中国食品添加剂2023，Vol.34Issue(12)：98-105,8.DOI:10.19804/j.issn1006-2513.2023.12.013
硒对萝卜芽苗菜抗氧化性及相关成分含量的影响
Effects of selenium on antioxidant capacity and related nutrient components content in radish sprouts
摘要
Abstract
In order to explore the effect of different concentrations of selenium on the antioxidant activity and the content of related components of radish sprouts,"Man tang hong"radish sprouts were cultured as test materials by hydroponics method,and the correlation between antioxidant ability and the content of related components in the radish sprouts was analyzed as well.The results showed that DPPH value,soluble protein,soluble sugar and Vc contents were firstly increased,then decreased and then increased with the increase of selenium treatment concentration.When 5 mg/L Se was applied,the biomass,anthocyanin content,Vc content,SOD activity and antioxidant capacities were the highest in the treated radish sprouts.Selenium content and POD activity were significantly increased in the treated radish sprouts,which was 21.45 and 1.40 times of the untreated group,respectively.MDA content was significantly reduced to 77.58%of MDA of the untreated group.The correlation analysis showed that ABTS had a strong correlation with SOD activities of the radish sprouts,DPPH had a strong correlation with the content of anthocyanin in the radish sprouts,and FARP had a strong correlation with the content of Vc in the radish sprouts.Proper concentration of selenium treatment could promote the accumulation of biomass and total selenium in radish sprouts,effectively enhanced the sprouts'antioxidant capacity and improved the sprouts'nutritional quality.关键词
硒/芽苗菜/抗氧化性/营养成分Key words
selenium/radish sprouts/antioxidant activity/nutrient components分类
轻工纺织引用本文复制引用
李晓红,句荣辉..硒对萝卜芽苗菜抗氧化性及相关成分含量的影响[J].中国食品添加剂,2023,34(12):98-105,8.基金项目
硒对萝卜芽苗菜的抗氧化作用及富硒机理研究(北京市教育委员会科技一般项目,项目编号:KM202012448002) （北京市教育委员会科技一般项目,项目编号:KM202012448002）
特色高水平院校建设项目-打造技术创新平台-食品营养与安全应用技术协同创新中心(11000022T000000444768). （11000022T000000444768）
