青海青稞、燕麦、藜麦营养品质及抗氧化活性比较研究

A Comparative Study on Nutritional Quality and Antioxidant Activity of Barley,Oats,and Quinoa in Qinghai

以青海青稞、燕麦、藜麦3种杂粮为原料,比较分析其营养品质、多酚含量及抗氧化活性之间的差异。结果表明:青稞、燕麦、藜麦的营养品质差异显著(P<0.05),其中青稞粗纤维(5.86%)及β-葡聚糖(3.61%)质量分数最高,燕麦抗性淀粉(18.39%)及直链淀粉(23.29%)质量分数最高,藜麦蛋白质(13.04%)及灰分(2.60%)质量分数最高。参试青稞、燕麦、藜麦均含有17种氨基酸,其中必需氨基酸有7种,燕麦的必需氨基酸含量最高,达529.3 mg/g,青稞达421.6 mg/g,藜麦达513.6 mg/g。酚类物质含量也存在较大差异(P<0.05),青稞总酚含量最高,达414.55 mg/100 g,藜麦次之(393.92 mg/100 g),燕麦最少(230.99 mg/100 g);总黄酮含量顺序依次是燕麦>青稞>藜麦,青稞中黄酮类物质以结合型为主,燕麦和藜麦中黄酮类物质以游离型为主;青稞游离型酚类提取物DPPH·清除能力强于结合型酚类提取物,燕麦、藜麦结合型酚类提取物DPPH·自由基清除能力强于游离型,青稞、燕麦、藜麦游离型酚类提取物均具有较强的ABTS+·清除能力和FRAP铁还原能力。此结果为高抗氧化活性青稞、燕麦及藜麦的筛选、评价及开发利用提供了参考。

The nutritional quality,polyphenol content and antioxidant activity of Qinghai highland barley,oat and quinoa were compared and analyzed.The results indicated that there were significant differences in nutritional quality among highland barley,oat and quinoa(P<0.05),among which highland barley had the highest content of crude fiber(5.86%)andβ-glucan(3.61%),oat had the highest content of resistant starch(18.39%)and amylose(23.29%),and quinoa had the highest content of protein(13.04%)and ash(2.60%).There were 17 kinds of amino acids in highland barley,oat and quinoa,among which there were 7 kinds of essential amino acids.The content of essential amino acids in oat was the highest,reaching 529.3 mg/g,highland barley 421.6 mg/g and quinoa 513.6 mg/g.There was also a big difference in phenolic content(P<0.05).The total phenolic content of highland barley was the highest,reaching 414.55 mg/100g,followed by quinoa(393.92 mg/100 g)and oat(230.99 mg/100 g).The content order of total flavonoids was oat>highland barley>quinoa.The flavonoids in highland barley were mainly combined,while the flavonoids in oat and quinoa were mainly free.The DPPH radical scavenging ability of free phenolic extracts from highland barley was stronger than that of bound phenolic extracts,while that of bound phenolic extracts from oat and quinoa was stronger than that of free phenolic extracts.All the free phenolic extracts from highland barley,oat and quinoa had strong ABTS radical scavenging ability and FRAP iron reducing ability.The results provided a reference for screening,evaluating and developing highland barley,oat and quinoa with high antioxidant activity.