微波协同L-phe处理对萌发苦荞中主要营养成分的影响

Effects of Microwave Assisted L-phe Treatment on Main Nutrients of Tartary Buckwheat During Germination

采用4种不同微波条件(400 W 10 s、400 W 30 s、600 W 10 s和600 W 30 s)处理苦荞麦种子,研究其对种子萌发率的影响。在萌发率实验的基础上,选择最佳微波条件(400 W 10 s)协同外源L-phe(1 mM、3 mM、5 mM、7 mM和9 mM)对苦荞种子进行处理,研究萌发苦荞中总酚、总黄酮、还原糖及可溶性总糖含量的变化规律。结果表明,采用400 W的微波功率处理10 s能够提高苦荞种子萌发初期的萌发率,而对最终萌发率没有影响;微波(400 W 10 s)协同L-phe(5 mM)处理下,萌发7 d的苦荞芽苗中总酚、总黄酮、还原糖和可溶性总糖的含量均最高,分别达到23.33 mg/g、5.10 g/100 g、6.56 g/100 g和15.11 g/100 g(DW),相比对照组分别增加了38.37%、35.28%、59.61%和28.16%。

Four different microwave conditions(400 W 10 s,400 W 30 s,600 W 10 s and 600 W 30 s) were used to treat Tartary buckwheat seeds,and their effects on seed germination rate were studied.On the basis of germination rate experiment,the change of content of total phenols,total flavonoids,reducing sugar and soluble total sugar in Tartary buckwheat seeds was studied by using the best microwave condition(400 W 10 s) in cooperation with exogenous L-phe(1 mM,3 mM,5 mM,7 mM and 9 mM).The results showed that the germination rate of Tartary buckwheat seeds in the early stage was improved by using 400 W microwave power for 10 s,but the final germination rate was not affected;under the condition of L-phe(5 mM) treatment accompanied by microwave treatment,the content of total phenols,total flavonoids,reducing sugar and soluble total sugar in Tartary buckwheat sprouts germination for 7 days was the highest,reaching 23.33 mg/g,5.10 g/100 g,6.56 g/100 g and 15.11 g/100 g(DW),respectively,which increased by 38.37%,35.28%,59.61% and 28.16% compared with the control group.