青稞麸皮营养成分及提取物抗氧化活性研究

为提高青稞麸皮的综合利用和附加值,以白青稞麸皮和黑青稞麸皮为研究对象,检测了青稞麸皮中各营养素含量及提取物抗氧化活性。结果表明,两种麸皮主要成分为淀粉、蛋白质、粗纤维,并且粗蛋白、粗纤维、灰分含量高于青稞全谷物,其中Mg、P、Ca含量较高,氨基酸种类丰富,总多酚分别为6.30,9.05mg/g,黑青稞麸皮中花青素含量为7.0mg/g,总多酚和花青素均高于青稞全谷物。DPPH自由基清除能力和ABTS自由基清除能力随着麸皮样品浓度的增加而增强。此外,黑青稞麸皮中花青素和总多酚含量均显著高于白青稞麸皮,而其它营养组分较接近。因此,黑青稞麸皮可作为潜在的深加工原料应用于功能性食品或作为营养强化剂添加到食品中以提升其加工附加值。

Study on the nutrient composition and antioxidant activity of highland barley bran

In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 mg/g. Both total polyphenols and anthocyanins were higher than those of highland barley whole grains. Radical scavenging capacities of DPPH and ABTS were lifted with the increase of bran sample concentration. In addition, the contents of anthocyanins and total polyphenols of black highland barley bran were significantly higher than those in white highland barley bran, while the other nutritional components were similar. Therefore, highland barley bran could be used as a potential deep processing raw material in functional foods or as a nutritional fortifier to enhance the processing additional value of highland barley bran.