| 微酸性电解水对苦荞芽活性成分及抗氧化能力的影响 |
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| 引用本文： | 郑晨曦,郝建雄,宋曙辉,江正强,刘海杰.微酸性电解水对苦荞芽活性成分及抗氧化能力的影响[J].食品科学,2018,39(4):20-25. |
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| 作者姓名： | 郑晨曦 郝建雄 宋曙辉 江正强 刘海杰 |
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| 作者单位： | （1.北京食品营养与人类健康高精尖创新中心，北京 100083；2.中国农业大学食品科学与营养工程学院，北京 100083；3.河北科技大学生物科学与工程学院，河北石家庄 050018；4.北京市农林科学院蔬菜研究中心，北京 100081） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2017YFD0400200）；教育部新世纪优秀人才支持计划项目（2017QC183） |
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| 摘 要： | 以苦荞为原料，将不同有效氯浓度（available chlorine concentration，ACC）的微酸性电解水（slightly acidic electrolyzed water，SAEW）应用于芽苗菜生产，研究其对苦荞芽活性成分及其抗氧化能力的影响。结果表明：SAEW处理组苦荞芽活性成分含量相比对照组有所增加，ACC为20 mg/L的SAEW处理的苦荞芽总酚、总黄酮及芦丁含量相比自来水对照组分别提升了28.69%、26.19%和29.08%。SAEW处理萌发的苦荞芽在生长7 d内苯丙氨酸解氨酶比活力均高于自来水对照组。苦荞芽的抗氧化活性物质含量与其抗氧化能力间呈显著正相关。
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| 关 键 词： | 微酸性电解水 苦荞 萌发 抗氧化性 |
Effect of Slightly Acidic Electrolyzed Water on the Bioactive Compounds and Antioxidant Activity of Tartary Buckwheat Sprouts |
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| ZHENG Chenxi,HAO Jianxiong,SONG Shuhui,JIANG Zhengqiang,LIU Haijie.Effect of Slightly Acidic Electrolyzed Water on the Bioactive Compounds and Antioxidant Activity of Tartary Buckwheat Sprouts[J].Food Science,2018,39(4):20-25. |
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| Authors: | ZHENG Chenxi HAO Jianxiong SONG Shuhui JIANG Zhengqiang LIU Haijie |
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| Affiliation: | (1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. College of Bioscience and Bioengineering, Hebei University of Science Technology, Shijiazhuang 050018, China; 4. Beijing Vegetable Research Center, National Engineering Research Center for Vegetable, Beijing 100081, China) |
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| Abstract: | The bioactive components and antioxidant activity of tartary buckwheat sprouts treated with slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) were examined in this study. The results demonstrated that the content of bioactive components in buckwheat sprouts treated with SAEW was higher than that in sprouts treated with tap water (TW). The contents of total phenols, total flavonoids and rutin in sprouts treated with SAEW (pH 5.5, with 20 mg/L ACC) were increased by 28.69%, 26.19% and 29.08% respectively, as compared with those in the control group. The phenylalanine ammonia-lyase (PAL) activity in SAEW-treated sprouts was higher than that in the control sample throughout the whole period of germination. The contents of total phenolics, total flavonoids and rutin showed a significant correlation with values of the antioxidant capacity assayed by 3 different methods. |
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| Keywords: | slightly acidic electrolyzed water tartary buckwheat germination antioxidant |
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