高压静电场预处理对花生芽活性物质及抗氧化能力的影响

将高压静电场（high-voltage electrostatic field,HVEF）技术应用于花生芽生产,探究其对花生籽粒萌发过程中活性成分及抗氧化能力的影响。结果表明：400?kV/m处理组花生芽胚轴长度高于对照组;400?kV/m处理组花生芽在第7天时总酚含量相比对照组提升了22.09%,黄酮含量于发芽第5天时达到最高;300?kV/m处理组总黄酮含量较对照组显著增加了19.91%（P＜0.05）;400、450?kV/m处理组花生芽白藜芦醇含量相比对照组分别显著提升了32.46%和20.94%（P＜0.05）;300、400?kV/m处理组花生芽在生长过程中抗氧化能力高于对照组。由此可见,HVEF预处理可以提高花生芽多种活性物质的含量,增强其保健功能。     

不同光质对苦荞萌发过程中的黄酮类化合物及其抗氧化活性的影响

本文以萌发3 d的苦荞为实验材料,通过红光、黄光、绿光、白光、蓝光、紫外A(254 nm)、紫外C(365 nm)七种不同的光质处理萌发过程中的苦荞,研究了不同光质对萌发苦荞中黄酮类化合物、抗氧化活性以及与黄酮合成和降解有关酶类的影响。实验结果表明:经紫外、蓝光、白光、绿光、黄光和红光处理均可显著地增加苦荞芽中总黄酮和芦丁的含量(与暗处理比较),不同处理之间有显著性差异(p0.05)。C段紫外(UV-C)处理后,苦荞芽中总黄酮和芦丁含量最高,与对照相比分别提高了30.1%、40.9%,蓝光处理其次。同时,经光处理后,苦荞芽中黄酮类物质代谢的关键酶苯丙氨酸解氨酶(PAL)和察尔酮异构酶(CHI)活性均显著升高,与总黄酮和芦丁含量呈现正相关。此外,苦荞萌发过程中,光处理可增加苦荞芽对DPPH自由基的清除率,最高可达35.1%,清除率与总黄酮含量呈正相关,表明光处理可以通过增加苦荞芽中黄酮类物质含量进而提高苦荞的抗氧化活性。     

微酸性电解水处理对苦荞萌发及其抗氧化酶活性的影响

以苦荞为原料,将不同有效氯质量浓度的微酸性电解水应用于苦荞芽生产,研究其对苦荞芽生长及其抗氧化酶活性的影响。研究发现微酸性电解水处理苦荞可提升其吸水率(9.24%)及发芽率(4.73%),萌发7 d的苦荞芽表面总菌数较对照组降低了0.84~1.27 lg(CFU/g),并且处理的苦荞芽在生长过程中,其超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)和抗坏血酸过氧化物酶(APX)活力相比对照组均有所提升,有效氯质量浓度为60 mg/L的微酸性电解水处理组SOD、CAT和POD比活力相比自来水对照组分别提升了22.75%,29.78%和35.70%。     

微酸性电解水对黄豆发芽的影响

该研究将不同电解质(Na Cl和HCl)电解生成的有效氯浓度分别为35和70 mg/L的微酸性电解水(slightly acidic electrolyzed water,SAEW)应用于黄豆发芽过程,以自来水为对照,考察SAEW的杀菌效果以及对黄豆芽的发芽特性、生长指标和营养物质含量等方面的影响。结果表明,与自来水相比,SAEW处理的黄豆和黄豆芽表面的菌落总数、大肠菌群、霉菌和酵母总数均明显下降; SAEW处理对黄豆的吸水率、发芽率和产量无负面影响(SAEW处理组芽长短但茎粗大,鲜重无明显变化); SAEW处理组黄豆芽中VC和类黄酮含量随电解质不同有所差异(电解HCl生成的SAEW处理组VC和类黄酮含量显著高于电解Na Cl生成的SAEW处理组)。鉴于上述研究结果,可将SAEW(以HCl为电解质)用于黄豆发芽过程,保障黄豆芽的微生物安全和营养特性。     

不同光质对苦荞芽黄酮类物质及抗氧化活性的影响

将苦荞分别在红光(630 nm)、蓝光(460 nm)、白光(540 nm)条件下发芽,研究其芦丁、槲皮素、花青素含量和抗氧化活性的变化。采用高效液相色谱法(HPLC)测定苦荞芽中芦丁、槲皮素、花青素含量,用分光光度法测定苦荞芽提取物对DPPH自由基、ABTS自由基的清除能力。结果表明,光照条件下苦荞芽的生长受到抑制,其中抑制效果为蓝光白光红光;在蓝光条件下,苦荞芽中芦丁、槲皮苷和槲皮素含量显著增加,同时其抗氧化活性有所提高;红光和蓝光条件下,苦荞芽中花青素能够有效累积。     

苦荞萌发期抗氧化活性变化规律的研究

利用邻苯三酚自氧化体系、Fenton反应体系、1,1-二苯基-2-苦苯肼自由基体系,弱酸条件下的亚硝酸盐(N02-)体系,以及自身的还原性能,对苦荞芽粉的抗氧化活性进行研究。结果表明,苦荞萌发后其黄酮类化合物(以芦丁计)的含量和抗氧化能力均明显高于未经萌发处理的苦荞,且抗氧化活性总体随苦荞萌发的天数呈上升趋势。     

苦荞麸皮黄酮抗氧化及抗肿瘤活性

以西南地区的两种苦荞麸皮为实验材料（重庆酉阳苦荞麸皮（T1）;四川西昌苦荞麸皮（T2））,通过氧化自由基吸收能力实验（oxygen radical absorbance capacity,ORAC）测定苦荞麸皮黄酮的化学抗氧化能力,采用人肝癌细胞HepG2为细胞模型,研究苦荞麸皮黄酮的细胞抗氧化活性（cellular antioxidant activity,CAA）及对He pG2 细胞抗增殖活性。结果表明： T 1 和T 2 苦荞麸皮黄酮的ORAC值分别为（ 5 7 . 0±3 . 5 ） 、（73.6±6.3）μmol TE/g。T1和T2苦荞麸皮黄酮的细胞抗氧化值分别为（44.4±5.2）、（52.5±2.7）μmolQE/100 g（PBS清洗）;（32.9±3.2）、（30.9±2.2）μmol QE/100 g（不经PBS清洗）。在对HepG2细胞体外抗增殖活性研究实验中,通过与对照组细胞相比,发现当苦荞麸皮黄酮的质量浓度为21.9 mg/mL时,T1和T2苦荞麸皮黄酮对HepG2细胞增殖的抑制率分别约为51%和82%（P＜0.01）,二者相应的EC50值分别为（23.0±0.5）mg/mL和（13.7±0.1）mg/mL。因此,苦荞麸皮黄酮具有一定的体外细胞抗氧化和抗增殖的能力,可将苦荞麸皮作为此类功能性食品开发的原料资源。     

高静压处理对苦荞多酚及抗氧化活性的影响

采用NaNO_2-Al(NO_3)_3法、Folin-Ciocalteu法与高效液相色谱法测定不同压力处理后苦荞中多酚、黄酮与芦丁的含量,用DPPH自由基法、ABTS+·法、总抗氧化能力检测试剂盒评价其抗氧化能力,并分析酚、黄酮、芦丁含量与抗氧化能力之间的相关性。结果表明:高静压处理能显著提高苦荞游离态和总多酚、黄酮、芦丁含量以及DPPH自由基清除能力和ABTS+·清除能力,降低总抗氧化能力(P0.01)。随处理压力的增强,酚含量及抗氧化活性均呈下降趋势;苦荞中多酚、黄酮、芦丁含量变化与DPPH自由基清除能力,ABTS+·清除能力之间具有良好的相关性(P0.01或0.05),与总抗氧化能力的相关性较差。高静压技术是释放苦荞多酚类植物活性成分的一种有效加工方式。     

NaCl胁迫对西兰花芽苗叶黄素积累及抗氧化能力的影响

为探究NaCl胁迫对西兰花芽苗叶黄素富集及抗氧化能力的影响,本实验以“青峰”西兰花种子为实验原材料,研究了不同浓度NaCl溶液处理对西兰花芽苗的芽长、鲜重、干重、含水率、可溶性蛋白、还原糖、丙二醛、脯氨酸、叶黄素含量及抗氧化酶[超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）]活性的影响。结果表明,不同NaCl浓度对西兰花芽苗生长影响较大,随NaCl浓度由0~300 mmol/L变化,叶黄素含量先升高后下降。经100 mmol/L NaCl胁迫处理至第4 d收获的芽苗中叶黄素含量为546.25 μg/g,比对照组增加了37.54%,该条件下芽苗的芽长、鲜重、干重、含水率、可溶性蛋白、还原糖含量也均明显提高,较对照组分别增加了20.88%、161.16%、68.65%、2.86%、54.90%和40.0%,SOD、POD、CAT抗氧化酶活性与对照组相比分别增加了36.26%、14.62%、32.34%。本研究为通过NaCl胁迫西兰花种子萌发来提高叶黄素含量提供了新的方式,为开发功能性西兰花芽苗食品提供参考。     

苦荞糠皮总黄酮的抗氧化活性及免疫调节活性

目的:评价苦荞糠皮总黄酮提取物的抗氧化及免疫活性,为其综合利用奠定基础。方法:测定苦荞糠皮黄酮对DPPH.、O₂^-.和.OH的清除能力和还原力,评价其抗氧化活性。测定不同剂量的苦荞糠皮黄酮提取物对正常小鼠的脾脏指数、吞噬细胞吞噬能力、迟发型变态反应、溶血反应的影响,评价其免疫调节活性。结果:在试验浓度范围苦荞糠皮总黄酮提取物对DPPH.、O₂^-.及.OH的清除率分别达到94.95%,86.4%,84.72%,其还原力随着浓度的提高显著增强。中、高剂量组均可极显著提高小鼠的脾脏指数（P<0.01）;与对照组相比,对小鼠吞噬细胞的吞噬能力,迟发型变态反应以及血清溶血素水平的影响,中剂量组达显著水平（P<0.05）,高剂量组达极显著水平（P<0.01）。结论:苦荞糠皮总黄酮提取物具有较强的抗氧化活性,对正常小鼠的非特异性免疫、细胞免疫和体液免疫功能都有促进作用,并具剂量效应。     

Effect of slightly acidic electrolysed water on functional components,antioxidant and α-glucosidase inhibitory ability of buckwheat sprouts

The effect of slightly acidic electrolysed water (SAEW) on the accumulation of total phenolics (TP), total flavonoids (TF), rutin, quercetin and D-chiro-inositol (DCI), the antioxidant and α-glucosidase inhibitory abilities of germinated buckwheat was investigated. The buckwheat treated in low available chlorine concentration (ACC) of 10.94 mg L^-1 displayed the best accumulation of the bioactive substance, showing 63.0%, 113.07% and 128.1% higher TP, TF and rutin content on the 9th day, respectively, and 163.5% and 113.4% higher quercetin and DCI content on the 7th day, respectively, compared to control. Seven-day sprouts treated with SAEW had markedly stronger ABTS radical scavenging and α-glucosidase inhibitory capacities compared to the other treatments. SAEW with lower ACC had less adverse impact on the length and fresh weight of buckwheat than SAEW with higher ACC. Buckwheat sprouts should be treated by SAEW with lower ACC and harvested on the 7th day as for enhanced health-promoting benefits.     

Effects of light sources on major flavonoids and antioxidant activity in common buckwheat sprouts

It is known that flavonoids in sprouts were accumulated more under light irradiation than under dark. Light source affecting flavonoid accumulation in sprouts is still investigating. We evaluated the effects of light sources, including red, blue and fluorescent lights, on the flavonoid accumulation and antioxidant activity in common buckwheat sprouts. Experimental results showed that blue light significantly enhanced the contents of C-glycosylflavones, including orientin, vitexin and their isomers, and rutin and a rutin isomer. Sprouts grown under blue light exhibit also the highest total phenolics and total flavonoids as well as the highest antioxidant activities. It was found that isoorientin is the highest antioxidant flavonoid whereas numerous former studies suggested that rutin is a typical antioxidant compound in common buckwheat. These results indicated that blue light could be applied for enhancing not only the content of flavonoids but also antioxidant activity in common buckwheat sprouts.     

微酸性电解水对绿豆芽内源植物激素含量及基本营养成分的影响

本研究用微酸性电解水生产绿豆芽,通过酶联免疫法测定绿豆芽生长过程中植物激素含量的动态变化,探究微酸性电解水促进绿豆芽生长的原因,并对绿豆芽的基本营养成分进行了评估。试验结果表明,微酸性电解水处理组绿豆芽的脱落酸和茉莉酸甲酯含量在发芽的大部分时间要低于对照组,而处理组的生长素与脱落酸的比值则在大部分时间保持较高水平,在发芽第3 d,微酸性电解水10 mg/L处理组的该比值要高于对照组54.37%,在发芽第4 d,微酸性电解水20和30 mg/L处理组的该比值要分别高于对照组57.45%和28.72%。这都与微酸性电解水可以促进绿豆芽生长的实际情况相关。有效氯浓度稍高的微酸性电解水利于绿豆芽总抗坏血酸含量的升高,微酸性电解水20和30 mg/L处理组绿豆芽抗坏血酸含量分别高于对照组5.30%和9.33%。处理组还原糖含量有所降低,而总糖和粗蛋白含量则与对照组间无显著差异。     

苦荞萌发物中生物活性黄酮对人乳腺癌细胞增殖的抑制作用

以萌发期(1～6d)的苦荞芽粉为原料,采用铝盐显色可见分光光度法和HPLC 法,探明萌发期(1～6d)苦荞芽粉乙醇提取物中总黄酮、芦丁和槲皮素含量的变化趋势。以人乳腺癌细胞MCF-7 为模型,采用噻唑蓝(MTT)比色法,比较萌发期(1～6d)的苦荞芽粉乙醇提取物对人乳腺癌细胞体外的增殖抑制率。结果表明：苦荞芽粉乙醇提取物具有抑制MCF-7 乳腺癌细胞增殖的作用,尤以萌发第3 天(芦丁与槲皮素含量比为0.92:1)时抑制效果最好,显示二者具有良好的协同抑制效果;苦荞芽粉乙醇提取物的抑制效果与槲皮素和芦丁标准品模拟样品抑制效果相似,表明苦荞芽粉乙醇提取物对MCF-7 细胞的生长起抑制作用的主要功效成分为槲皮素和芦丁。     

超微粉碎对苦荞多酚及抗氧化活性的影响研究

为评价超微粉碎对苦荞多酚及抗氧化活性的影响,分别采用Na NO2-Al(NO3)3法、Folin-Ciocalteu法与高效液相色谱法测定不同粒径苦荞微粉中黄酮、酚与芦丁的含量,DPPH自由基清除法、ABTS+·清除法、总抗氧化能力检测试剂盒评价其抗氧化能力,并分析了酚、黄酮、芦丁含量与抗氧化能力之间的相关性。结果表明:随着微粉化程度的增加,黄酮、酚、芦丁含量及抗氧化能力均呈现先减弱后增强的趋势,但减弱幅度较小,且微粉化程度较高时能较好的保留与提高多酚含量及增加抗氧化活性,对结合态芦丁含量影响不显著;苦荞粉中酚、黄酮、芦丁含量与抗氧化能力之间具有显著的相关性(P0.01)。超微粉碎是一种有效提升苦荞加工食用品质,释放苦荞多酚类植物活性成分的较好加工方式。     

不同光照对荞麦芽黄酮类化合物及相关代谢酶基因表达的影响

通过分析不同品种荞麦的发芽形态及发芽后总酚、总黄酮的含量,从10 个荞麦品种（7 个苦荞和3 个甜荞）中筛选出2 个最适合生产荞麦芽的品种：‘蒙古2号’苦荞和‘西农9976’甜荞。将筛选出的品种进行不同发光二极管（light-emitting diode,LED）光照发芽处理,比较荞麦芽中总酚及黄酮的含量,同时分析不同光照下苦荞芽中苯丙氨酸解氨酶、黄酮醇合酶、查耳酮合酶及查耳酮异构酶的基因表达,探讨其作用机理。结果表明,‘蒙古2号’提高黄酮类化合物含量的最佳处理方式是白光光照,其中荭草苷、异荭草苷含量分别提高了63%、69%（发芽6 d）,总黄酮含量提高了40%～53%（发芽2～6 d）;‘西农9976’提高黄酮类化合物含量的最佳处理方式是红光光照,其中芦丁含量提升70%（发芽6 d）,总黄酮含量最多提高111%（发芽2～6 d）。荞麦芽中总酚含量均是在红光作用下提高最多,其中‘西农9976’总酚含量最多提高83%（发芽2～6 d）,且光照处理可明显上调4 种代谢酶基因的表达水平。     

不同处理方式对米荞营养成分及抗氧化活性的影响

为研究不同处理方式对米荞营养组成和生物活性的影响,以西盟米荞为原料,分析发芽、发酵、蒸制和蒸制后发酵四种处理方式对米荞的还原糖、蛋白质、游离氨基酸、γ-氨基丁酸、总酚、总黄酮等营养成分及抗氧化活性的影响.结果表明,米荞经发芽、发酵、蒸制和蒸制后发酵四种方式处理后,总酚、总黄酮含量及清除1,1-二苯基-2-三硝基苯肼(D...     

Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout

The effect of salinity stress on the nutritional quality of buckwheat sprouts cultivated for 1, 3, 5, and 7d was investigated by analysis of the antioxidant activity and levels of phenolic compounds and carotenoids. Treatment with various concentrations of NaCl (10, 50, 100, and 200mM) resulted in an increase in the amount of phenolic compounds and carotenoids in the sprouts compared with the control (0mM). The phenolic contents of sprouts treated with 10, 50, and 100mM after 7d of cultivation were 57%, 121%, and 153%, respectively, higher than that of the control (0mM NaCl). Moreover, the accumulation of phenolic compounds was primarily caused by an increase in the levels of 4 compounds: isoorientin, orientin, rutin, and vitexin. The carotenoid content of sprouts treated with 50 and 100mM NaCl was twice higher than that of the control. In addition, the antioxidant activity of ethanol extracts of the sprouts was increased by NaCl treatment. Although the growth rate of sprouts decreased with >50mM NaCl, these results suggest that treatment of an appropriate concentration of NaCl improves the nutritional quality of sprouts, including the level of phenolic compounds, carotenoids, and antioxidant activity.     

Effects of Germination on the Nutritional Properties,Phenolic Profiles,and Antioxidant Activities of Buckwheat

Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased. Phenolic compounds, such as rutin, vitexin, isovitexin, orientin, isoorientin, chlorogenic acid, trans‐3‐hydroxycinnamic acid, and p‐hydroxybenzoic acid increased significantly during the germination process, which may be due to the activation of phenylalanine ammonialyase. The improvement of flavonoids led to significant enhancement of the antioxidant activities of germinated buckwheat. Germinated buckwheat had better nutritional value and antioxidant activities than ungerminated buckwheat, and it represented an excellent natural source of flavonoids and phenolic compounds, especially rutin and C‐glycosylflavones. Therefore, germinated buckwheat could be used as a promising functional food for health promotion.