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当前位置: 首页 > 文章 > 液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用 食品科学 2017 (24) 68-73
Position: Home > Articles > Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat FOOD SCIENCE 2017 (24) 68-73

液态发酵对西农9940苦荞主要成分及其抗氧化活性的强化作用

作  者：
汪雪娇;孙旭春;兰永丽;李腾宇;师帅;杨霞;冯宪超;李志西
单  位：
成都市青白江区市场和质量监督管理局;西北农林科技大学食品科学与工程学院;山西杏花村汾酒集团有限责任公司
关键词：
苦荞粉;发酵;多酚;黄酮;抗氧化活性
摘  要：
利用液态发酵技术富集苦荞渣中的营养物质,测定分析西农9940苦荞粉及其经液态发酵后所得苦荞渣的蛋白质、粗脂肪、矿物质、粗纤维、灰分、总黄酮、总酚含量以及氨基酸和脂肪酸组成,并以总还原能力、1,1-二苯基-2-三硝基苯肼(1,1-dipheny1-2-picryl-hydrazyl,DPPH)自由基和2,2'-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基(2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)radical,ABTS+·)清除能力为指标对抗氧化活性进行综合评价。结果表明苦荞渣的蛋白质、粗脂肪、灰分、粗纤维、矿物质含量均显著提高,且液态发酵过程不改变苦荞粉的氨基酸及脂肪酸组成。苦荞渣的总酚含量为1 343.22 mg/100 g,显著高于苦荞粉559.76 mg/100 g,总黄酮含量为2 186.06 mg/100 g,显著低于苦荞粉2 464.10 mg/100 g,芦丁和槲皮素含量的测定也进一步证明发酵后苦荞渣的总黄酮含量显著降低,但其总还原能力、DPPH自由基和ABTS+·清除能力显著高于苦荞粉,说明经过发酵后苦荞渣的抗氧化能力更强。
译  名：
Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat
作  者：
WANG Xuejiao;SUN Xuchun;LAN Yongli;LI Tengyu;SHI Shuai;YANG Xia;FENG Xianchao;LI Zhixi;College of Food Science and Engineering,Northwest A&F University;Shanxi Xinghuacun Fenjiu Group Co.Ltd.;Organization Department of CPC Chengdu Qingbaijiang District Committee;
单  位：
College of Food Science and Engineering,Northwest A&F University%Shanxi Xinghuacun Fenjiu Group Co.Ltd.%Organization Department of CPC Chengdu Qingbaijiang District Committee
关键词：
tartary buckwheat flour;;fermentation;;polyphenols;;flavonoids;;antioxidant activity
摘  要：
In order to enrich nutrients in tartary buckwheat residue by liquid-state fermentation,the contents of protein,crude fat,minerals,crude fiber,ash,total flavonoids,total phenolics,amino acid composition and fatty acid composition in Xinong 9940 tartary buckwheat flour and its residue left after being subjected to liquid-state fermentation were analyzed and the antioxidant activity was evaluated by total reducing capacity,1,1-dipheny1-2-picryl-hydrazyl(DPPH) radical scavenging,2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS) radical scavenging assays.The results showed that protein,crude fat,ash,crude fiber,minerals contents of buckwheat residue increased significantly after fermentation.Furthermore,liquid-state fermentation did not change the amino acid and fatty acid composition of buckwheat flour.The total phenolic content of tartary buckwheat residue was 1 343.22 mg/100 g,which was significantly higher than that of buckwheat flour(559.76 mg/100 g),and the total flavonoids content was 2 186.06 mg/100 g,which was significantly lower than that of buckwheat flour(2 464.10 mg/100 g).Moreover,the contents of the flavonoids rutin and quercetin significantly decreased after fermentation.However,the total reducing capacity,DPPH radical scavenging capacity,and ABTS+· scavenging ability were significantly higher than those of tartary buckwheat flour.These results indicated that tartary buckwheat residue showed stronger antioxidant after fermentation.

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