中国食品学报2018，Vol.18Issue(1)：137-145,9.DOI:10.16429/j.1009-7848.2018.01.018
微酸性电解水处理对苦荞萌发及其抗氧化酶活性的影响
The Effect of Slightly Acidic Electrolyzed Water on the Germination and Antioxidant Enzymes of Tartary Buckwheat Sprout
摘要
Abstract
In this study,the slightly acidic electrolyzed water at different mass concentrations of effective chlorine was used to produce buckwheat sprouts to study its effect on the growth and activities of antioxidant enzymes.The slightly acidic electrolyzed water-treated buckwheat can enhance its absorption rate by 9.24％ and germination rate by 4.73％.After seven days,the buckwheat sprouted,and the total bacteria on buckwheat sprouts surface decreased by 0.84 to 1.27 lg(CFU/g) compared with the control.Furthermore,the superoxide dismutase (SOD),catalase (CAT),peroxidase (POD)and ascorbate peroxidase (APX) activities during the processing of buckwheat sprouts were improved compared to the control group.The effective chlorine concentration of 60 mg/L slightly acidic electrolyzed water treatment group.The SOD,CAT and POD activity increased by 22.75％,29.78％ and 35.70％,respectively,compared with tap water control group.关键词
微酸性电解水/苦荞/萌发/抗氧化酶活性Key words
slightly acidic electrolyzed water/tartary buckwheat/germination/antioxidant enzyme activity引用本文复制引用
郑晨曦,Satoru Nirasawa,宋曙辉,江正强,刘海杰..微酸性电解水处理对苦荞萌发及其抗氧化酶活性的影响[J].中国食品学报,2018,18(1):137-145,9.基金项目
国家重点研发计划专项(2017YFD0400204) （2017YFD0400204）
教育部新世纪优秀人才支持计划项目(2017QC183) （2017QC183）
