食品科学2017，Vol.38Issue(24)：68-73,6.DOI:10.7506/spkx1002-6630-201724011
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
Liquid-State Fermentation Increases the Main Components and Antioxidant Activity of Xinong 9940 Tartary Buckwheat
摘要
Abstract
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.关键词
苦荞粉/发酵/多酚/黄酮/抗氧化活性Key words
tartary buckwheat flour/fermentation/polyphenols/flavonoids/antioxidant activity分类
轻工纺织引用本文复制引用
汪雪娇,孙旭春,兰永丽,李腾宇,师帅,杨霞,冯宪超,李志西..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[J].食品科学,2017,38(24):68-73,6.基金项目
国家自然科学基金面上项目(31771991) （31771991）
国家自然科学基金青年科学基金项目(31601497) （31601497）
2016年度第59批中国博士后科学基金面上项目(2016M591857) （2016M591857）
国家肉品质量安全控制工程技术研究中心开放基金项目(M2015K06 （）
M2016K01) （）
中央高校基本科研业务费专项(2452015062) （2452015062）
