燕麦芽的最佳萌发期及麦芽总多酚的抗氧化活性

The Best Germination Period for Oat Malt and the Antioxidant Activity of the Total Polyphenol in Oat Malt

为开发燕麦芽茶,在本试验条件下使燕麦萌发,测定总多酚等7种水溶性成分在不同发芽期的含量,确定最佳发芽期并评价燕麦芽总多酚的抗氧化活性。试验结果表明,144 h为最佳萌发期,此时芽长4-5 cm,可溶性糖、蛋白质、总酚、VC、Fe离子和Ca2＋含量分别由原来的4.8%,11.63%,5.63%,3.1 mg/g,96 mg/100 g,98 mg/100g增至12.71%,13.04%,9.97%,26.9 mg/g,137 mg/100 g和142 mg/100 g,而β-葡聚糖含量从3.16%降至2.89%;燕麦芽总多酚含量（x）在2.9-17.4 mg/mL,VE（y）在0.174-0.399 mmol/L范围对DPPH·自由基的清除效果相当,y=0.015x＋0.1437（R2=0.9859）;x在0.29-1.74 mg/mL范围与y在0.796-0.811 mmol/L范围对Fe3＋的还原能力相当,y=0.0138x＋0.7935（R2=0.9814）。可通过发芽技术开发具有抗氧化活性以及富含可溶性糖、蛋白质、Ca、Fe及VC的燕麦芽茶。

In order to develop oat malt tea, the best germination period has been determined by measuring the content of total polyphenol and other six soluble ingredients in oat malt during different germination period under the experimental conditions. The results showed that 144 h while the sprout is about 4-5 cm in length was the best germination period when the content of soluble sugar, protein, total polyphenol, VC, ionic Fe and Ca2＋ increased from 4.8%, 11.63%, 5.63%, 3.1 mg/g, 96 mg/100 g, 98 mg/100 g to 12.71%, 13.04%, 9.97%, 26.9 mg/g, 137 mg/100 g and 142 mg/100 g re- spectively. The content of β-glucan decreased from 3.16% to 2.89%. 2.9N17.4 mg/mL total polyphenol in oat malt exhib ited equal ability to 0.174-0.399mmol/L VE （y） in scavenging DPPH. free radical with an correlation equation of y=0.015x＋0.1437（R2=0.9859）. 0.29N1.74mg/mL extracted oat malt polyphenol equaled to 0.796-0.811 mmol/L VE （y） in reducing Fe3＋ with an equation of y= 0.0138x ＋ 0.7935 （R2= 0.9814）. Hence the oat malt tea having antioxidant activity and rich in soluble sugar, protein, Ca, Fe and VC which can be developed by Germination technology.