超微粉碎对苦荞多酚及抗氧化活性的影响研究

The Influence of Micronization on Polyphenols and Antioxidant Activity of Buckwheat Powder

为评价超微粉碎对苦荞多酚及抗氧化活性的影响,分别采用Na NO2-Al(NO3)3法、Folin-Ciocalteu法与高效液相色谱法测定不同粒径苦荞微粉中黄酮、酚与芦丁的含量,DPPH自由基清除法、ABTS+·清除法、总抗氧化能力检测试剂盒评价其抗氧化能力,并分析了酚、黄酮、芦丁含量与抗氧化能力之间的相关性。结果表明:随着微粉化程度的增加,黄酮、酚、芦丁含量及抗氧化能力均呈现先减弱后增强的趋势,但减弱幅度较小,且微粉化程度较高时能较好的保留与提高多酚含量及增加抗氧化活性,对结合态芦丁含量影响不显著;苦荞粉中酚、黄酮、芦丁含量与抗氧化能力之间具有显著的相关性(P<0.01)。超微粉碎是一种有效提升苦荞加工食用品质,释放苦荞多酚类植物活性成分的较好加工方式。

In order to explore the application of ultrasonic and microwave technology in ACE inhibitory peptide preparation of sesame cake, using ultrasonic and microwave on sesame cake pretreatment respectively, ultrasonic assisted enzymatic hydrolysis, investigating the effects of ultrasonic power, ultrasonic time, microwave power, micro- wave time, enzyme dosage inhibition rate of ACE. The results show that： the ultrasonic pretreatment power is 4 W/mL, with pretreatment of 10 min, pretreatment with 1 300 U/g alkaline protease of sesame cake ACE IC50 value is 2.81 mg/mL. Ultrasonic assisted enzymatic hydrolysis process of ultrasonic power is 0.5 W/mL, add 1 700 U/g alkaline protease, enzyme solution is obtained at 15 min, sesame cake ACE inhibitory peptide of IC50 value is 2.96 mg/mL. Microwave power is 1.33 W/mL, microwave pretreatment at 5 rain inhibitory peptides from sesame cake ACE IC50 value is 2.81 mg/mL.