发芽对青稞的营养成分和抗氧化活性的影响

Effects of Germination on the Nutrient and Antioxidant Activity of Barley

本实验通过对青稞进行发芽处理,来研究发芽前后青稞基础营养成分、总酚、总黄酮以及抗氧化活性的变化,并以此来评价发芽对青稞的营养价值和抗氧化活性的影响。研究结果表明,发芽使青稞的蛋白质和灰分含量提高了23.4%和31.5%,使直链淀粉和脂肪含量降低了13.8%和19.2%。发芽后青稞的总酚和总黄酮含量显著提高,分别增加了85.0%和101.7%。抗氧化活性分析表明,发芽青稞的IC5050^DFFH值和FRAP(铁离子还原能力,ferric-reducing antioxidant power)值分别为(39.98±1.14) mg/mL和0.33~1.13μmol VC/g,其抗氧化能力显著高于未发芽青稞。相关性分析表明,发芽青稞较强的抗氧化能力与高的总酚和总黄酮含量显著相关(R^2=0.803~0.990)。这说明发芽能够改善青稞的营养价值和功能特性,其结果为青稞的加工应用以及相关功能食品的开发提供了可靠的科学依据。

In this experiment,the germination treatment of highland barley was carried out to study the changes of nutrient composition,total phenolics,total flavonoids and antioxidant activities of highland barley before and after germination,and to evaluate the effect of germination on the nutritional value and antioxidant activity of highland barley. The results indicated that germination increased the protein and ash content of barley by 23.4% and 31.5%,amylose and fat content reduced by 13.8% and 19.2%. After germination,the total phenolic and total flavonoids content of barley was significantly increased by 85% and 101.7%,respectively. The antioxidant activity analysis showed that the IC■ value and FRAP(ferric-reducing antioxidant power)values of the germinated barley were(39.98±1.14) mg/mL and 0.33~1.13 μmol VC/g,respectively,and the antioxidant capacity was significantly higher than ungerminated highland barley. Correlation analysis showed that the strong antioxidant capacity of germinated barley was significantly correlated with high total phenol and total flavonoids content(R^2=0.803~0.990). This indicates that germination can improve the nutritional value and functional properties of barley,and the results provide a reliable scientific basis for the processing of highland barley and the development of related functional foods.