藜麦苗生长过程中功能成分含量及抗氧化活性变化研究

Changes of Functional Component Content and Antioxidant Activity during the Growth of Quinoa Sprouts

为促进藜麦苗这一新型苗菜产品的开发,以筛选的高黄酮(0.72mg/g)、高多酚(1.97mg/g)藜麦种子(YY22)为材料,对藜麦苗生长14~48d过程中总黄酮、总多酚和总皂苷的含量进行测定分析,并分别用DPPH法和ABTS法评价其抗氧化活性。结果显示:藜麦苗初期生长较为缓慢,约20d后生长加快,藜麦苗株高在第48天达37.37cm;藜麦苗总黄酮和总多酚含量在生长期总体呈下降趋势,但均高于种子中的含量;总皂苷含量呈动态变化,在第48天时最低,各生长时期的皂苷含量均较种子的低;藜麦苗抗氧化活性随生长进程降低,且与总黄酮含量呈显著正相关,与总多酚含量呈极显著正相关。生长48d时,藜麦苗生物产量高,品质较为鲜嫩,总黄酮(3.19mg/g)和总多酚(4.36mg/g)较高,具备一定的DPPH和ABTS清除活性,总皂苷含量(2.28mg/g)较低,适口性较好。

In order to promote the development of a new functional vegetables from quinoa sprouts, a selected quinoamaterial YY22 with high content of total flavonoids （0.72mg/g） and total polyphenols （1.97mg/g） was used in this study.The changes of functional components including total flavonoids, total polyphenols, and total saponins of quinoa sprouts during seedling stage （14-48d） as well as the vitro antioxidant activity were determined using DPPH and ABTS methods. The results showed that the sprouts grew slowly in the initial period and faster after about 20d of growth. The plant height was 37.37cm when harvested on the 48th day. The total flavonoids and total polyphenols contents in sprouts decreased during growth time, which were still higher than those in the seeds. The content of total saponin showed a dynamic change,it was lower than that in the seeds during growth time and reached a minimum on the 48th day.The vitro antioxidant activity of quinoa sprouts decreased with the growth. There was a significantly positive correlation between the vitro antioxidant activity and total flavonoids content. A highly significantly positive correlation between the vitro antioxidant activity and total polyphenols content were found.The 48-day sprouts behaved higher biological yield, fresher quality, relatively higher contents of total flavonoids （3.19mg/g） and total polyphenols （4.36mg/g）, with lower saponin （2.28mg/g） which was benificial to palatability. In addition, the sprouts showed certain DPPH and ABTS scavenging activities.