小麦发芽过程中酚类物质及其抗氧化活性的变化
|
摘要
以扶麦1228为研究对象,探讨小麦在发芽过程中酚类化合物成分和含量的变化,及其对抗氧化活性的影响。结果表明,发芽能显著提高小麦总酚含量(P<0.01),且受到发芽时间的影响,发芽小麦的酚类化合物种类更加丰富,抗氧化活性更强,其中的酚类化合物主要包括咖啡酸、羟基酪醇、香草醛、对羟基苯甲酸、绿原酸、芹菜素、没食子酸、阿魏酸、芦丁、对香豆酸等。发芽能够促进小麦酚类化合物的形成,并提高其抗氧化活性,发芽小麦可作为一种潜在的天然抗氧化剂来源。
This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat(P<0.01). Meanwhile, germinated wheat had more abundant phenolic compounds and stronger antioxidant activities during germination. The phenolic compounds in germinated wheat mainly included caffeic acid, hydroxytyrosol, vanillin, etc. Moreover, ABTS, DPPH, and FRAP methods showed that germination significantly increased(P<0.01) the antioxidant capacity of wheat. These results indicated that germination could promote the formation of phenolic compounds in wheat and increase its antioxidant activity, which means that germinated wheat could be used as a potential source of natural antioxidants.
This study took Fumai 1228 as the research object to investigate changes in phenolic compounds, their contents, and their antioxidant activities during wheat germination. The results showed that the contents of total phenols were significantly higher than that of ungerminated wheat(P<0.01). Meanwhile, germinated wheat had more abundant phenolic compounds and stronger antioxidant activities during germination. The phenolic compounds in germinated wheat mainly included caffeic acid, hydroxytyrosol, vanillin, etc. Moreover, ABTS, DPPH, and FRAP methods showed that germination significantly increased(P<0.01) the antioxidant capacity of wheat. These results indicated that germination could promote the formation of phenolic compounds in wheat and increase its antioxidant activity, which means that germinated wheat could be used as a potential source of natural antioxidants.
引文
[1]王丽娜,卞科.发芽对小麦品质的影响[J].粮食与饲料工业,2011,12(8):3-6.
[2]赵艳丽.发芽小麦粉的利用研究[D].郑州:河南工业大学,2013.
[3]魏雪芹,苏东民,李里特.发芽处理对小麦生物化学品质的影响[J].河南工业大学学报(自然科学版),2009,30(1):58-61;94.
[4]吕俊丽,王国泽,游新勇.发芽谷物研究进展[J].粮食与油脂,2014(2):5-7.
[5]GAWLIK-DZIKI U,DZIKI D,NOWAK R,et al.Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings[J].Journal of Cereal Science,2016,70:221-228.
[6]刘可欣,杨润强,顾振新,等.低氧胁迫下发芽小麦γ-氨Changes of phenolic compounds基丁酸富集技术及加工特性研究[C].中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛,2017.
[7]YOUN Y S,PARK J K,JANG H D,et al.Sequential hydration with anaerobic and heat treatment increases GABA(γ-aminobutyric acid)content in wheat[J].Food Chemistry,2011,129(4):1 631-1 635.
[8]郑艺梅.发芽糙米营养特性、γ-氨基丁酸富集及生理功效的研究[D].武汉:华中农业大学,2006.
[9]甘人友,隋中泉,杨琼琼,等.发芽提高黑小麦可溶性和结合性提取物的抗氧化活性和多酚含量[J].上海交通大学学报(农业科学版),2017,35(3):1-10;16.
[10]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[11]魏颖,籍保平,周峰,等.苹果渣多酚提取工艺的优化[J].农业工程学报,2012,28(S1):345-350.
[12]王光亚.保健食品功效成分检测方法[C].第六届营养资源与保健食品学术会议、第五届营养分析学术会议,2002.
[13]张小双,郑迎春,曹玉芬,等.‘早酥’和‘南果梨’16个部位多酚物质组成及含量分析[J].中国农业科学,2017,50(3):545-555.
[14]O Z·AROWSKI M,KUJAWSKI R,MIKOAJCZAK P,et al.Comparison of antioxidant activities of fractionated extracts from seedlings and herb of Chelidonium majus L.using DPPH,ABTS and FRAP methods[J].Herba Polonica,2016,62(4):22-38.
[15]SUDEWI S,LOLO W A,WARONGAN M,et al.The ability of Abelmoschus manihot L.leaf extract in scavenging of free radical DPPH and total flavonoid determination[J].IOP Conference Series:Materials Science and Engineering,2017,259(1):12-20.
[16]赵文恩,李茜倩.FRAP法测定大枣枣皮红色素的总抗氧化能力[J].郑州大学学报(工学版),2011,32(3):28-30;35.
[17]张守文,陈殊贤.发芽糙米抗氧化性质的研究[J].农产品加工(学刊),2011(11):59-62.
[2]赵艳丽.发芽小麦粉的利用研究[D].郑州:河南工业大学,2013.
[3]魏雪芹,苏东民,李里特.发芽处理对小麦生物化学品质的影响[J].河南工业大学学报(自然科学版),2009,30(1):58-61;94.
[4]吕俊丽,王国泽,游新勇.发芽谷物研究进展[J].粮食与油脂,2014(2):5-7.
[5]GAWLIK-DZIKI U,DZIKI D,NOWAK R,et al.Influence of sprouting and elicitation on phenolic acids profile and antioxidant activity of wheat seedlings[J].Journal of Cereal Science,2016,70:221-228.
[6]刘可欣,杨润强,顾振新,等.低氧胁迫下发芽小麦γ-氨Changes of phenolic compounds基丁酸富集技术及加工特性研究[C].中国食品科学技术学会第十四届年会暨第九届中美食品业高层论坛,2017.
[7]YOUN Y S,PARK J K,JANG H D,et al.Sequential hydration with anaerobic and heat treatment increases GABA(γ-aminobutyric acid)content in wheat[J].Food Chemistry,2011,129(4):1 631-1 635.
[8]郑艺梅.发芽糙米营养特性、γ-氨基丁酸富集及生理功效的研究[D].武汉:华中农业大学,2006.
[9]甘人友,隋中泉,杨琼琼,等.发芽提高黑小麦可溶性和结合性提取物的抗氧化活性和多酚含量[J].上海交通大学学报(农业科学版),2017,35(3):1-10;16.
[10]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[11]魏颖,籍保平,周峰,等.苹果渣多酚提取工艺的优化[J].农业工程学报,2012,28(S1):345-350.
[12]王光亚.保健食品功效成分检测方法[C].第六届营养资源与保健食品学术会议、第五届营养分析学术会议,2002.
[13]张小双,郑迎春,曹玉芬,等.‘早酥’和‘南果梨’16个部位多酚物质组成及含量分析[J].中国农业科学,2017,50(3):545-555.
[14]O Z·AROWSKI M,KUJAWSKI R,MIKOAJCZAK P,et al.Comparison of antioxidant activities of fractionated extracts from seedlings and herb of Chelidonium majus L.using DPPH,ABTS and FRAP methods[J].Herba Polonica,2016,62(4):22-38.
[15]SUDEWI S,LOLO W A,WARONGAN M,et al.The ability of Abelmoschus manihot L.leaf extract in scavenging of free radical DPPH and total flavonoid determination[J].IOP Conference Series:Materials Science and Engineering,2017,259(1):12-20.
[16]赵文恩,李茜倩.FRAP法测定大枣枣皮红色素的总抗氧化能力[J].郑州大学学报(工学版),2011,32(3):28-30;35.
[17]张守文,陈殊贤.发芽糙米抗氧化性质的研究[J].农产品加工(学刊),2011(11):59-62.