青稞萌发工艺优化及营养成分分析

Optimization of germinationp process and analysis of nutritional components in hull-less barley

以青稞为原料,通过单因素和正交试验,研究了萌发条件对青稞总酚和β-葡聚糖含量的影响,优化了青稞萌发的最佳工艺参数;在最佳萌发工艺的基础上,研究了青稞萌发前后营养成分及酶活性的变化。结果表明:青稞萌发最佳工艺条件为萌发时间2d、萌发温度30℃、pH 6.4,在该工艺参数下,青稞萌发后其总酚含量为1.18 mg/g,β-葡聚糖含量为2.35%;青稞萌发后,青稞中总酚含量显著增加,同时β-葡聚糖的减少量较小,此外多酚氧化酶及β-葡聚糖酶的活力均显著增强。该试验旨在通过对青稞萌发后的营养分析,为研究新型功能性食品提供理论依据。

The effects of germination on total phenolics andβ-glucan in barley were studied by single factor and Orthogonal experiment,and the Optimum process parameters of barley germination were obtained.The results showed that the optimum technological conditions were as follows,i.e.The seed were germinated at 30℃for 2days using the pH 7.0solution.Under this condition,1.13 mg/g of total phenol and 2.31% ofβ-Glucan were obtained.On the basis of the best germination process,the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied.The results showed that contents of Protein,starch,fat,cellulose,β-glucan decreased,however contents of soluble sugar,total phenolics,flavonoids,and GABA increased significantly after the barley germination.In addition,the activities ofα-amylase,β-amylase,protease,polyphenol oxidase andβ-glucanase were significantly enhanced.