萌发对青稞甜醅饮料的活性成分及其抗氧化活性的影响

目的 探究青稞籽粒萌发对所制青稞甜醅饮料的活性成分及其抗氧化活性的影响。方法 对青稞籽粒进行不同时间的萌发预处理, 再进行甜醅发酵并与纯净水、稳定剂复配制备青稞甜醅饮料, 以未萌发青稞籽粒制备的饮料为对照, 测定饮料的总酚、总黄酮含量及对2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐2-azinlbis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)和羟自由基的清除率。结果 不同时间萌发时间处理条件下, 青稞甜醅饮料的活性成分含量及其抗氧化活性相较于对照均有所提升, 其中总酚和总黄酮含量均在萌发第40 h时达到最高, 分别为2.69 mg/mL和1.71 mg/mL, 分别比对照 2.21和1.35 mg/mL提高了21.72%和26.67%。经萌发处理后的青稞甜醅饮料对ABTS自由基和羟自由基清除能力在萌发第48 h时清除率分别达到64.64%和76.97%, 分别比对照48.83%和67.61%提高了32.38%和13.84%, 对DPPH自由基清除能力在萌发第40 h时清除率达到最高为94.11%, 比对照86.28%提高了9.07%。结论 青稞籽粒经萌发处理后制得的青稞甜醅饮料具有良好的抗氧化能力, 为提高青稞系列产品的附加值提供参考。

Effects of germination on the active components and antioxidant activity of fermented beverage from highland barley

Objective To explore the effects of barley grains germination on the active components and antioxidant activity of fermented beveragefrom highland barley. Methods The highland barley grain were pretreated for germination at different times, then fermented sweet beverage was prepared with purified water and stabilizer, and the beverage which without germination treatment was used as the control, to determine the contents of total phenols, and flavonids, and the clearance rates of 2-azinlbis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical. Results The results showed that under different germination time, active components and antioxidant activity of fermented beverage from highland barley were improved, and the contents of total phenols and flavonoids of fermented beverage from highland barley increased firstly and then decreased with the prolongation of germination time, and reached the highest values at the 40hth hour of germination, which were 2.69 mg/mL and 1.71 mg/mL, respectively, compared with 2.21 and 1.35 mg/mL in control group, it increased 21.72% and 26.67%, respectively. The ABTS free radical and hydroxyl free radical scavenging rates of the processed fermented beverage from highland barley reached 64.64% and 76.97% at 48h of germination time, which increased by 32.38% and 13.84% compared with 48.83% and 67.61% of the control group, respectively. The maximum scavenging rate of DPPH free radical was 94.11% at 40h of germination time, 9.07% higher than 86.28% of the control group. Conclusion The fermented beverage from highland barley has good antioxidant capacity after germination treatment, which provides a reference for improving the added value of highland barley series products.