食品工业科技2025，Vol.46Issue(15)：59-67,9.DOI:10.13386/j.issn1002-0306.2024050322
次氯酸协同富氢水处理对绿豆芽生长特性、营养品质及抗氧化能力的影响
Effect of Hypochlorous Acid Combined with Hydrogen-rich Water Treatment on Growth Characteristics,Nutritional Quality and Antioxidant Capacity in Mung Bean Sprouts
摘要
Abstract
Objective:In order to investigate the impact of different concentrations of hypochlorous acid(HClO)and hydrogen-rich water(HRW)on the growth characteristics,nutritional quality,and antioxidant capacity of mung bean sprouts.Methods:The effects of different available chlorine content(ACC)HClO of 5,15,and 25 mg/L on germination rate and cotyledon length were investigated with mung bean sprouts.According to concentration screening,the effects of HClO and HRW on growth characteristics,soluble protein,amino acids,and total phenol,total flavonoids,ascorbic acid during cultivation were studied and antioxidant enzyme activity,antioxidant capacity was measured.Results:HClO with ACC of 15 mg/mL significantly improved germination rate(P＜0.05)and promoted mung bean sprouts growth.Compared to the control,the soluble protein,total phenols and total flavone contents of mung bean sprouts treated with 15 mg/mL HClO combined with 10 mg/mL HRW were increased by 67.1％,30.5％ and 35.2％,respectively,amino acid contents also obviously increased on the 3 d of cultivation.In addition,the antioxidant capacity of mung bean sprouts was enhanced by HClO combined with HRW-treated.On the 4 d of cultivation,FRAP and DPPH free radical scavenging capacity in the treatment group were significantly higher than the CK(P＜0.05),ABTS+free radical scavenging capacity in the HClO+HRW2(15 mg/mL HClO+10 mg/mL HRW)treatment group increased by 5％ compared to the CK,POD activity increased by 81.7％.CAT and SOD activities were also obviously higher than the CK on cultivation of 3 d.PCA analysis further revealed that the nutritional quality of bean sprouts improved by HClO and HRW treatment was related to enhancing antioxidant capacity.Conclusion:Combined treatment with HClO and HRW can enhance mung bean sprouts growth while improving their nutritional quality and antioxidant capacity,among which 15 mg/mL HClO combined with 10 mg/mL HRW treatment has the best effect,which provides a certain theoretical support for the production of bean sprouts.关键词
次氯酸/富氢水/绿豆芽/营养品质/抗氧化能力Key words
hypochlorous acid/hydrogen-rich water/mung bean sprouts/nutritional quality/antioxidant capacity分类
轻工纺织引用本文复制引用
何辉,乔勇进,柳洪入,刘晨霞,王春芳,王乾坤,潘勇..次氯酸协同富氢水处理对绿豆芽生长特性、营养品质及抗氧化能力的影响[J].食品工业科技,2025,46(15):59-67,9.基金项目
上海市农产品保鲜加工专业技术服务平台项目(21DZ2292200) （21DZ2292200）
上海农产品保鲜加工工程技术研究中心(19DZ2251600). （19DZ2251600）
