Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, PR China.
Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, PR China; The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering and College of Life Sciences, Guizhou University, Guiyang 550025, PR China.
Food Chem. 2017 Jun 1;224:124-130. doi: 10.1016/j.foodchem.2016.12.059. Epub 2016 Dec 22.
This study aimed to investigate the effects of different concentrations of sodium bicarbonate (NaHCO) on the accumulation of flavonoids, total phenolics and d-chiro-inositol (DCI), as well as the antioxidant and α-glucosidase inhibitory activities, in tartary buckwheat sprouts. Treatment with low concentrations of NaHCO (0.05, 0.1, and 0.2%) resulted in an increase in flavonoids, total phenolic compounds and DCI concentrations, and improved DPPH radical-scavenging and α-glucosidase inhibition activities compared with the control (0%). The highest levels of total flavonoids (26.69mg/g DW), individual flavonoids (rutin, isoquercitrin, quercetin, and kaempferol), total phenolic compounds (29.31mg/g DW), DCI (12.56mg/g DW), as well as antioxidant and α-glucosidase inhibition activities, were observed in tartary buckwheat sprouts treated with 0.05% NaHCO for 96h. These results indicated that appropriate treatment with NaHCO could improve the healthy benefits of tartary buckwheat sprouts.
本研究旨在探讨不同浓度的碳酸氢钠（NaHCO）对苦荞芽中类黄酮、总酚和 D-手性肌醇（DCI）的积累、抗氧化和α-葡萄糖苷酶抑制活性的影响。与对照组（0%）相比，低浓度的 NaHCO（0.05%、0.1%和 0.2%）处理可增加类黄酮、总酚类化合物和 DCI 浓度，并提高 DPPH 自由基清除和α-葡萄糖苷酶抑制活性。在 96 小时内用 0.05%的 NaHCO 处理苦荞芽后，总类黄酮（26.69mg/g DW）、各单体类黄酮（芦丁、异槲皮苷、槲皮素和山奈酚）、总酚类化合物（29.31mg/g DW）、DCI（12.56mg/g DW）、抗氧化和α-葡萄糖苷酶抑制活性达到最高水平。这些结果表明，适当的 NaHCO 处理可以提高苦荞芽的健康益处。
