基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性

doi:10.7506/spkx1002-6630-20220722-257

食品科学 ›› 2023, Vol. 44 ›› Issue (17): 43-50.doi: 10.7506/spkx1002-6630-20220722-257

基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性

杨苗，林姿娜，王永伦，李兴，雷宏杰，徐怀德

（西北农林科技大学食品科学与工程学院，陕西杨凌 712100）

出版日期:2023-09-15 发布日期:2023-09-29
基金资助:
陕西省小杂粮产业技术体系项目（NYKJ-2021-YL（XN）40）

Physicochemical Properties and Antioxidant Activity of Non-waxy and Waxy Proso Millet (Panicum miliaceum L.) Subjected to Electron Beam Irradiation

YANG Miao, LIN Zina, WANG Yonglun, LI Xing, LEI Hongjie, XU Huaide

(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Online:2023-09-15 Published:2023-09-29

摘要/Abstract

摘要： 目的：探究电子束辐照对粳糯糜子理化特性及抗氧化活性的影响。方法：采用0（对照）、2、4、6、8、10 kGy不同剂量电子束分别辐照‘榆黍1号’（糯）和‘榆糜2号’（粳）两种糜子，测定处理后糜子的理化指标、生物活性物质水平及抗氧化能力。结果表明，经电子束辐照处理后，粳糯糜子籽粒物理性质、水分和蛋白质量分数无显著变化（P＞0.05），色泽、淀粉质量分数、灰分质量分数、酚类物质含量及抗氧化活性发生显著变化（P＜0.05）。此外，电子束辐照处理后的粳糯糜子总酚、总黄酮含量、抗氧化活性及单体酚含量总体明显提高，表现出较强的1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除活性（最高分别为78.01%和70.22%）和2,2-联氮-双(3-乙基苯并噻唑啉-6-磺酸)（2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)，ABTS）阳离子自由基（最高分别为61.51%和50.57%）清除活性；粳糯糜子提取液中没食子酸、咖啡酸、白藜芦醇、儿茶素和山柰酚含量增加，原儿茶酸和表儿茶素含量较为稳定。相关性分析结果表明，总酚含量与儿茶素、槲皮素含量呈极显著正相关（P＜0.01），总黄酮含量与芦丁、没食子酸含量呈极显著正相关（P＜0.01），抗氧化活性与儿茶素含量呈正相关。综上，与未经辐照的糜子相比，电子束辐照处理后的糜子具有较高的酚类物质含量和抗氧化性，研究和开发价值巨大。

关键词: 电子束辐照；糜子；酚类物质；理化特性；抗氧化活性

Abstract: Objective: To investigate the effects of electron beam irradiation on the physicochemical properties and antioxidant activity of non-waxy and waxy proso millet. Methods: waxy (‘Yushu 1’) and non-waxy (‘Yumi 2’) proso millet were subjected to electron beam irradiation at different doses of 0 (control), 2, 4, 6, 8, and 10 kGy and were evaluated for physicochemical properties, bioactive substances and antioxidant capacity. Results: After electron beam irradiation, the color, starch content, ash content, phenolic content and antioxidant activity of non-waxy and waxy proso millet changed significantly (P < 0.05), while the physical properties, moisture content and protein content did not (P > 0.05). In addition, electron beam irradiation treatment significantly increased the contents of total phenols and total flavonoids, antioxidant activity and individual phenolic contents in non-waxy and waxy proso millet; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity increased up to 78.01% and 70.22%, and the 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging capacity increased up to 61.51% and 50.57%, respectively. The contents of gallic acid, caffeic acid, resveratrol, catechin and kaempferol in proso millet extract increased, while the contents of protocatechuic acid and epicatechin remained relatively stable. The correlation analysis suggested that the total phenolic content had a significantly positive correlation with the contents of catechin and quercetin (P < 0.01), the total flavonoid content had a significantly positive correlation with the contents of rutin and gallic acid (P < 0.01), and the antioxidant activity was positively correlated with the catechin content. Compared with the control, proso millet treated with electron beam irradiation exhibited stronger antioxidant properties and higher phenolic contents, which would be worthy of further research and development.

Key words: electron beam irradiation; proso millet; phenolic; physicochemical?properties; antioxidant activity

中图分类号:

TS210.4

杨苗，林姿娜，王永伦，李兴，雷宏杰，徐怀德. 基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性[J]. 食品科学, 2023, 44(17): 43-50.

YANG Miao, LIN Zina, WANG Yonglun, LI Xing, LEI Hongjie, XU Huaide. Physicochemical Properties and Antioxidant Activity of Non-waxy and Waxy Proso Millet (Panicum miliaceum L.) Subjected to Electron Beam Irradiation[J]. FOOD SCIENCE, 2023, 44(17): 43-50.

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基于电子束辐照处理的粳糯糜子理化特性及抗氧化活性

Physicochemical Properties and Antioxidant Activity of Non-waxy and Waxy Proso Millet (Panicum miliaceum L.) Subjected to Electron Beam Irradiation

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