (23): 134-138.
[25] 董吉林,李鹏冲,申瑞玲,等.青稞萌发工艺优化及营养成分分析[J].食品与机械,2017,33(2):158-161. DONG J L,LI P C,SHEN R L,et al. Optimization of germination process and analysis of nutritional components in hulless barley [J].Food & Machinery,2017,33(2):158-161.
[26] 徐磊.发芽对薏米营养组成、理化特性及生物活性的影响[D]. 无锡: 江南大学,2017.XU L. Effect of germination on the nutritional components, physicochemical properties and biological activities of adlay[D]. Wuxi: Jiangnan University, 2017.
[27] PRADEEP P M,SREERAMA Y N. Impact of processing on the phenolic profiles of small millets: evaluation of their antioxidant and enzyme inhibitory properties associa-ted with hyperglycemia[J]. Food Chemistry, 2015, 169: 455-463.
[28] 杨芙莲,翟小艳.荞麦种子发芽期间总黄酮含量的测定[J].粮食与油脂,2014,27(12):41-43. YANG F L,ZHAI X Y. Determine flavonoids content of buckwheat at germinating stage [J].Cereals & Oils,2014,27(12):41-43.
[29] 赵霞.热加工和发芽处理对燕麦多酚含量和抗氧化性的影响[D].无锡:江南大学, 2016.ZHAO X. Effect of hot processing and germination on polyphenol content and antioxidant activity of oats[D]. Wuxi: Jiangnan University, 2016.
[30] 张晓贤.决明子萌发过程中抗氧化活性变化规律研究[D].杨凌:西北农林科技大学,2011.ZHANG X X. Antioxidant activity of Cassia obtusifolia L. seed in the process of germination[D]. Yangling: Northwest A&F University, 2011.
[31] 梁亚静,韩飞,梁盈,等.萌发对芸豆酚类物质及抗氧化活性的影响[J].食品工业科技,2015,36(16):142-146. LIANG Y J,HAN F,LIANG Y,et al. Determine flavonoids content of buckwheat at germinating stage [J].Science and Technology of Food Industry,2015,36(16):142-146.