外源物对苦荞芽黄酮含量及抗氧化性的影响

Effect on Flavonoids Content and Antioxidant Activity of Tartary Buckwheat Bud with Exogenous Substance

为探讨外源添加物对苦荞芽中功能价值的影响。以苦荞品种榆6-21为试验材料,在芽期分别添加不同浓度的蔗糖和L-苯丙氨酸,研究了浓度和处理时间对苦荞芽的黄酮含量和抗氧化能力(清除DPPH自由基、ABTS自由基和羟基自由基能力)的影响。结果表明,随着蔗糖和L-苯丙氨酸浓度的增大升高和处理时间的延长,苦荞芽的黄酮含量及对自由基的清除能力均呈现先升高后降低的趋势。当蔗糖的质量浓度为4 g/m L,处理时间为9 d;L-苯丙氨酸的浓度为150μmol/L,处理时间也为第9天时荞麦芽黄酮含量最高,抗氧化性也最强。因此,添加外源物质可以改变荞麦芽的黄酮含量和抗氧化性。

In order to investigate the influence of exogenous additives on functional value of buckwheat bud. Using Yu 6-21 as the material, by adding different concentration sucrose and L-phenyalanine at bud stage to study the influence on flavones content, DPPH radical scavenging activity, ABTS radical scavenging, along with hydroxyl radical scavenging activity in tartary buckwheat sprout. Along with the increasing of sucrose and L-phenyalanine concentration, with the extension of treatment time, the flavones content and radical scavenging activity of tartary buckwheat sprout showed before increasing after decreasing, the influence was best when sucrose and L-phenylalanine concentration was 4 g/mL and 150 μmol/L respectively and treatment time was the 9^th day. The addition of exogenous substance could change the flavonoid content and antioxidant activity of tartary buckwheat bud.