富硒豌豆苗粉理化性质及抗氧化活性分析

摘要/Abstract

摘要： 硒是人体必要的微量元素之一，将植物性食物富集的有机硒作为膳食补充剂是一种改善中国居民膳食含硒不足且避免硒中毒较理想的方式。本论文旨在研究一种富硒豌豆苗粉的理化性质及抗氧化活性，以富硒豌豆苗为研究对象，通过化学分析方法及色差仪、扫描电镜、低场核磁共振等仪器分析方法，探究了制备工艺对豌豆苗粉有机硒含量损失率、豌豆苗粉色度、表观形貌、水分分布及体外抗氧化活性等的影响规律。研究结果表明：100℃热风干燥制备的富硒豌豆苗粉的品质较为理想。有机硒损失率较小（36.7%），色泽良好；豌豆苗粉表观形貌呈现块状颗粒，表面褶皱程度且纤维管束明显增多；经热风干燥制备的富硒与未富硒豌豆苗粉中水分分布情况间存在显著差异（P<0.01）。与未富硒豌豆苗粉相比，富硒豌豆苗粉乙醇提取液DPPH自由基清除能力（IC50值，0.61 mg/mL）、羟自由基清除能力（IC50值，0.86 mg/mL）、超氧阴离子自由基清除能力（IC50值，0.90 mg/mL）以及铁离子还原力（吸光度值，0.30）显著提高（P<0.01）。本文相关研究成果可为有机硒天然食品补充剂开发及富硒食品产业化提供一定的理论指导与技术参考。

关键词: 富硒, 豌豆苗粉, 理化性质, 抗氧化活性

Abstract: Selenium is an essential trace element for human body, but it can easily cause poisoning because of its low safety threshold. Using organic selenium enriched in plants as dietary supplement is an ideal way to improve the dietary selenium deficiency of Chinese residents and avoid selenium poisoning. The physicochemical properties and antioxidant activity in vitro of a selenium enriched pea seedling vegetable powder were studied. The effects of preparation process on the organic selenium content and loss rate, the chromaticity, apparent morphology, water distribution and antioxidant activity in vitro for pea seedling powder were investigated, by means of chemical analysis methods and instrument analysis methods, such as colorimeter, scanning electron microscope and low field nuclear magnetic resonance et al. The results displayed that the selenium enriched pea seedling powder prepared by hot air drying at 100℃ had ideal quality. They represented good color and luster, and low organic selenium loss rate (36.7%). The loss rate of organic selenium was small (36.7%), and the color was better. The surface morphology of pea seedling powder showed blocky particles, accompanied by increased surface folds and fiber bundles. There was significant differences in water distribution between the Se enriched and non-Se enriched pea seedling powder prepared by hot air drying (P<0.01). Compared with non-Se enriched pea seedling powder, the scavenging capacity of DPPH free radicals (IC50 value, 0.61 mg/mL), hydroxyl free radicals (IC50 value, 0.86 mg/mL), superoxide anion free radicals (IC50 value, 0.90 mg/mL) and iron ion reductive capacity (absorbance value, 0.30) of ethanol extract from Se enriched pea seedling powder were significantly increased (P<0.01). The results can provide theoretical guidance and technical reference for the development of organic selenium natural food supplements and industrialization of selenium enriched food.

Key words: Selenium enrichment, Pea seedling powder, Properties, Antioxidant activity

中图分类号:

TS214.9

王智伟李茜张民. 富硒豌豆苗粉理化性质及抗氧化活性分析[J]. 食品科学.

Qian Li. Study on Physicochemical Properties and Antioxidant Activity in Vitro of Extract from Selenium enriched Pea Seedlings Powder[J]. FOOD SCIENCE.

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