食品与机械2017，Vol.33Issue(1)：161-166,6.DOI:10.13652/j.issn.1003-5788.2017.01.037
超声波处理对苦荞麦萌发、芽苗还原糖和总黄酮含量及抗氧化活性的影响
Ultrasonic enhancement of Tartary buckwheat germination and the production of nutrients in sprouts
摘要
Abstract
Tartary buckwheat (Fagopyrum tataricum) seeds were treated using ultrasonic at different power and time and temperature.The exposed grains were germinated, then harvested after incubation on the 2rd, 4th, and 6th days.The effects of ultrasonic on the germination rate of the tartary buckwheat seeds and some nutrient compounds in the sprouts were detected, and the DPPH radical-scavenging activities of the seedlings were investigated.The results showed that with treatment of 280 W ultrasonic, at 20 ℃ for 35 min, the highest rates of initial (88.0%) and final (100.0%) germination were obtained after incubation.With the treatment of 240 W ultrasonic, at 15 ℃ for 35 min, the seedlings produced the highest contents of the reduced sugar (11.24 g/100 g) after 4 day of incubation, and this was 303.99% and 40.03% more than those in the seeds and the control, respectively.A treatment of seedlings of 280 W, at 30 ℃ for 30 min got the highest the total flavones contents, i.e., 9.46 g/100 g after 6 day of incubation, which was significantly increased by 228.07% and 69.71% compared to those in the seeds and the control, respectively.Moreover, the DPPH radical-scavenging activities of the seedlings was found to be 86.47%.关键词
苦荞麦/萌发/还原糖/总黄酮/DPPHKey words
buckwheat/germination/flavonoids/reduced the sugar/DPPH-radical scavenging capacity引用本文复制引用
王顺民,汪建飞..超声波处理对苦荞麦萌发、芽苗还原糖和总黄酮含量及抗氧化活性的影响[J].食品与机械,2017,33(1):161-166,6.基金项目
安徽省教育厅高校自然科学研究重点项目(编号:KJ2016A061) （编号:KJ2016A061）
安徽工程大学国家科学基金预研项目(编号:2016yyzr08) （编号:2016yyzr08）
安徽省大学生创新创业训练计划项目(编号:20161036300221) （编号:20161036300221）
