藜麦粉营养成分及抗氧化活性研究
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摘要
以不同藜麦品种的原粮粉与脱皮粉为实验材料,对其主要营养成分、总酚、总黄酮含量及抗氧化活性进行测定。结果表明,不同藜麦品种的营养成分存在一定差异。3种原粮粉的粗蛋白、总淀粉含量显著低于脱皮粉,灰分含量显著高于脱皮粉(P<0.05);原粮粉与脱皮粉的之间粗脂肪、粗纤维含量没有明显差异。原粮粉中总酚、总黄酮及皂甙含量均高于脱皮粉,格尔木原粮粉的总酚(1.70 mg GRE/g)、总黄酮(2.08 mg RE/g)及皂甙(10.38 mg OAE/g)含量最高,海藜脱皮粉的总酚(1.13 mg GRE/g)、总黄酮(0.76 mg RE/g)及皂甙(6.55 mg OAE/g)含量最低。不同品种间脱皮粉及原粮粉的抗氧化活性存在显著差异(P<0.05),藜麦原粮粉提取物的总抗氧化能力、DPPH·清除能力、ABTS~+·清除能力、铁离子还原力(FRAP)均显著高于脱皮粉(P<0.05)。
The nutritional components, total phenolic, total flavonoid contents and antioxidant activities were detected using the whole seeds and pearled seeds from three different cultivars of quinoa were taken as test materials. The results showed that there were some differences of the nutritional composition in different varieties of quinoa. The crude protein and total starch contents of that 3 kinds of whole flours were significantly lower than pearled flour, the ash content of whole flour were significantly higher than pearled flour(P<0.05); and there were no obvious differences in the contents of crude fat and crude fiber between whole flour and pearled flour. Total phenolics, total flavonoids and saponins in whole quinoa flour were higher than the pearled quinoa flour, the total phenolics(1.70 mg GRE/g), total flavonoids(2.08 mg RE/g), and saponins(10.38 mg OAE/g) of whole flour of Geermu were the highest, while the pearled flour of Haili showed the lowest total phenolics(1.13 mg GRE/g), total flavonoids(0.76 mg RE/g), and saponins(6.55 mg OAE/g). Antioxidant activities in different cultivars were significantly different from whole flour and pearled flour(P<0.05). There were significantly higher total antioxidant activities, DPPH· and ABTS~+· scavenging capacities and ferric-reducing ability of plasma(FRAP) in whole flour extraction for three cultivars of quinoa(P<0.05).
The nutritional components, total phenolic, total flavonoid contents and antioxidant activities were detected using the whole seeds and pearled seeds from three different cultivars of quinoa were taken as test materials. The results showed that there were some differences of the nutritional composition in different varieties of quinoa. The crude protein and total starch contents of that 3 kinds of whole flours were significantly lower than pearled flour, the ash content of whole flour were significantly higher than pearled flour(P<0.05); and there were no obvious differences in the contents of crude fat and crude fiber between whole flour and pearled flour. Total phenolics, total flavonoids and saponins in whole quinoa flour were higher than the pearled quinoa flour, the total phenolics(1.70 mg GRE/g), total flavonoids(2.08 mg RE/g), and saponins(10.38 mg OAE/g) of whole flour of Geermu were the highest, while the pearled flour of Haili showed the lowest total phenolics(1.13 mg GRE/g), total flavonoids(0.76 mg RE/g), and saponins(6.55 mg OAE/g). Antioxidant activities in different cultivars were significantly different from whole flour and pearled flour(P<0.05). There were significantly higher total antioxidant activities, DPPH· and ABTS~+· scavenging capacities and ferric-reducing ability of plasma(FRAP) in whole flour extraction for three cultivars of quinoa(P<0.05).
引文
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[4]NAVRUZ-VARLI S, SANLIER N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)[J]. Journal of Cereal Science, 2016, 69:371-376
[5]周海涛, 刘浩, 么杨, 等. 藜麦在张家口地区试种的表现与评价[J]. 植物遗传资源学报, 2014, 15(1):222-227 ZHOU H T, LIU H, YAO Y, et al.Evaluation of agronomic and quality characters of quinoa cultivated in Zhangjiakou[J]. Journal of Plant Genetic Resources, 2014, 15(1):222-227
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[8]申瑞玲, 张文杰, 董吉林, 等. 藜麦的营养成分、健康促进作用及其在食品工业中的应用[J]. 中国粮油学报, 2016, 31(9):150-155SHEN R L, ZHANG W J, DONG J L, et al. Nutritional components, health-promoting effects of quinoa (Chenopodium quinoa) and its application in the food industry[J]. Journa1 of the Chinese Cereals and Oils Association, 2016, 31(9):150-155
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[10]李玉英, 王玉玲, 王转花. 藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J]. 山西农业科学, 2018, 46(5):729-733, 741LI YY, WANG Y L, WANG Z H. Study on nutritional components of quinoa and the antioxidantand antibacterial Activity of flavonoids extracts[J]. Journal of Shanxi Agricultural Sciences, 2018, 46(5):729-733, 741
[11] ABDERRAHIM F, HUANATICO E, SEGURA R, et al. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano[J]. Food Chemistry, 2015, 183:83-90
[12] MIRANDA M, VEGA-GáLVEZ A, LóPEZ J, et al. Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)[J]. Industrial Crops and Products, 2010, 23(3):258-263
[13]DINI I, TENORE G C, DINI A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds[J]. LWT-Food Science and Technology, 2010, 43(3):447-451
[14] PASKO P, HENRYK BARTON H, ZAGRODZKI P, et al.Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth[J]. Food Chemistry, 2009, 115(3):994-998
[15] GóMEZ-CARAVACA A M, IAFELICE G, VERARDO V, et al. Influence of pearling process onphenolic and saponin content in quinoa (Chenopodium quinoa Willd.)[J]. Food Chemistry, 2014, 157(4):174-178
[16]高凯, 张文涛, 汤尧, 等. 加拿大产藜麦可溶性酚类物质组成及抗氧化活性[J]. 食品与发酵工业, 2016, 42(7):107-113 GAO K, ZHANG W T, TANG Y, et al.Phenolic composition and antioxidant activities in Canada’ s quinoa[J]. Food and Fermentation Industries, 2016, 42(7):107-113
[17] NITHIYANANTHAM S, SELVAKUMAR S, SIDDHURAJU P. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.[J]. Journal of Food Composition & Analysis, 2012, 27(1):52-60
[18]任卓伟, 倪文杰, 刘森. 藜麦皂甙的测定研究[J]. 山西农业科学, 2015, 43(8):932-935REN Z W, NI W J, LIU S. Determination of quinoasaponins[J]. Journal of Shanxi Agricultural Sciences, 2015, 43(8):932-935
[19]BRANDWILLIAMS W, CUVELIER M E, BERSET C. Use of a free radical method to evaluate antioxidant activity[J]. LWT-Food Science and Technology, 1995, 28(1):25-30
[20]GUEDES A C, AMARO H M, GIāO M S, et al. Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria[J]. Food Chemistry, 2013, 138(1):638-643
[21]BENZIE I F, STRAIN J J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1):70-76
[22]PREGO I, MALDONADO S, OTEGUI M. Seed structure and localization of reserves in Chenopodium quinoa[J]. Annals of Botany, 1998, 82(4):481-488
[23]ANDO H, CHEN Y C, TANG H J, et al. Food components in fractions of quinoa seed[J]. Food Science and Technology Research, 2002, 8(1):80-84
[24] HEMALATHA P, BOMZAN D P, RAO B V S, et al. Distribution ofphenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on alpha-amylase and alpha-glucosidase activities[J]. Food Chemistry, 2016, 199:330-338
[25]ESCRIBANO J, CABANES J, JIMéNEZATIéNZAR M, et al. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties.[J]. Food Chemistry, 2017, 234:285-294
[26] NIE W, LUO J G, WANG X B, etal. An insight into enrichment and separation of oleanane-type triterpenoid saponins by various chromatographic materials[J]. Separation and Purification Technology, 2008, 65(3):243-247
[27]白周亚, 阚丽娇, 李昌, 等. 不同豇豆中酚类含量与抗氧化活性[J]. 食品科学, 2017, 38(15):153-157BAI Z Y, KAN L J, LI C, et al. Antioxidant activity andphenolic content of different varieties of cowpea[J]. Food Science, 2017, 38(15):153-157
[28]程安玮, 吴剑夫, 秦宏伟, 等. 4种豆类中多酚、类黄酮含量及抗氧化活性研究[J]. 中国粮油学报, 2017, 32(10):28-32CHENG A W, WU J F, QIN H W, et al.Content and antioxidant activity of polyphenols and flavonoids from 4 food beans[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(10):28-32.
[2]BHARGAVA A, SYDHIR S, OHRI D.Chenopodium quinoa: an Indian perspective[J]. Industrial Crops and Products, 2006, 23(1):73-87
[3]SCHILICK G, BUBENHEIM D L. Quinoa: An emerging new crop with potential for CELSS[M]. Washington: National Aeronautics and Space Administration, Ames Research Center, 1993
[4]NAVRUZ-VARLI S, SANLIER N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)[J]. Journal of Cereal Science, 2016, 69:371-376
[5]周海涛, 刘浩, 么杨, 等. 藜麦在张家口地区试种的表现与评价[J]. 植物遗传资源学报, 2014, 15(1):222-227 ZHOU H T, LIU H, YAO Y, et al.Evaluation of agronomic and quality characters of quinoa cultivated in Zhangjiakou[J]. Journal of Plant Genetic Resources, 2014, 15(1):222-227
[6]TANG Y, LI X, ZHANG B, et al.Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. Genotypes[J]. Food Chemistry, 2015, 166(1):380-388
[7]魏爱春, 杨修仕, 么杨,等. 藜麦营养功能成分及生物活性研究进展[J]. 食品科学, 2015, 36(15):272-276WEI A C, YANG X S, YAO Y, et al. Progress in research on nutritional and functional components and bioactivity of quinoa (Chenopodium quinoa Willd.)[J]. Food Science, 2015, 36(15):272-276
[8]申瑞玲, 张文杰, 董吉林, 等. 藜麦的营养成分、健康促进作用及其在食品工业中的应用[J]. 中国粮油学报, 2016, 31(9):150-155SHEN R L, ZHANG W J, DONG J L, et al. Nutritional components, health-promoting effects of quinoa (Chenopodium quinoa) and its application in the food industry[J]. Journa1 of the Chinese Cereals and Oils Association, 2016, 31(9):150-155
[9]顾娴, 黄杰, 魏玉明, 等. 藜麦研究进展及发展前景[J]. 中国农学通报, 2015, 31(30):201-204GU X, HUANG J, WEI Y M, et al. Development prospect and research progress of Chenopodium quinoa[J]. Chinese Agricultural Science Bulletin, 2015, 31(30):201-204
[10]李玉英, 王玉玲, 王转花. 藜麦营养成分分析及黄酮提取物的抗氧化和抗菌活性研究[J]. 山西农业科学, 2018, 46(5):729-733, 741LI YY, WANG Y L, WANG Z H. Study on nutritional components of quinoa and the antioxidantand antibacterial Activity of flavonoids extracts[J]. Journal of Shanxi Agricultural Sciences, 2018, 46(5):729-733, 741
[11] ABDERRAHIM F, HUANATICO E, SEGURA R, et al. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano[J]. Food Chemistry, 2015, 183:83-90
[12] MIRANDA M, VEGA-GáLVEZ A, LóPEZ J, et al. Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)[J]. Industrial Crops and Products, 2010, 23(3):258-263
[13]DINI I, TENORE G C, DINI A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds[J]. LWT-Food Science and Technology, 2010, 43(3):447-451
[14] PASKO P, HENRYK BARTON H, ZAGRODZKI P, et al.Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth[J]. Food Chemistry, 2009, 115(3):994-998
[15] GóMEZ-CARAVACA A M, IAFELICE G, VERARDO V, et al. Influence of pearling process onphenolic and saponin content in quinoa (Chenopodium quinoa Willd.)[J]. Food Chemistry, 2014, 157(4):174-178
[16]高凯, 张文涛, 汤尧, 等. 加拿大产藜麦可溶性酚类物质组成及抗氧化活性[J]. 食品与发酵工业, 2016, 42(7):107-113 GAO K, ZHANG W T, TANG Y, et al.Phenolic composition and antioxidant activities in Canada’ s quinoa[J]. Food and Fermentation Industries, 2016, 42(7):107-113
[17] NITHIYANANTHAM S, SELVAKUMAR S, SIDDHURAJU P. Total phenolic content and antioxidant activity of two different solvent extracts from raw and processed legumes, Cicer arietinum L. and Pisum sativum L.[J]. Journal of Food Composition & Analysis, 2012, 27(1):52-60
[18]任卓伟, 倪文杰, 刘森. 藜麦皂甙的测定研究[J]. 山西农业科学, 2015, 43(8):932-935REN Z W, NI W J, LIU S. Determination of quinoasaponins[J]. Journal of Shanxi Agricultural Sciences, 2015, 43(8):932-935
[19]BRANDWILLIAMS W, CUVELIER M E, BERSET C. Use of a free radical method to evaluate antioxidant activity[J]. LWT-Food Science and Technology, 1995, 28(1):25-30
[20]GUEDES A C, AMARO H M, GIāO M S, et al. Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria[J]. Food Chemistry, 2013, 138(1):638-643
[21]BENZIE I F, STRAIN J J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay[J]. Analytical Biochemistry, 1996, 239(1):70-76
[22]PREGO I, MALDONADO S, OTEGUI M. Seed structure and localization of reserves in Chenopodium quinoa[J]. Annals of Botany, 1998, 82(4):481-488
[23]ANDO H, CHEN Y C, TANG H J, et al. Food components in fractions of quinoa seed[J]. Food Science and Technology Research, 2002, 8(1):80-84
[24] HEMALATHA P, BOMZAN D P, RAO B V S, et al. Distribution ofphenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on alpha-amylase and alpha-glucosidase activities[J]. Food Chemistry, 2016, 199:330-338
[25]ESCRIBANO J, CABANES J, JIMéNEZATIéNZAR M, et al. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties.[J]. Food Chemistry, 2017, 234:285-294
[26] NIE W, LUO J G, WANG X B, etal. An insight into enrichment and separation of oleanane-type triterpenoid saponins by various chromatographic materials[J]. Separation and Purification Technology, 2008, 65(3):243-247
[27]白周亚, 阚丽娇, 李昌, 等. 不同豇豆中酚类含量与抗氧化活性[J]. 食品科学, 2017, 38(15):153-157BAI Z Y, KAN L J, LI C, et al. Antioxidant activity andphenolic content of different varieties of cowpea[J]. Food Science, 2017, 38(15):153-157
[28]程安玮, 吴剑夫, 秦宏伟, 等. 4种豆类中多酚、类黄酮含量及抗氧化活性研究[J]. 中国粮油学报, 2017, 32(10):28-32CHENG A W, WU J F, QIN H W, et al.Content and antioxidant activity of polyphenols and flavonoids from 4 food beans[J]. Journal of the Chinese Cereals and Oils Association, 2017, 32(10):28-32.