不同加工方式对苦荞中总酚、总黄酮及抗氧化性的影响

The effects of different processing methods on the total phenolics content( TPC),flavonoids,and antioxidant activities of tartary buckwheat

已有研究表明,加工方法会影响食品中的营养及功能成分。苦荞被认为是一种具有健康促进作用的全谷物,含有多种功能成分,尤其富含酚类物质。然而,目前关于加工方式对苦荞酚类物质和抗氧化性的影响却鲜有报道。因此,文中研究了不同处理方式对苦荞中总酚总黄酮含量以及抗氧化性的影响,同时利用HPLC分析了苦荞中最主要黄酮芦丁的变化。结果表明:苦荞经过浸泡后可以显著提高总酚、总黄酮、芦丁含量以及抗氧化性(P<0.05),而经高温或者高压处理不仅会显著降低苦荞的总酚、总黄酮和芦丁含量(P<0.05),同时其抗氧化性也显著降低(P<0.05)。另外,通过对不同处理苦荞抗氧化性与总酚总黄酮含量相关性分析发现,苦荞提取物的总酚总黄酮是其主要的抗氧化性物质。

Studies reported that processing methods had profound effects on the nutritional and functional ingredients of the final products. Tartary buckwheat,which has been recognized as a kind of health-promoting cereal,is rich in many functional compounds,especially phenols. However,the influence of processing methods on the antioxidant activity and phenols compounds of whole tartary buckwheat hasn＇t got much attention. Therefore,the purpose of the present work was to investigate the effect of different processing methods（ soak,boiling or steam） on total phenolics content（ TPC）,flavonoids,and antioxidant activities of tartary buckwheat,and to delineate changes of rutin content from different treated tartary buckwheat by HPLC. The results indicated that TPC,flavonoids,rutin and antioxidant activity of soaked tartary buckwheat increased dramatically（ P 0. 05）. However,boiling or steam not only significantly decreased TPC,flavonoids and rutin of tartary buckwheat（ P 0. 05）,but also remarkably reduced the antioxidant activity（ P 0. 05）. Moreover,according to the analysis results of the correlation between antioxidant activity and TPC（ flavonoids）,the TPC and flavonoids were the main antioxidant compounds in tartary buckwheat.