发芽对2种青稞营养成分及抗氧化活性的影响

以隆子黑青稞和藏青2000为原料,通过测定芽长、淀粉、蛋白质、脂肪、纤维、总酚、总黄酮和抗氧化活力,探讨萌发对2种青稞营养成分及抗氧化活性的影响。结果表明:未发芽青稞中,除淀粉含量外,隆子黑青稞的蛋白质、脂肪、纤维、总酚、总黄酮含量与抗氧化活性均大于藏青2000。发芽处理降低了青稞的淀粉、蛋白质、总酚含量和铁离子还原能力,提高了纤维含量和DPPH自由基清除能力。藏青2000的总酚含量在发芽6 d时大于隆子黑青稞,达到377.94 mg/100 g。隆子黑青稞和藏青2000分别在发芽3 d和4 d时DPPH自由基清除能力达到最高,分别为20.35、21.44μmol/g。隆子黑青稞与藏青2000在发芽7 d时FRAP较未发芽分别降低了43.43%和26.39%。

Effects of Germination on Nutrient Composition and Antioxidant Activity of Two Highland Barley

Using longzi black highland barley and Zangqing 2000 as raw materials,the effects of germination on nutrient composition and antioxidant activity of two highland barley were studied by measuring bud length,starch,protein,fat,fiber,total phenols,total flavonoids,and antioxidant activity.The results showed that the contents of protein,fat,fiber,total phenols,total flavonoids,and antioxidant activity of the ungerminated highland barley were higher than that of the Zangqing 2000 except the content of starch.Germination treatment decreased the content of starch,protein,total phenol,and iron reduction ability of highland barley,and increased the content of fiber and DPPH free radical scavenging ability.The total phenolic content of Zangqing 2000 was higher than that of barless barley (377.94 mg/100 g) on germination day 6.The highest DPPH radical scavenging capacity of longzi black highland barley and Zangqing 2000 was 20.35 μmol/g and 21.44 μmol/g after germination for 3 d and 4 d,respectively.The FRAP of longzi black highland barley and Zangqing 2000 decreased by 43.43% and 26.39% after 7 d germination,respectively.