不同品种藜麦中多酚、黄酮及抗氧化性比较分析

Comparative Analysis of Total Flavonoids, Total Polyphenols and Antioxidant Properties in Different Varieties of Quinoa

该试验对9种藜麦中总黄酮、总多酚及其抗氧化活性进行测定,分析比较不同品种藜麦中主要活性成分之间的差异。结果发现,不同品种藜麦中活性成分存在较大差异;总黄酮和总多酚含量皆高于文献报道,最高含量分别为1.83 mg/g和1.99 mg/g;总黄酮和总多酚含量均存在显著差异,且总黄酮、总多酚与抗氧化活性之间存在极强的正相关性(p<0.01)。藜麦具有极高的营养价值,该研究为其作为功能食品进行深入开发利用提供了较好的理论基础。

The total flavonoids content, total polyphenols content and their antioxidant activities in nine varieties of quinoa are determined and analyzed to compare the differences of the main active components in different varieties of quinoa. The results show that there are significant differences in the active ingredients in different varieties of quinoa, the contents of total flavonoids and total polyphenols in nine varieties of quinoa are higher than those reported in the literature, and the highest contents are 1.83 mg/g and 1.99 mg/g, respectively. Meanwhile, the total flavonoids content and total polyphenols content in different varieties are significantly different, and there is a strong positive correlation about total flavonoids content, total polyphenols content and antioxidant activity(p<0.01), which makes quinoa show a strong nutritional value, providing a good theoretical basis for the development and utilization of quinoa as a functional food.