萌发对苦荞籽粒品质的影响及工艺优化

Effect of germination on grain quality of tartary buckwheat and optimization of technology

以苦荞籽粒为原料,分析了浸种和萌发温度及时间对苦荞籽粒总黄酮含量、γ-氨基丁酸(GABA)含量、DPPH自由基清除率、发芽率及芽长的影响,并优化了其萌发工艺条件。结果表明,苦荞籽粒的最佳萌发条件为:浸种温度20℃、浸种时间8h、萌发温度26℃、萌发时间98h。该条件下,萌发苦荞的总黄酮含量为10.34mg/g,是对照组的2.27倍;GABA含量为2.86mg/g,是对照组的1.17倍。制茶后,萌发苦荞茶总黄酮质量浓度为7.678mg/100mL,是对照组的3.71倍;GABA质量浓度为13.142mg/100mL,是对照组的1.63倍;茶汤的颜色、透明度、香气、滋味、总分等感官评分均优于对照组。萌发处理可以提高苦荞茶的总黄酮含量、GABA含量及感官品质。

Using tartary buckwheat seeds as raw materials,the effects of different temperature and time during seed soaking and germination were analyzed,on the content of total flavonoids andγ-aminobutyric acid(GABA),DPPH free radical clearance rate,germination rate and bud length of tartary buckwheat seeds,and the germination conditions of tartary buckwheat tea were optimized.The results showed that the optimal germination conditions of tartary buckwheat seeds were as followd:soaking temperature 20℃,soaking time 8 h,germination temperature26℃,and germination time 98 h.Under these conditions,the total flavonoids content of germinating tartary buckwheat was10.34 mg/g,which was 2.27 times of the control group,and the GABA content was 2.86 mg/g,which was 1.17 times of the control group.After tea preparation,the concentration of total flavonoids in germinated tartary buckwheat tea was 7.678 mg/100 mL,which was 3.71 times that of the control group.The mass concentration of GABA was 13.142 mg/100 mL,1.63 times that of the control group.The results of sensory evaluation were better than those of the control group.Germination treatment can improve the content of total flavonoids,GABA and sensory quality of tartary buckwheat tea.