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...

Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat

In order to study the influence of different treatment methods on the nutritional composition and biological activity of rice buckwheat,germination,fermentation,steaming and fermentation after steaming on the reducing sugar,protein,free amino acids,γ-aminobutyric acid,total phenol,total flavonoids and antioxidant activity.The results showed that after four treatments the content of total polyphenols,total flavonoids,scavenging DPPH free radicals and iron ion reduction ability of rice buckwheat were higher than that of untreated rice buckwheat,while after steamed processing the content of reducing sugar,γ-aminobutyric acid and rutin decreased compared with untreated rice buckwheat.By correlation analysis,the contents of total phenols and total flavonoids were significantly correlated with DPPH free radical scavenging ability and iron ion reducing ability(P<0.01).Among then,the raw rice buckwheat was the best treated by fermentation of lactic acid bacteria,with the highest content of reducing sugar,γ-aminobutyric acid,total phenol,total flavonoids,rutin,respectively,3.62%,4.84 mg/g,13.63 mg/g,4.63%,39.80 mg/g and DPPH radical scavenging ability andiron ion reduction ability were the strongest.Therefore,fermentation treatment is a good processing method,which can further improve the nutritional composition and biological activity of rice buckwheat,and can provide a reference for the deep processing and high-value utilization of rice buckwheat.