不同处理方式对米荞营养成分及抗氧化活性的影响

Effects of Different Treatments on Nutritional Composition and Antioxidant Activity of Rice Buckwheat

为研究不同处理方式对米荞营养组成和生物活性的影响,以西盟米荞为原料,分析发芽、发酵、蒸制和蒸制后发酵四种处理方式对米荞的还原糖、蛋白质、游离氨基酸、γ-氨基丁酸、总酚、总黄酮等营养成分及抗氧化活性的影响。结果表明,米荞经发芽、发酵、蒸制和蒸制后发酵四种方式处理后,总酚、总黄酮含量及清除1,1-二苯基-2-三硝基苯肼(DPPH)自由基能力和铁离子还原能力均高于未处理米荞,且由相关性分析得知,总酚和总黄酮含量与DPPH自由基清除能力和铁离子还原能力具有极显著相关性(P<0.01);而蒸制处理后,还原糖、γ-氨基丁酸和芦丁含量相比于未处理的米荞均有所下降。在四种处理方式中,相比于未处理的米荞,经乳酸菌发酵处理的生米荞最佳,其还原糖、γ-氨基丁酸、总酚、总黄酮、芦丁含量最高,分别为3.62%、4.84 mg/g、13.63 mg/g、4.63%、39.80 mg/g,且DPPH自由基清除能力和铁离子还原能力最强。因此,发酵处理是较好的加工方式,可进一步改善米荞的营养组成及生物活性,可为米荞精深加工和高值化利用提供借鉴。

In order to study the influence of different treatment methods on the nutritional composition and biological activity of rice buckwheat,germination,fermentation,steaming and fermentation after steaming on the reducing sugar,protein,free amino acids,γ-aminobutyric acid,total phenol,total flavonoids and antioxidant activity.The results showed that after four treatments the content of total polyphenols,total flavonoids,scavenging DPPH free radicals and iron ion reduction ability of rice buckwheat were higher than that of untreated rice buckwheat,while after steamed processing the content of reducing sugar,γ-aminobutyric acid and rutin decreased compared with untreated rice buckwheat.By correlation analysis,the contents of total phenols and total flavonoids were significantly correlated with DPPH free radical scavenging ability and iron ion reducing ability(P<0.01).Among then,the raw rice buckwheat was the best treated by fermentation of lactic acid bacteria,with the highest content of reducing sugar,γ-aminobutyric acid,total phenol,total flavonoids,rutin,respectively,3.62%,4.84 mg/g,13.63 mg/g,4.63%,39.80 mg/g and DPPH radical scavenging ability andiron ion reduction ability were the strongest.Therefore,fermentation treatment is a good processing method,which can further improve the nutritional composition and biological activity of rice buckwheat,and can provide a reference for the deep processing and high-value utilization of rice buckwheat.