苦荞不同采收期营养加工特性及抗氧化活性变化研究

Study on nutrient processing properties and antioxidant activity of Fagopyrum tataricum at different harvest period

中文关键词:  苦荞  采收期  籽粒  叶  茎  花  加工特性

英文关键词:Fagopyrum tataricum  harvest period  seeds  leaves  stem  flower  processing properties

中文摘要:

      目的 研究采收期对苦荞不同部位营养品质、加工特性与抗氧化活性影响。方法 采收期根据首次开花时间来确定, 对苦荞籽粒、茎、花、叶在花后不同采收期的总黄酮含量、蛋白含量、膳食纤维含量、持水性、持油性以及抗氧化活性等进行测定分析。结果 苦荞籽粒、茎、叶与花均含有丰富的营养物质与活性成分, 加工特性优良。随着采收期的延长, 苦荞籽粒的总黄酮含量、蛋白含量、膳食纤维含量、持水性和持油性总体呈下降趋势, 苦荞茎、花的膳食纤维含量总体呈上升趋势, 苦荞茎、叶的总黄酮含量、蛋白含量减少, 苦荞叶的膳食纤维含量、苦荞花总黄酮含量、总抗氧化活性则先增加后减少。苦荞花总抗氧化能力要显著高于苦荞的其他部位, 花后14 d总抗氧化能力与黄酮含量最高, 分别为369.42 μmol/g与7.83%, 是苦荞籽粒的6.2倍和8.8倍。结论 不同部位的苦荞都有作为食品开发加工原料的潜能与应有价值, 可充分利用; 采收期对苦荞不同部位的营养与功能成分有直接影响, 在实际生产应用中, 应根据目的来确定合理的采收期。

英文摘要:

      Objective To explore the effects of harvesting periods on nutritional quality, processing properties and antioxidant activities of different parts of Fagopyrum tataricum. Methods The harvesting period was determined based on the first flowering time, and the flavonoid content, protein content, dietary fiber content, water holding capacity, oil holding capacity and antioxidant activity of seeds, stems, flowers and leaves of Fagopyrum tataricum at different harvest periods were determined measured and analyzed. Results The seeds, stems, leaves, and flowers of Fagopyrum tataricum all include the rich nutrients and the biological activity ingredient, with excellent processing properties. The flavonoid content, protein content, dietary fiber content, water and oil holding capacity of Fagopyrum tataricum seeds showed a downward trend, while the dietary fiber content of Fagopyrum tataricum stems and flowers generally showed an upward trend. The flavonoid and protein content of Fagopyrum tataricum stems and leaves decreased. The dietary fiber content of Fagopyrum tataricum leaves, flavonoid content and total antioxidant activity of Fagopyrum tataricum flowers increased first and then decreased. The total antioxidant capacity and flavonoid content of Fagopyrum tataricum flowers were significantly higher than other parts of tartary buckwheat. The highest total antioxidant capacity and flavonoid content were found 14 days after flowering, at 369.42 μmol/g and 7.83%, respectively, which were 6.2 and 8.8 times that of Fagopyrum tataricum seeds. Conclusion As food processing raw materials, different parts of Fagopyrum tataricum have the potential and value for food development and processing, and can be fully utilized. The nutrition and functional components of different parts of Fagopyrum tataricum are directly affected by harvest period, and the reasonable harvest period shall be determined based on the purpose in production.