麦饭石水培养荞麦芽的发芽工艺及麦芽的抗氧化活性

Germination and Antioxidant Activity of Buckwheat Sprouts Cultivated in Maifanite Water

本文旨在揭示探究麦饭石水培养荞麦芽发芽工艺以及所产荞麦芽的抗氧化活性。以发芽率、腐烂率和总重量为指标,确定了最佳发芽工艺。麦饭石水、普通矿泉水的元素含量使用ICP-MS测定;应用TA-XT.Plus对荞麦芽进行了物性测试。在最佳条件下,对荞麦芽的感官特性,元素含量和抗氧化能力也进行测定。所得数据表明,麦饭石水中硒、锶、锰等微量元素含量远高于矿泉水,特别是硒、锰的增加率分别为178.30%、1689.10%;常量元素钙、钾的增加率分别为30.30%、912.50%;最佳工艺为:浸种12 h,温度22℃,培育7 d;最佳工艺下,麦饭石水培养荞麦芽(实验组)发芽率较矿泉水培养荞麦芽(对照组)高65.00%,腐烂率低21.00%,长势更好,感官评分更高;与对照组相比,实验组抗氧化活性较高,对DDPH自由基(DPPH·)、羟基自由基(·OH)、超氧自由基(·O2-)的清除率分别为85.00%、69.70%、49.10%,钙、铜和锶等元素的含量也有所增加。因此,将麦饭石水用于芽菜培育,且所得麦芽用于特色芽菜饮品开发及高值化具有重要价值意义。

The purpose of this article is to reveal the germination and antioxidant activity of Buckwheat sprouts（BS） cultivated in Maifanite water. Germination rate, rotting rate and total weight were used as the indices to guide the optimization of germination. The contents of elements in Maifanite water and normal mineral water were measured by ICP-MS. TA-XT. Plus was used to analyse the physical properties of BS. Sensory properties, contents of microelements and antioxidant ability of BS were also determined under the optimum conditions. The obtained data showed that the contents of microelements Se, Mg, Cu and Sr in Maifanite water were higher than those in the mineral water. Especially the increasing rates were 178.30% and 1689.10%, respectively, for Se and Mn, and 30.30% and 912.50%, respectively for macroelements Ca and K. The optimum conditions for cultivating BS were： seed soaking time 12 hours, cultivation temperature 22 ℃, and cultivation time 7 days. Under which, BS cultivated with Maifanite water possessed a germination rate higher by 65.00%, rotting rate lower by 21.00%, DPPH radical scavenging capacity of 85.00%, hydroxyl radical scavenging activity of 69.70% and superoxide radical scavenging activity of 49.10%, as well as better growth, higher sensory score, and higher Ca, Cu and Sr contents, compared with BS cultivated with mineral water, Therefore, utilizing maifanite water for cultivating sprouts and using resultant sprouts for developing specialty high-valued sprouts drinks will be of great significance.