蒸汽爆破预处理对籽粒苋籽实抗氧化能力的影响

实验选取汽爆压力0.3、0.6、0.9、1.2、1.5 MPa,汽爆时间10、20、30、60、120 s,对籽粒苋籽实进行预处理。分别测定汽爆前后各组样品的总酚、总黄酮含量,并通过测定其对DPPH、ABTS⁺自由基的清除率、铁离子还原能力来衡量各组样品的抗氧化能力,旨在探讨蒸汽爆破对籽粒苋籽实总酚、总黄酮和抗氧化能力的影响。结果表明:经过汽爆处理,籽粒苋籽实总酚、总黄酮含量和抗氧化能力显著提高(p<0.5)。0.6 MPa、60 s是最佳处理条件,此时总酚、总黄酮含量分别为未汽爆组的5.3倍和7.3倍,DPPH、ABTS⁺自由基清除率、铁离子还原能力分别是未汽爆组的4.6、3.8和11.6倍。蒸汽爆破是一种高效、无污染的前处理方式,为籽粒苋籽实的后续开发奠定基础。

Effect of Steam Explosion Treatment on Amaranth Seeds Antioxidant Capacity

The amaranth seeds were treated with steam explosion at different pressures(0.3,0.6,0.9,1.2,1.5 MPa)and different residence times(10,20,30,60,120 s). In order to explore the effect of steam explosion pretreatment on amaranth seeds,the total phenolic and flavonoid content were determined,with DPPH and ABTS+ radical-scavenging capacities,and ferric ion reducing power. The results showed that the total phenolic content,total flavonoid content and antioxidant capacity were significantly increased after steam explosion pretreatment(p<0.5). Under the optimal condition,pressure 0.6 MPa and time 60 s,the total phenolic content and total flavonoid content were 5.3 times and 7.3 times as much as that of the untreated sample respectively. Meanwhile,DPPH and ABTS+ radical-scavenging capacities,and ferric ion reducing power,were 4.6,3.8 and 11.6 times respectively. Thus,steam explosion is an efficient and non-polluting pretreatment,which would be useful for further development of amaranth seeds in the following.