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为开发燕麦芽茶,在本试验条件下使燕麦萌发,测定总多酚等7种水溶性成分在不同发芽期的含量,确定最佳发芽期并评价燕麦芽总多酚的抗氧化活性。试验结果表明,144 h为最佳萌发期,此时芽长4~5 cm,可溶性糖、蛋白质、总酚、VC、Fe离子和Ca2+含量分别由原来的4.8%,11.63%,5.63%,3.1 mg/g,96 mg/100 g,98 mg/100g增至12.71%,13.04%,9.97%,26.9 mg/g,137 mg/100 g和142 mg/100 g,而β-葡聚糖含量从3.16%降至2.89%;燕麦芽总多酚含量(x)在2.9~17.4 mg/mL,VE(y)在0.174~0.399 mmol/L范围对DPPH·自由基的清除效果相当,y=0.015x+0.1437(R2=0.9859);x在0.29~1.74 mg/mL范围与y在0.796~0.811 mmol/L范围对Fe3+的还原能力相当,y=0.0138x+0.7935(R2=0.9814)。可通过发芽技术开发具有抗氧化活性以及富含可溶性糖、蛋白质、Ca、Fe及VC的燕麦芽茶。
In order to develop oat bud tea, the oats were germinated under the experimental conditions. The contents of seven water-soluble components such as total polyphenols at different germination stages were determined, and the optimum germination period was determined and the antioxidant activity of total polyphenols in oat malt was evaluated. The results showed that the optimum germination period was 144 h, the bud length was 4 ~ 5 cm, and the contents of soluble sugar, protein, total phenolic, VC, Fe and Ca2 + were increased from 4.8%, 11.63%, 5.63% and 3.1% mg / g, 96 mg / 100 g, 98 mg / 100 g to 12.71%, 13.04%, 9.97%, 26.9 mg / g, 137 mg / 100 g and 142 mg / 100 g, 3.16% to 2.89%; The total polyphenol content of oat in the range of 2.9 ~ 17.4 mg / mL and the range of 0.174 ~ 0.399 mmol / L of VE (y) for DPPH · free radical scavenging effect, y = 0.015x +0.1437 (R2 = 0.9859). The reduction of x in the range of 0.29-1.74 mg / mL and y in the range of 0.796-0.811 mmol / L was equivalent to y = 0.0138x + 0.7935 (R2 = 0.9814). Oat malt tea with antioxidant activity and soluble sugars, proteins, Ca, Fe, and VC can be developed by germination techniques.