微波协同L-苯丙氨酸处理对苦荞萌发中黄酮的影响

以川乔1号苦荞种子为研究对象,研究微波处理协同营养液L-苯丙氨酸(L-Phe)处理富集发芽苦荞黄酮效果.采用单因素和CCD响应面优化的方法,以苦荞芽中黄酮含量为指标,优化微波协同L-Phe处理下苦荞萌发富集黄酮的最佳工艺,并采用高效液相色谱法(HPLC)对苦荞芽中黄酮成分进行分析.结果表明,最优富集工艺为:苦荞种子经消...

Effects of Microwave-assisted L-phenylalanine Treatment on the Flavonoids of Tartary Buckwheat during Germination

In the study,tartary buckwheat sprouts of Chuanqiao 1 cultivar were investigated,and the effects of microwaveassisted L-phenylalanine(L-Phe) treatment on the flavonoids of tartary buckwheat during germination were studied.The content of flavonoids of tartary buckwheat sprouts was used as the standard,the single factor test and CCD response surface design methods were used to optimize the process of flavonoid enrichment by microwave-assisted L-Phe treatment of tartary buckwheat during germination.High performance liquid chromatography(HPLC) was used to analyze the flavonoid in tartary buckwheat sprouts.The results showed that the tartary buckwheat seeds were disinfected and germinated,then the seeds were treated by microwave with the power of 250 W for 90 s,the microwave temperature was(40±2)℃.Then,the tartary buckwheat seeds were cultured in the dark for 7 days at the condition of the temperature of 25 ℃ and the humidity of 75%±5% RH,and 2.90 mmol/L L-Phe solution was put into the germination tray as a nutrient solution.The result by detection showed the flavonoid content of tartary buckwheat sprouts on the 7 th day was 6.26 g/100 g.Simultaneously,three flavonoids,chlorogenic acid,vitexin and rutin,were separated and determined by HPLC,and the content was 3.2764,0.5644 and 31.8962 mg/g,respectively.