现代食品科技2018，Vol.34Issue(7)：187-195,186,10.DOI:10.13982/j.mfst.1673-9078.2018.7.028
麦饭石水培养荞麦芽的发芽工艺及麦芽的抗氧化活性
Germination and Antioxidant Activity of Buckwheat Sprouts Cultivated in Maifanite Water
摘要
Abstract
The purpose of this article is to reveal the germination and antioxidant activity of Buckwheat sprouts (BS) cultivated in Maifanite water. Germination rate, rotting rate and total weight were used as the indices to guide the optimization of germination. The contents of elements in Maifanite water and normal mineral water were measured by ICP-MS. TA-XT. Plus was used to analyse the physical properties of BS. Sensory properties, contents of microelements and antioxidant ability of BS were also determined under the optimum conditions. The obtained data showed that the contents of microelements Se, Mg, Cu and Sr in Maifanite water were higher than those in the mineral water. Especially the increasing rates were 178.30％ and 1689.10％, respectively, for Se and Mn, and 30.30％ and 912.50％, respectively for macroelements Ca and K. The optimum conditions for cultivating BS were: seed soaking time 12 hours, cultivation temperature 22 ℃, and cultivation time 7 days. Under which, BS cultivated with Maifanite water possessed a germination rate higher by 65.00％, rotting rate lower by 21.00％, DPPH radical scavenging capacity of 85.00％, hydroxyl radical scavenging activity of 69.70％ and superoxide radical scavenging activity of 49.10％, as well as better growth, higher sensory score, and higher Ca, Cu and Sr contents, compared with BS cultivated with mineral water, Therefore, utilizing maifanite water for cultivating sprouts and using resultant sprouts for developing specialty high-valued sprouts drinks will be of great significance.关键词
麦饭石/荞麦芽/微量元素/抗氧化活性Key words
maifanite/buckwheat sprouts/microelement/antioxidant activity引用本文复制引用
张乐宏,付建瑞,李岩,李静媛,肖秧,单凌越,徐志刚..麦饭石水培养荞麦芽的发芽工艺及麦芽的抗氧化活性[J].现代食品科技,2018,34(7):187-195,186,10.基金项目
青岛农业大学高层次人才科研基金项目 (663-1118006) （663-1118006）
