苦荞麦芽不同部位功能活性成分及抗氧化性研究

Study on the Functional Active Components and Antioxidation in Different Parts of Tartary Buckwheat Bud

以苦荞麦为原料,研究发芽后的1~7 d内不同部位功能活性成分含量及抗氧化活性变化.结果表明,苦荞麦芽生长期间,叶中的总黄酮含量高于茎和根;蛋白质含量先降低后升高,且叶中含量最高;超氧化物歧化酶(SOD)、过氧化物酶(POD)和抗坏血酸过氧化物酶(APX)酶活性较高的部位是叶,而茎和根中的抗氧化酶活性与叶中的酶活性无明显差异.

In this study,the different parts of tartary buckwheat bud were used to explore the functional active components and antioxidation.The results showed that the total flavonoids content in leaves of tartary buckwheat bud was higher than that in stems and roots during growth.The protein content decreased first and then increased,and the content in leaves was the highest.The activities of superoxide dismutase(SOD),peroxidase(POD)and ascorbic acid peroxidase(APX)were higher in leaves.There was no significant difference in enzyme activity in stems and roots.