3种藜麦发芽过程中生物活性物质及其抗氧化活性的变化规律

分别以秘鲁黑藜麦、红藜麦、白藜麦为原料,研究其发芽过程中生物活性物质(γ-氨基丁酸、表儿茶素、表没食子儿茶素没食子酸酯、皂苷和多酚)含量及抗氧化活性的变化规律。结果表明:经72h发芽处理的黑、红、白藜麦中的γ-氨基丁酸含量有所增加,最高可分别达110.10,157.40,135.70mg/100g;表儿茶素含量增幅最大,分别增加了7.11,5.32,1.32倍;表没食子儿茶素没食子酸酯含量分别增加了4.23,2.79,3.29倍;此外,3种藜麦的皂苷含量和总多酚含量均随发芽时间的延长而增加;DPPH自由基清除率和铁离子还原能力的升高在一定程度上说明了发芽能提高藜麦的体外抗氧化活性。综上,通过发芽处理可有效提高藜麦中有益生物活性物质含量和抗氧化能力。

Changes of bioactive substances and antioxidant properties of three kinds of quinoa during germination

The antioxidant activity and content of bioactive substances,includingγ-aminobutyric acid,epicatechin,epigallocatechin gallate,saponins and polyphenols,in black quinoa,red quinoa and white quinoa were studied in this study.The results showed that,after 72 h germination treatment,the content ofγ-aminobutyric acid in black,red and white quinoa increased to 110.10,157.40 and 135.70 mg/100 g at maximum,respectively.The increase rate of the epicatechin was the biggest,and they were found to be 7.11,5.32 and 1.32 times,respectively.Among which,the content of epigallocatechin gallate increased by 4.23,2.79 and 3.29 times,respectively.In addition,the saponins content and total polyphenols content of the three kinds of quinoa increased with the prolongation of germination time.The increase of DPPH clearance rate and iron ion reducing ability indicated that germination could improve the antioxidant activity of quinoa in vitro.The results showed that the content of beneficial bioactive substances and antioxidant capacity of quinoa could be effectively improved by germination treatment.