食品科学2018，Vol.39Issue(4)：20-25,6.DOI:10.7506/spkx1002-6630-201804004
微酸性电解水对苦荞芽活性成分及抗氧化能力的影响
Effect of Slightly Acidic Electrolyzed Water on the Bioactive Compounds and Antioxidant Activity of Tartary Buckwheat Sprouts
摘要
Abstract
The bioactive components and antioxidant activity of tartary buckwheat sprouts treated with slightly acidic electrolyzed water (SAEW) with different available chlorine concentrations (ACC) were examined in this study. The results demonstrated that the content of bioactive components in buckwheat sprouts treated with SAEW was higher than that in sprouts treated with tap water (TW). The contents of total phenols, total flavonoids and rutin in sprouts treated with SAEW (pH 5.5, with 20 mg/L ACC) were increased by 28.69%, 26.19% and 29.08% respectively, as compared with those in the control group. The phenylalanine ammonia-lyase (PAL) activity in SAEW-treated sprouts was higher than that in the control sample throughout the whole period of germination. The contents of total phenolics, total flavonoids and rutin showed a significant correlation with values of the antioxidant capacity assayed by 3 different methods.关键词
微酸性电解水/苦荞/萌发/抗氧化性Key words
slightly acidic electrolyzed water/tartary buckwheat/germination/antioxidant分类
轻工纺织引用本文复制引用
郑晨曦,郝建雄,宋曙辉,江正强,刘海杰..微酸性电解水对苦荞芽活性成分及抗氧化能力的影响[J].食品科学,2018,39(4):20-25,6.基金项目
"十三五"国家重点研发计划重点专项(2017YFD0400200) （2017YFD0400200）
教育部新世纪优秀人才支持计划项目(2017QC183) （2017QC183）
