不同处理温度对苦荞抗氧化成分的含量及其抗氧化活性影响的研究

Effect of Different Treatment Temperature on the Content of Antioxidants and Antioxidant Activity of Tartary Buckwheat

研究苦荞经不同温度处理后,其酚类物质、黄酮类物质、芦丁、槲皮素含量及其抗氧化能力的差异,分析酚类物质、黄酮类物质、芦丁、槲皮素的含量间及抗氧化能力间的相关性,并指出槲皮素产生的温度范围。研究结果发现,当处理温度低于180℃时,酚类物质、黄酮类物质、芦丁含量无明显变化(P>0.05);高于180℃时,酚类物质、芦丁含量无明显变化(P>0.05),而黄酮类物质含量显著降低(P<0.05),槲皮素含量显著增加(P<0.05);高于220℃时,酚类物质、黄酮类物质、芦丁含量均显著降低(P<0.05),槲皮素含量显著增加(P<0.05)。而且,抗氧化能力与酚类物质含量相关性最好,其次依次为芦丁、黄酮类物质含量,而与槲皮素含量呈显著负相关(P<0.05)。由此可知,当处理温度高于180℃时,苦荞粉中酚类、黄酮类物质、芦丁分解而减少,槲皮素含量逐渐增加,抗氧化能力大幅度降低。因此,加工过程中应注意保护苦荞的功能活性物质,防止温度过高而导致酚类、黄酮类等抗氧化物质的降解。

The study was aimed to compare the differences of polyphenols, flavonoids, and rutin and quercetin as well as antioxidant capacity of tartary buckwheat with different temperature treatment, and observe their correla- tions, and further determine the temperature range for the generation of quercetin. The results showed that the content of polyphenols, flavonoids and rutin had no significant difference when the processing temperature was less than 180 ℃ （P 〉 0.05 ）. However, except polyphenols and rutin, the content of flavonoids and quercetin had respectively a significant decrease and increase when at 180 ℃ （ P 〈 0.05）. When at 220 ℃, the content of polyphenols, fla- vonoids and rutin were significantly reduced （P 〈 0.05 ）, while the content of quereetin was the same as at 180 ℃. A significant correlation was determined between antioxidant properties and polyphenols, successively turin and fla- vonoids, except for quereetin shown a negative correlation. In conclusion, polyphenols, flavonoids and turin were de- composed seriously, quercetin was generated and antioxidant properties were also reduced above 180 ℃. Therefore, it must be prevent polyphenols, flavonoids from being decomposed to protect the ant -oxidative components in process in high temperature conditions.