山西农业大学学报（自然科学版）2019，Vol.39Issue(6)：45-52,8.DOI:10.13842／j.cnki.issn1671‐8151 .201901039
5 种芽苗菜生长过程中活性成分及抗氧化性变化
Variation of active ingredients and antioxidant capacity in five sprouts during growth period
摘要
Abstract
In the present study ,we aimed to investigate the changes of grow th indexes and antioxidant ca‐pacity in five kinds of sprouts during the grow th stages .[M ethods]T he variations of grow th indexes ,contents of active ingredients ,including soluble sugar , soluble protein , chlorophylls , and carotenoids , and antioxidant capacity in sprouts of rape ,yellow mustard ,w hite mustard ,bitter gourd ,and pumpkin during the grow th stages were investiga‐ted .T he correlations between antioxidant capacity and grow th indexes and contents of active ingredients were deter‐mined.[Results] T he results showed that the w hite mustard was a good choice in term of sprout yield.T he contents of soluble sugar ,carotenoids and chlorophylls in all tested sprouts were higher than that in their seeds .T he highest DP‐PH free radical scavenging activity and reducing capacity w as observed in w hite mustard sprouts ,and followed by yellow mustard sprouts , rapeseed sprouts ,bitter gourd sprouts ,and pumpkin sprouts in that order .T he order of ABTS free radical scavenging rate from high to low was as follow s : w hite mustard sprouts ,bitter gourd sprouts , yellow mustard sprouts ,rapeseed sprouts ,and pumpkin sprouts .A significant positive correlation between contents of active ingredients (carotenoids ,chlorophyll a ,chlorophyll b) and antioxidant capacity was found in rapeseed sprouts , w hite mustard sprouts and yellow mustardssprouts .[Conclusion] Vegetable sprouts can accumulate active ingredients and enhance antioxidant capacity .关键词
芽苗菜/抗氧化/ABTS/DPPH/还原力Key words
Sprouts/Antioxidant activity/ABTS/DPPH/Reducing capacity分类
生物科学引用本文复制引用
李晓红..5 种芽苗菜生长过程中活性成分及抗氧化性变化[J].山西农业大学学报（自然科学版）,2019,39(6):45-52,8.基金项目
北京农业职业学院精准对接帮扶项目(XY‐BZ‐17‐03) （XY‐BZ‐17‐03）
