安徽农业科学
安徽農業科學
안휘농업과학
JOURNAL OF ANHUI AGRICULTURAL SCIENCES
2010年
10期
5097-5100
,共4页
李海萍%王敏%柴岩%王鹏科%王安虎%芦淑娟%臧盛
李海萍%王敏%柴巖%王鵬科%王安虎%蘆淑娟%臧盛
리해평%왕민%시암%왕붕과%왕안호%호숙연%장성
苦荞%总酚%黄酮%芦丁%抗氧化能力
苦蕎%總酚%黃酮%蘆丁%抗氧化能力
고교%총분%황동%호정%항양화능력
Tartary buckwheat%Total phenolics%Flavonoids%Rutin%Antioxidant ability
[目的]筛选出凉山地区抗氧化性能最佳的苦荞品种,为苦荞品种选育和开发提供科学依据.[方法]选择凉山地区的19种苦荞为试验材料,将其种子粉碎后过40目筛,得到苦荞粉.提取苦荞粉中的自由酚和结合酚,并测定其中多酚、黄酮和芦丁的含量.[结果]苦荞总酚含量为5 810.94～10 255.01 μmol GA eq/100 g DW,自由酚含量为5 683.50～10 107.82 μmol GA eq/100 g DW,结合酚含量为56.14～268.27 μmol GA eq/100 g DW,其中自由酚含量占总酚的98%～99%;总黄酮含量为707.32～1 187.58 mg RU eq/100 g DW;苦荞芦丁含量为638.91～1 263.52 mg /100 g DW,芦丁含量对DPPH·(R~2=0.816)和ABTS·~+的清除能力(R~2=0.763)均呈线性相关.[结论]晋苦2号芦丁含量最高、抗氧化能力最强.
[目的]篩選齣涼山地區抗氧化性能最佳的苦蕎品種,為苦蕎品種選育和開髮提供科學依據.[方法]選擇涼山地區的19種苦蕎為試驗材料,將其種子粉碎後過40目篩,得到苦蕎粉.提取苦蕎粉中的自由酚和結閤酚,併測定其中多酚、黃酮和蘆丁的含量.[結果]苦蕎總酚含量為5 810.94～10 255.01 μmol GA eq/100 g DW,自由酚含量為5 683.50～10 107.82 μmol GA eq/100 g DW,結閤酚含量為56.14～268.27 μmol GA eq/100 g DW,其中自由酚含量佔總酚的98%～99%;總黃酮含量為707.32～1 187.58 mg RU eq/100 g DW;苦蕎蘆丁含量為638.91～1 263.52 mg /100 g DW,蘆丁含量對DPPH·(R~2=0.816)和ABTS·~+的清除能力(R~2=0.763)均呈線性相關.[結論]晉苦2號蘆丁含量最高、抗氧化能力最彊.
[목적]사선출량산지구항양화성능최가적고교품충,위고교품충선육화개발제공과학의거.[방법]선택량산지구적19충고교위시험재료,장기충자분쇄후과40목사,득도고교분.제취고교분중적자유분화결합분,병측정기중다분、황동화호정적함량.[결과]고교총분함량위5 810.94～10 255.01 μmol GA eq/100 g DW,자유분함량위5 683.50～10 107.82 μmol GA eq/100 g DW,결합분함량위56.14～268.27 μmol GA eq/100 g DW,기중자유분함량점총분적98%～99%;총황동함량위707.32～1 187.58 mg RU eq/100 g DW;고교호정함량위638.91～1 263.52 mg /100 g DW,호정함량대DPPH·(R~2=0.816)화ABTS·~+적청제능력(R~2=0.763)균정선성상관.[결론]진고2호호정함량최고、항양화능력최강.
[Objective] To screen out varieties of Tartary buckwheat with oxidation resistance in Liangshan region, and provide a scientific basis for the breeding and development. [Method] A total of 19 Buckwheat varieties in Liangshan region were selected as experimental materials. After their seeds flour were respectively milled and passed through a 40 mesh sieve, the free phenols and combined phenols were extracted separately by 80% acetone and ethyl acetate and the content of total phenolics, flavonoids and rutin were then determined. [Result] The results showed that the total phenolic contents, free phenol contents and combined phenol contents were 5 810.94-10 255.01, 5 683.5-10 107.82 and 56.14-268.27 μmol Gallic acid equivalents/100 g of whole grain flour, respectively. The contents of free phenol accounted for 98%-99% of total phenolics content. The total flavonoids were ranged from 707.32 to 1 187.58 mg Rutin equivalents/100 g of whole grain flour. The rutin contents were ranged from 638.91-1 263.52 mg /100g DW. Significant and positive linear correlations were found between rutin contents and scavenging ability of DPPH· (R~2=0.816) and ABTS·~+ (R~2 =0.763). [Conclusion] Jinku-2 with maximum content of rutin shows the strongest antioxidant ability.
