摘要
发芽是提高种子生物活性成分和功能的一种极具前景的生物加工技术。本课题主要研究了发芽对黑小麦提取物体外抗氧化活性及多酚含量和组成的影响。总体上,发芽和未发芽黑小麦的结合性提取物比可溶性提取物具有更高的抗氧化活性和总酚含量。另外,发芽3-8天显著提高黑小麦可溶性和结核性提取物的抗氧化活性和总酚含量。在发芽黑小麦中,可溶性提取物可能富含多种黄酮化合物,而结合性提取物主要含有对香豆酸和阿魏酸两种酚酸。并且,这两种结合酚酸在发芽3-8天的过程中明显增加。上述结果表明,发芽能够提高黑小麦种子的抗氧化多酚水平;而且,具有较高抗氧化多酚含量的发芽黑小麦是抗氧化剂的一个天然来源,具有潜在的健康效益。
Germination is a promising bioprocessing technique to enhance bioactive components and bioactivities in edible seeds. Herein, the germinated black wheat was cultivated at a period of eight days, and the influences of germination on its antioxidant capacity and phenolic profiles were investigated. It was interesting to find that the bound extracts overall possessed much higher antioxidant capacity and total phenolics than the soluble extracts in both germinated and raw black wheat seeds. Germination for three to eight days gradually and significantly enhanced antioxidant capacity and total phenolics in both extracts. In germinated black wheat, soluble extracts should be rich in various flavonoids, such as C-glycosidic and O-glycosidic flavonoids, while bound extracts mainly contained two hydroxycinnamic acids, i0-coumaric acid and ferulic acid, which robustly increased after three to eight days of germination. In conclusion, germination is able to enhance antioxidant phenolics in black wheat seeds, and germinated black wheat with enhanced antioxidant phenolics can be excellent natural antioxidants with potential health benefits.
作者
甘人友
隋中泉
杨琼琼
COREK Harold
GAN Ren-you SUI Zhong-quan YANG Qiong-qiong CORKE Harold(School of Biological Sciences, The University of Hong Kong, Pokfuam Road, Hong Kong Department of Food Science ,and Engineering, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China)
出处
《上海交通大学学报（农业科学版）》
2017年第3期1-9,16,共10页
Journal of Shanghai Jiaotong University(Agricultural Science)
关键词
发芽
黑小麦
抗氧化活性
多酚组成
germination black wheat
antioxidant capacity phenolic profile
