高压静电场预处理对花生芽活性物质及抗氧化能力的影响

doi:10.7506/spkx1002-6630-20180706-087

食品科学 ›› 2019, Vol. 40 ›› Issue (17): 190-195.doi: 10.7506/spkx1002-6630-20180706-087

高压静电场预处理对花生芽活性物质及抗氧化能力的影响

张茜，郑雅莹，李妍，江正强，刘海杰

（1.北京食品营养与人类健康高精尖创新中心，中国农业大学食品科学与营养工程学院，北京 100083；2.北京农学院食品科学与工程学院，北京 102200）

出版日期:2019-09-15 发布日期:2019-09-23
基金资助:
“十三五”国家重点研发计划重点专项（2017YFD0400204）

Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts

ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie

(1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102200, China)

Online:2019-09-15 Published:2019-09-23

摘要/Abstract

摘要： 将高压静电场（high-voltage electrostatic field，HVEF）技术应用于花生芽生产，探究其对花生籽粒萌发过程中活性成分及抗氧化能力的影响。结果表明：400?kV/m处理组花生芽胚轴长度高于对照组；400?kV/m处理组花生芽在第7天时总酚含量相比对照组提升了22.09%，黄酮含量于发芽第5天时达到最高；300?kV/m处理组总黄酮含量较对照组显著增加了19.91%（P＜0.05）；400、450?kV/m处理组花生芽白藜芦醇含量相比对照组分别显著提升了32.46%和20.94%（P＜0.05）；300、400?kV/m处理组花生芽在生长过程中抗氧化能力高于对照组。由此可见，HVEF预处理可以提高花生芽多种活性物质的含量，增强其保健功能。

关键词: 花生芽, 高压静电场, 活性物质, 抗氧化活性

Abstract: The effect of high-voltage electrostatic field (HVEF) treatment on the contents of bioactive components and antioxidant activity in peanut sprouts during germination was investigated in this study. The results indicated that the average hypocotyl length of peanut sprouts treated by 400 kV/m HVEF was significantly greater than that of the control. The total phenol content of peanut sprouts treated with 400 kV/m HVEF was enhanced by 22.09% when compared with the control on the 7th day of germination. The maximum total flavonoid content appeared on the 5th day. At this time, the total flavonoid content of peanut sprouts treated with 300 kV/m HVEF was 19.91% higher than that of the control (P < 0.05). The resveratrol contents of peanut sprout treated with 400 and 450 kV/m HVEF were significantly increased by 32.46% and 20.94% relative to the control (P < 0.05), respectively. The antioxidant capacity of peanut sprouts subjected to HVEF treatment at 300 and 400 kV/m was stronger than that of the control during the whole germination period. Hence, HVEF pretreatment could improve the contents of several bioactive compounds and consequently health benefits in peanut sprouts.

Key words: peanut sprouts, high-voltage electrostatic field, bioactive components, antioxidant activity

中图分类号:

TS210.2

张茜，郑雅莹，李妍，江正强，刘海杰. 高压静电场预处理对花生芽活性物质及抗氧化能力的影响[J]. 食品科学, 2019, 40(17): 190-195.

ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie. Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts[J]. FOOD SCIENCE, 2019, 40(17): 190-195.

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高压静电场预处理对花生芽活性物质及抗氧化能力的影响

Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts

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