香菜在发芽过程中酚类物质和抗氧化性变化研究

Effects of Germination on Phenolic Compounds and Antioxidant Activities of Coriander

研究香菜发芽过程中酚类物质和2,2-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt,ABTS)自由基清除力、铁离子还原能力(Fluorescence recovery after photobleaching,FRAP)和还原力等抗氧化性的变化。结果表明,发芽显著增加了香菜总酚和总黄酮的含量。香菜发芽到4 d时,总酚含量达到最大值,是香菜种子总酚含量的2.15倍;香菜发芽到8 d时,总黄酮含量达到最大值,是香菜种子总黄酮含量的2.63倍。发芽显著增加香菜的抗氧化性,香菜发芽过程中总酚与ABTS、还原力间存在显著的相关性,总黄酮与ABTS、FRAP间存在显著的相关性。发芽显著增加香菜绿原酸、没食子酸、对羟基苯甲酸、阿魏酸和柚皮素的含量。研究表明发芽是一种有效提高香菜中酚类化合物含量及抗氧化性的加工方式。

The changes of phenolic compounds and antioxidant activities （ABTS, FRAP and reducing power）inthe process of coriander germination were sdudied. The result showed that the content of total phenolics andtotal flavonoids significantly increased.The total phenolics of 4-day-old sprouts reached the maximum,and was2.15 times higher than that of seeds. The total flavonoids of 8-day-old sprouts reached the maximum,and was2.63 times higher than that of seeds. The antioxidant activities of coriander significantly increased. Correlationcoefficients between total phenolics content, total flavonoids content and antioxidant activities were positivelyhigh. Meanwhile,the content of chlorogenic acid,gallic acid,hydroxybenzoic acid,ferulic acid and naringinwere significantly increased.This study showed that germination was an effective method to increase the contentof phenolic compounds and antioxidant activity of coriander.